bottega menu march 2013 - page 3

Pasta
Spaghetti Napoli
10.00
Cherry tomato basil sauce, shaving of Parmesan cheese
Penne aglio olio e peperoncino
10.50
Cherry tomato, olive oil, red chili, basil leaves
Oven baked cheese and mushroom gnocchi
11.00
Confit of pork belly, grana cream cheese
Chicken risotto
12.50
Mushroom porcini, Parmesan cheese, shavings of grana cheese
Linguine carbonara
13.00
Bacon, onions, egg yolks and fresh cream
Strozzapreti
13.00
Veal ragout, spinach leaves, gratinated with goat cheese
Ravioli scallops and prawns
14.00
Creamy leeks, pumpkin mash, shellfish lemon grass champagne veloute
Spinach and ricotta cheese cannelloni
15.00
Tomato fondue, artichoke, pine nuts, gratinated with pecorino cheese
Please note that all food is freshly prepared . If you have any time restrains kindly advise your server .
If you have any food allergies or require further information about ingredients used please let us know .
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