Campo de Fiori Italian Restaurant

Campo de' fiori ristorante &wine bar Page 1

A la carte Menu

Early fine food menu

LUNCH MENU

Our pizza

Our new blog

CAMPO DE' FIORI RISTO-MARKET Now Open 1 Albert Avenue Bray (Restaurant's old venue) Tel 01 2764257

www.campodefioribrayblog.com

Click here

for info

News from Campo de' Fiori and Buongustai events

Reviews

CAMPO DE' FIORI RISTORANTE & WINE BAR, STRAND ROAD, BRAY SEAFRONT CO. WICKLOW . Tel. 00353 (0)1 2764257 Email: campodefioribray_msn.com

market

The one and only CAMPO DE' FIORI market, Coffee shop, take away, "rosticceria", pizzeria and a lot more. In 1 Albert Avenue, in our restaurant's old venue, you will find the perfect place for your daily shopping, for your breakfast and your lunch ( we have 12 seats! ) or if you like to take home a thin and crispy pizza for your dinner. These are only some of the things we do in our new place, so if you want to know more come and check it out! Vi aspettiamo!

New Menu

Starters

Main courses

BRUSCHETTA DI CAMPO 4.50 VOur home made toasted bread, fresh tomato, herbs and garlic; the extravirgin olive oil is on the table.. have fun making your bruschetta, you can decide to have it with tomato or only with garlic and oil....EnjoyZUPPA DI LEGUMI, PANCETTA TESA E CREMA DI TARTUFO NERO € 6.90Soup of pulses, Pancetta teas (cured pork- vegetarian option without pancetta) and cream of black truffle. This soup embraces winter scents. A mix of beans, lentils, peas and chickpeas flavoured with black truffle, and served with crispy pancetta (vegetarian option without pancetta)SPEZZATINO DI CERVO AL BARBERA D'ALBA SU POLENTA GRIGLIATA € 9.50Typical dish from Northern Italy; very tender diced venison, slowly cooked in Barbera d’Alba wine served with grilled polentaCAPESANTE E GAMBERONI AL BRANDY € 13.70A truly special dish of meaty scallops and tiger prawns off-the-shell cooked in a delicate brandy sauceBRODETTO DI PESCE INVERNALE € 11.50Winter clear soup of fish. Freshly made fish broth with king prawn, cod, mussels and calamari, to taste the essence of the seaPOMODORO RIPIENO DI VERDURE E CIPOLLA INFORMATA CON FONDUE DI CAPRINO € 8.50Duo of tomato stuffed with vegetables and oven-cooked onion stuffed with goat cheese fondue. This dish has been created for the most demanding vegetarians: tomato stuffed with seasonal vegetables, and onion stuffed with Irish goat cheese fondue. An explosion of flavour!ANTIPASTO CAMPO DE FIORIRegular € 18.50 Large € 25.00Selection of various delicacies such as cheese, cured meat, grilled vegetables, olives, sun-dried tomatoes and more. available in regular portions, for one person and large for those of you who want to try a little bit of everything or to shareANTIPASTO DEL PESCATORERegular € 19.50 Large € 26.00Selection of fish dishes served one after the other, respecting the tradition of most best Italian seafood restaurants. Available in regular portions, for one person and large for those of you who want to try a little bit of everything or to shareCALAMARETTI AL POMODORETTO E ORIGANO 11.50 COne of our classic recipes. Baby squids cooked in a light sauce of cherry tomatoes, oregano and chili
TONNARELLI ALL'ASTICE E GAMBERI € 19.50One of our signature dishes. Egg spaghetti with half local lobster, tiger prawns ragout and Italian hill tomatoesTAGLIATELLE AL RAGOUT D'OCA E GAMBERI €17.50Egg tagliatelle with classic ragout of tender goose meat, enriched with asparagus tips, typical of Central ItalyRAVIOLONI AI FUNGHI PORCINI, SALSA DI RADICCHIO E GORGONZOLA € 17.50Pasta is traditionally rolled out thinly in the region of Emilia Romagna, where one of our chef (Alex) is from. We prepare ravioli following his recipe, with thin sheets of egg pasta, filled with porcini mushrooms and coated with a sauce of chicory and Gorgonzola cheese.RISOTTO AL NERO DI SEPPIA E GAMBERONI € 17.50Our love and passion for the sea is reflected in this dish, where the flavours meet and complete each other; the sweetness of the prawns balances the unique taste of the cuttlefish ink. We use Carnaroli riceRISOTTO AI FUNGHI PORCINI E TARTUFO NERO € 18.00Making risotto is a big deal for Italians, and making it well is a big responsibility! We are willing to take the risk and suggest a risotto made with Carnaroli rice, porcini mushrooms and black truffle. Strictly for those who love the flavours of the woodlands...as well as the Leprechauns!
TRANCIO DI MERLUZZO SE CREMA DI CECI, BOTTARGA DI MUGGINE, CAPPERI E OLIVE LECCINE € 23.50Cod steak on a cream of chickpeas. Irish cod meets Mediterranean flavours like Sicilian capers, olives from Apulia, Sardinian grey mullet roe....Love at first sight!SALMONE 3D: TRANCIO AL FORNO CON GRANELLA DI MANDORLE E SEMI DI SESAMO, PATE' E UOVA CON LIMONE CANDITO € 23.50Irish salmon prepared three ways to appreciate its flavour in different textures. Baked salmon fillet in a crust of almond and sesame seeds; thin bread rolls filled with salmon paté; candied lemon and fresh salmon roe.GRIGLIATA IMPERIALE Cfor one 32.50for two 55,00for three 79,00for four 99,00 For the most demanding: a large assortment of grilled fish, dressed with our extra virgin olive oil, salt and pepper. Ask the waiter whats in the net for tonightROLLE' DI POLLO RUSPANTE SE CREMA DI PEPERONI DOLCI E FLAN DI PATATE E CIPOLLE € 18.50An unusual re-interpretation of a traditional Roman dish: free- range chicken served on a sweet bell pepper sauce, with a potatoes and onion flan.TAGLIATA DI MANZO IRLANDESE CON CREMA DI FUNGHI PORCINI E PEPITE ALLO ZAFFERANO € 25.50The Tagliata is a very popular dish in Italy and it is a real privilege for us to prepare it with Irish Beef. It consist of a thick fillet steak, grilled until still red inside. It is the sliced diagonally to a thickness of about 2 cm. We serve it on a sauce of porcini mushrooms and with saffron flavoured roast potatoes.FILETTO ALLA GRIGLIA € 24.50Grilled tender fillet of beef, served with a choice of Balsamic vinegar or green pepper sauce.BISTECCA ALLA FIORENTINA c(Regular 500gr/18oz (Large 600gr/21oz)(Xlarge 700gr/25oz)€ 28.50€ 34.00€ 39.50For years we have been serving the queen of all Italian steaks known as ‘Fiorentina’. This T-bone steak is served rare or medium-rare, simply grilled and dressed with extra virgin olive oil, salt and black pepper. In order to stay true to our tradition and to avoid spoiling this dish, we kindly ask you to stick to the traditional recipe. The chef will refuse to cook it well done and with sauces. If you like your steak medium or well done and with a sauce, maybe this is not the dish for you.ASTICE E GAMBERONI CON DADOLATA DI POMODORO FRESCO E SALSA VERDE€ 32.00This dish is for who love shell fish! A whole local lobster served with king prawns, fresh diced tomatoes and our green sauce. Luscious!!!E ancora... and alsoPOLPETTONE DI RISO E VERDURE DI STAGIONE, MAIONESE DI CAROTE E SENAPE DI BROCCOLI€ 17.50Something else for our vegetarian customers: rice and seasonal vegetables loaf, served with a light carrot mayonnaise and a broccoli mustardContorni – Side ordersPatate Arrosto € 4.00Potatoes roasted with garlic and rosemarySpinaci al burro € 4.50Spinach sautéed in the pan with butter and parmesan cheeseBroccoli Saltati € 4.50Pan-fried broccoli with garlic and chilli flakesInsalata Mista € 4.00Mix salad
Food and wine

Food&Wine Magazine Readers' Choice Award 2011

GRAZIE FROM ALL OF US AT CAMPO DE' FIORI FOR MAKING US WIN FOR THE SECOND TIME OUR FAVOURITE AWARD:
lunch menu

Main Courses

Fettuccine Pomodoro e Basilico

A classic, simple and tasty: egg fettuccine with cherry tomato sauce and basil.

Fettuccine al Ragu’ di Carne

Usually called Fettuccine Bolognese, here is our special version

with tasty meat and tomato sauce strictly following Italian mammies recipe.

Involtini di pollo

Chicken rolls stuffed with ham and Asiago cheese served with roast potatoes…

Very yummy!

Hamburger di Campo

Our special and secret recipe: home made hamburger (220 gr. of meat)

Served on toasted home made bread, with a slice of crispy Italian pancetta

And fresh mixed salad. You won’t find it anywhere else!

Filetto di pescato del giorno

Catch of the day fillet grilled and served with a rich mixed salad

and green pesto sauce.

Frittata Ripiena

Folded Omelette made with free range eggs and served with mixed salad.

Choose your fillings: ham and cheese – salame and cheese- spinach and cheese

mushrooms and cheese.

Pizza Margherita

The most classic pizza, good for anyone: thin and crispy

With tomato and real fresh mozzarella.

La Tua Pizza

Make your own pizza! Choose two toppings between the following ingredients:

Mushrooms, Rocket Salad, Spicy Salami, Ham, Olives, Artichokes.

Lunch menu'

Saturday and Sunday 12pm - 5pm

1 starters, 1 main course and coffee 15 euro

Starters

Zuppa del Giorno

Soup of the day: as usual it depends on what mood the chef is in.... Ask the waiter!

Bruschetta al Pomodoro

Always good and healthy: our homemade toasted bread topped with our

Ripe tomatoes and our new extra virgin olive oil from Umbria.

Crostone di Prosciutto e Formaggio

Very appetizing bruschetta: our toasted home-made bread topped

with melted Asiago cheese and roasted ham.

Piattino di Salumi

Salame from Milano, Prosciutto crudo from Abruzzo and Pecorino cheese.

Early fine

Main Courses

Suprema di pollo alla Antantari

Large supreme of Irish chicken, pancetta, rocket, Parmesan, butter and sage sauce

Filetto di orata con gamberoni e cozze

Fillet of Sea bass, mussels and prawns in a tasty white wine sauce

Ravioli di spinaci e ricotta

Spinach ravioli filled with ricotta cheese in our tomato sauce and basil

Pizza a tua fantasia

Pizza Margherita with two toppings of your choice

Desserts

Tiramisu’ - Panna cotta - Dolce del giorno

Early fine menu'

Monday to thursday from 5pm (tables to be vaated by 8pm)

Friday from 5pm (tables to be vacated by 7.30pm)

Saturday and Sunday from 12pm (tables to be vacated by 7.30pm)

Starters

Caciucco dello Chef

Mussels, Clams, Squids and Prawns in a delicious tomato sauce and herbs

Quaglia alla cacciatora

Irish quail with black olives and herbs in a light red wine and vinegar sauce

Scamorza e prosciutto

Backed smocked scamorza cheese and ham from Abruzzo

Minestrone

Our minestrone soup is prepared with fresh seasonal vegetables, following the classic recipe we have been carrying with us for years

Three courses 25 euro

Two courses and a glass of house wine 25 euro

And for the couples....two courses and a bottle of house wine 55 euro

10% Service Charge is added to the total bill on tables of 5 or more people

pizza

Pizza del Contadino € 13.95

Tomato, Mix of Vegetables and Mozzarella

Pizza Funghi € 13.50

Tomato, Mushrooms and Mozzarella

Pizza Parmigiana € 14.50

Tomato, Aubergines, Parmesan and Mozzarella

Pizza alla Diavola € 13.95

Tomato, Italian Spicy Salame, Chilli and Mozzarella

Pizza Prosciutto e Provola € 13.95

Smoked Italian Cheese, Parma Ham and Mozzarella

Pizza Campo de’ Fiori € 14.50

Cherry Tomato, Rocket Salad, Parma Ham and Parmesan

Pizza ai Frutti di Mare € 14.50

Tomato, Mussels, Clams, Prawns and Calamari

Calzone (Folded Pizza) € 13.95

Mushrooms, Ham and Mozzarella

Our pizza

Pizza Margherita € 10.90

Tomato, Mozzarella and fresh Basil

Pizza Napoli € 11.95

Tomato, Anchovies, Oregano and Garlic (no mozzarella)

Pizza 4 Stagioni € 13.95

Tomato, Ham, Artichokes, Mushrooms, Olives and Mozzarella

Pizza con le Patate € 13.95

Potatoes, Mozzarella and Rosemary

Pizza Capricciosa € 13.95

Tomato, Mushrooms, Ham, Olives, Egg and Mozzarella

About

About us

Owners Laura and Marco Roccasalvo (also the head chef) with their enthusiastic Italian staff will take you on an unforgettable culinary trip to Italy. Campo de Fiori Restaurant takes its name from a central and quite important square in Rome meaning field of flowers because in ancient times it was decorated with nice daisies, poppies and many wild flowers; that explains the smiling sunflower on the logo of this authentic Italian restaurant which was born on the 17th June, 2004! Besides the many famous and timeless dishes from the Italian tradition such as Bistecca alla Fiorentina and Tiramisú, you will find many personal interpretations of authentic Italian recipes, evidence of the great passion Marco, Laura and the staff have for the food of Italy. In 2006 Campo de' Fiori Restaurant received the Silver Plate award from the Accademia della Cucina Italiana as the Italian restaurant that, in Ireland works with the greatest respect for the Italian culinary tradition. Campo de' Fiori is very proud for the great recognition received with the Food & Wine Magazine Readers Choice Award 2010. Marco who despite his tender age of just 40, already has 20 years experience of restaurant life in Italy and Ireland he is proud to be a Member of Eurotoques Ireland, the chefs professional association.

DIRECTIONS

Campo de' Fiori Ristorante Monday Closed Tuesday-Thursday 5PM-9.30PM Friday 5PM-10PM Saturday 12noon-10PM Sunday 12noon-9.00PM

Campo de' Fiori Wine Bar Friday and Saturday 7PM-Till late Available Tue-Sun for private functions Advanced booking required

Campo de' Fiori Risto Market Monday Closed Tuesday-Thursday 11AM-9PM Friday 11AM-10PM Saturday 10AM-10PM Sunday 10AM-9PM

BOOKING

Booking

CAMPO DE' FIORI RISTORANTE & WINE BAR, Strand Road, Bray Seafront Co. Wicklow

tel. 00353 1 2764257

Email: campodefioribray_msn.com

OUR BOOK

Inside the italian kitchen

On sale at:

Donnybrook Fair Stores in Morehampton Road and Baggot Street, Dublin 14 and Greystone, County Wicklow

The Mayfield cafe, Terenure, Dublin 6

Nelly’s Cafe, South Circular road, Dublin 8

Campo de' Fiori Restaurant in Bray, County Wicklow

Nolan’s Food Fayre, Terenure, Dublin 6

Panorama Cafe’ Howth Co. Dublin

Just cooking school, Firies, Killarney, County Kerry

Partridges cafe’, Gorey Co. Wexford

online at greatfood.ie

SUPPLIERS

Our suppliers

Meat: Frank Doyle BrayFish: Kish FishVeg: KeelingsMiscellaneous: La Rousse FoodGame: Wild Irish GameExtra V. Olive Oil: GradassiCoffee: Moak

Starters

Main courses

BRUSCHETTA DI CAMPO 4.50 VOur home made toasted bread, fresh tomato, herbs and garlic; the extravirgin olive oil is on the table.. have fun making your bruschetta, you can decide to have it with tomato or only with garlic and oil....EnjoyZUPPA DEL GIORNO 6.90 Soup of the day: as usual it depends on what mood the chef is in... Ask the waiter !RUCOLA, GRANA E FUNGHI 9.90 CVRich salad of rocket, fresh hand/sliced raw button mushroom and shaving of 24 month aged Parmigiano Reggiano P.D.O.IMPEPATA DI COZZE 10,90 CA Neapolitan classic! Steamed fresh wild Irish mussels with a generous amount of crushed black pepper. Delicious !!SAUTE' DI VONGOLE 12.50 CSaute' of large succulent black palourdes clams served with garlic crostiniCALAMARETTI AL POMODORETTO E ORIGANO 11.50 COne of our classic recipes. Baby squids cooked in a light sauce of cherry tomatoes, oregano and chiliCAPPESANTE E MAZZANCOLLE IN SALSA BRANDY 14.50 CA truly special dish of meaty scallops and tiger prawn off the shell cooked in a delicate brandy sauce ANTIPASTO DEL PESCATORE regular 19.50 Clarge 26.00 CSelection of fish dishes, served one after the other, available in a regular portions, for one person and large for those of you who want to try a little bit of everything or this one!SALSICCE AL SUGO 9.50 CHome made Italian wild boar sausages cooked in a spicy tomato sauce. You will lick the plate with this one!CARPACCIO DI FILETTO 12.50 CThe most tender cuts of raw beef fillets, marinated with our extravirgin oil, salt, balsamic vinegar reduction and served with asparagus, quail's eggs and shavings of 24 mounth aged of Parmigiano REggiano P.D.O.ANTIPASTO CAMPO DE' FIORI Regural 18.50 Clarge 25 CThis is what we have been calling Antipasto del Montanaro for the past five years. we have added new products and delicacies to thi nwe version, which includes a large selection of cured meats and cheeses. This is available in regurar portions for one person and large for those of you who want to try a little bit of everething or to share.
TONNARELLI CACIO E PEPE 14 VThis is one of my Roman classic. Artisan egg spaghetti,sauteed in a cream of Pecorino Romano cheese P.D.O. freshlyground black pepper and our extra virgin olive oilRISOTTO ASPARAGI E ZAFFERANO 15 CV Rice with asparagus tips, saffron, butter and grated 24 month aged Parmigiano Reggiano P.D.O. The semplicity of this dish is its best qualitySPAGHETTI AL FUOCO 14.50 VI spent many summers on the Eolie Island, off the coast of Sicily. This is one of the dishes i was taught by a local lady. Spaghetti, fresh tomatoes, mix of herbs, oven cooked ricotta cheese and chilli pepper. The original, and my favourite version, is very spicy. You can choose how spicy you like yours.GNOCCHETTI SARDI CON SALSICCIA 14,50 Small durum wheat gnocchetti typical of Sardinia served with a sauce of tomatoes and our fresh wild boar sausages. A tasty and delicious dish inspired to the Sardinian "Campidanese". We strongly suggest accompanying with a bottle of Sardinian red wine.SPAGHETTI MAREVIGLIA 18.50 One day i decided to dedicate a dish to the woman i love. I invited her for dinner and i cooked this speciality for her. I am not sure whether she fell in love with me o with the dish: spaghetti with a mix o mussels, palourde clams, Tiger prawns, bottarga ( dried grey mullet roe from Sardinia ), scallops, parsley and garlic.SPAGHETTI ALLE VONGOLE 16.50 An Italian classic: spaghetti, palourdes clams, parsley garlic and touch of fresh tomatoes.TONNARELLI ALL'ASTICE 19.50 This is one of Campo de Fiori signature dishes, fresh and delicious: Artisan egg spaghetti served with half lobster in a tasty cherry tomato sauce.RISOTTO IN CREMA D'ASTICE 18.50 CThis is a very delicate dish: rice cooked with lobster meat, a touch of cream and a bit of tomatoes and courgettesTAGLIATELLE ALL'ORATA 17.50 I learnt this dish from an old lady in Anzio; egg tagliatelle with fresh sea bream and lemon, with a touch of lemon zest and Pecorino Romano cheese P.D.O.
SPIGOLA ATLANTICA ALLA GRIGLIA 25 CWild sea bass fillet cooked on the grill. Nice and lightORATA AL FORNO CON PATATE 25 C Whole sea bream off the bone cooked in the oven with thinly sliced roasted potatoes with rosemaryASTICE REGINA 34.50 CA sea fest! Our fresh local lobster cooked in cherry tomatoes sauce with a mountain of mussels, clams and tiger prawnsGRIGLIATA IMPERIALE Cfor one 32.50for two 55for three 79for four 99 For the most demanding: a large assortment of grilled fish, dressed with our extra virgin olive oil, salt and pepper. Ask the waiter whats in the net for tonightBOCCONE DELL'APPUNTATO 17.90 C Chicken breast filled with spinach and Scamorza cheese, topped with a tasty mushroom sauceTAGLIATA DI FILETTO AL BALSAMICO 25.50 C Our Irish beef fillet have conquered the most difficult palates. This thickly hand sliced fillet steak is served on a bed of rocket salad, with thin sliced of cured lard from Arnard, shaving of 18 month aged Grana Padano P.D.O. and balsamic vinegar reductionFILETTO ALLA GRIGLIA 24.50 Grilled tender fillet of beef, served with a choice of mushroom or green pepper sauceBISTECCA ALLA FIORENTINA CRegular 500 g. / 18 oz. € 28.50Large 600 g. / 21 oz. € 34.00X large 700 g. / 25 oz. € 39.50For years now we have been serving the queen of all Italian steaks known as Fiorentina. This i T bone steak is served rare or medium- rare, simply grilled and dressed with extra virgin olive oil, salt and black pepper. In order to stay true to our tradition and to avoid spoiling this dish, we kindly ask you to stick to the traditional recipes. The chef will refuse to cook it well done and with sauces. If you like your steak medium or well done and with a sauce, maybe this is not the dish for you. Included is the side order of fagioli all'uccelletto as pare the original Tuscan tradition: Cannellini beans with tomato, sage and extravirgin olive oil.
Our Menu

Our menu'

2 courses, Tea and coffee 25 euro per personSTARTERSAntipasto misto di campoA mix of hot and cold starters to suit everyone: Parma Ham, Milano Salami, Spicy Ventricina Salami, Sardinian pecorino cheese, gorgonzola cheese, Our home- made bruschetta, toasted bread with fresh tomato, herbs and garlic.ONE MAIN COURSE AT YOUR CHOICETagliatelle al ragout d’oca e asparagiEgg tagliatelle with classic ragout of tender goose meat, enriched with asparagus tips, typical of Central Italy.Risotto al nero di seppia e gamberoniOur love and passion for the sea is reflected in this dish, where the flavours meet and complete each other; the sweetness of the prawns balances the unique taste of the cuttlefish ink. We use Carnaroli rice.Rollé di pollo ruspante su crema di peperoni dolci e flan di patate e cipolleAn unusual re-interpretation of a traditional Roman dish: free- range chicken served on a sweet bell pepper sauce, with a potatoes and onion flan.Polpettone di riso e verdure di stagione, maionese dicarote e senape di BroccoliSomething else for our vegetarian customers: rice and seasonal vegetables loaf, served with a light carrot mayonnaise and a broccoli mustard.10% Service Charge is added to the total bill
2 courses, Tea and coffee 29 euro per personSTARTERSAntipasto misto di campoA mix of hot and cold starters to suit everyone: Parma Ham, Milano Salami, Spicy Ventricina Salami, Sardinian pecorino cheese, gorgonzola cheese, Our home- made bruschetta, toasted bread with fresh tomato, herbs and garlic.ONE MAIN COURSE AT YOUR CHOICERavioloni ai funghi porcini con salsa di radicchio e GorgonzolaPasta is traditionally rolled out thinly in the region of Emilia Romagna, where one of our chef (Alex) is from. We prepare ravioli following his recipe, with thin sheets of egg pasta, filled with porcini mushrooms and coated with a sauce of chicory and Gorgonzola cheese.Salmone 3D: Trancio al forno con granella di mandorle e semi di sesamo, paté e uova con limone canditoIrish salmon prepared three ways to appreciate its flavour in different textures. Baked salmon fillet in a crust of almond and sesame seeds; thin bread rolls filled with salmon paté; candied lemon and fresh salmon roe.Filetto alla Griglia8 oz grilled tender fillet of beef, served with a choice of Balsamic vinegar or green pepper sauce.Polpettone di riso e verdure di stagione, maionese di carote e senape di BroccoliSomething else for our vegetarian customers: rice and seasonal vegetables loaf, served with a light carrot mayonnaise and a broccoli mustard.10% Service Charge is added to the total bill
3 courses, Tea and coffee 35 euro per personSTARTERSAntipasto misto di campoA mix of hot and cold starters to suit everyone: Parma Ham, Milano Salami, Spicy Ventricina Salami, Sardinian pecorino cheese, gorgonzola cheese, baby squidd in oregano and tomato sauce, Mussels.ONE MAIN COURSE AT YOUR CHOICETagliata di manzo Irlandese con crema di funghi porcini e pepite di patate allo zafferanoThe Tagliata is a very popular dish in Italy and it is a real privilege for us to prepare it with Irish Beef. It consist of a thick fillet steak, grilled until still red inside. It is the sliced diagonally to a thickness of about 2 cm. We serve it on a sauce of porcini mushrooms and with saffron flavoured roast potatoes.Risotto ai funghi porcini e tartufo neroMaking risotto is a big deal for Italians, and making it well is a big responsibility! We are willing to take the risk and suggest a risotto made with Carnaroli rice, porcini mushrooms and black truffle. Strictly for those who love the flavours of the woodlands...as well as the Leprechauns!Trancio di merluzzo su crema di ceci, bottarga di muggine, capperi e olive leccineCod steak on a cream of chickpeas. Irish cod meets Mediterranean flavours like Sicilian capers, olives from Apulia, Sardinian grey mullet roe....Love at first sight!Polpettone di riso e verdure di stagione, maionese di carote e senape di BroccoliSomething else for our vegetarian customers: rice and seasonal vegetables loaf, served with a light carrot mayonnaise and a broccoli mustard.DessertsTiramisú Panna Cotta Dolce del giorno10% Service Charge is added to the total bill
NEW YEARS MENU

NEW YEAR'S EVE MENU

Available from 5pm €55 per person6 COURSES, A GLASS OF PROSECCO And a ticket for the raffle!1Tiramisu di verdure Mix vegetables tiramisu with mascarpone cream, vanilla and grounded pistachios2 Cappelletti al prosciuttoHome-made pasta ringlets filled with Parma ham and parmesan in hen stockOrCappelletti di magroHome-made pasta ringlets filled with asparagus and parmesan in vegetable stock 3Tartare di filetto alle erbeBeef fillet and fresh herbs tartar with black truffle mousse Or Carpaccio di funghi Mushroom carpaccio with herbs and truffle mousse 4RisottOroRed risotto with gold leaf5Prosciutto arrosto con lenticchie di Castelluccio Roasted ham served with lentils from CastelluccioOrMelanzana ripienaAubergine, vegetable stuffing and gorgonzola fondue6Torrone e PanettoneTypical Italian Christmassy dessertsTorrone e panettone Typical Italian Christmassy desserts

AND AFTER THE DINNER...

WINE BAR

Join us in our Wine Bar next door to celebrate the New Year until late!

MUSIC, GREAT WINES, COCKTAILS AND COTILLONS! WIN A HAMPER FOR THE VALUE OF100 euroWITH OUR RAFFLE!FREE ENTRANCEAdvanced booking required01 2764257

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