Bacaro Venetian Taverna
First Course
Crema di Spinaci e Pancetta Spinach potato puree, served with and caramelized onionsInsalata di Lattughetta Butter lettuce leafs, layer with crispy Pancetta, walnuts, pears tomato and dry goat cheese
Capesante e Prosciutto Grilled sea scallops, wrapped with Italian prosciutto, served on a bed of cannellini beans, rosemary and olive oil
Mozzarella in Carrozza Pan fried fresh Mozzarella, eggplants and thinly sliced tomato, on a bed of spicy tomato coulis
Second Course
Rigatoni alla Borghese Tube pasta sautéed with porcini mushrooms, thinly sliced eggplants, zucchini, San Marzano tomato, basil and Parmiggiano cheesePappardelle al Cinghiale Home made large fettuccine pasta, sautéed with a braised wild boar ragout and Pecorino cheese
Sogliola alla Mugniaia Pan roasted East coast Dover sole, served with saffron risotto in a lemon capers sauce
Saltimbocca di Maiale Thinly sliced pork scaloppini, wrapped with prosciutto and sage, served with a asparagus, roasted potato ragout and Parmiggiano sauce
Dolci
Bomba al Cioccolato Chocolate Ganache cake, on a bad of dry fruit tart, strawberry couli’White balsamic reduction and soft merange
Torta della Nonna Vanilla custard tart, roasted pine nuts, cappuccino crème anglaise
