Osteria del Caffé Italiano
New menu: Spring – Summer 2011
May 9, 2011
Appetizer
Abergines “alla Parmigiana” with pesto sauce 23
Grilled and fried squids with cauliflower cream 26
Variety of liver, foie gras and raviolo stuffed with sweet onions 28
Fried eggs, Cinta Senese special bacon and asparagus 23
First Courses
Celery soup with scallops and pineapple cut into squares 25
Lettuce soup with fresh anchovies and crispy bread 24
Raw and cooked Swiss chard soup with traditional Sarconi beans 23
Spaghetti with Carpet shell clams 28
Tortelli filled with peas, tomatoes and fresh garlic sauce 26
Trecce, Caciocavallo cheese, broad beans and botargo 25
Pappardelle with Chianina beef ragout 26
Fish Main Courses
Mackerel fillets, caramelized tomatoes and Parmigiano flan 35
Sea-bass roulade filled with bread, raisins and pine seeds 35
Stone-bass fillet, French beans, potatoes purée with tarragon 35
Meat Main Courses
The lamb: baked leg, braised shoulder and fried chop 35
Roast chine of pork with plums sauce, cucumber tartare 35
The pigeon: breast rosé and legs stuffed with its liver 35
Our interpretation of Fiorentina T-bone steak 55
Tasting Menu
The most original expressions of our cuisine and the best ways of discovering them: every day we propose a careful selection of dishes from the menu , always closely linked to Italian traditions.
This menu, based on perfumes and flavours interpreted by Giovanna, follows the threads of this tradition.
90 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
Tuscan Cuisine
Variety of liver, raviolo stuffed with sweet onions
Fried eggs, Cinta Senese special bacon and asparagus
Pappardelle with Chianina beef ragout
The pigeon: breast rosé and legs stuffed with its liver
Dessert at your choice
90 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
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