Amalfi

Menu by Chef Simona

5.0 (6 reviews)

Burrata With Heirloom Tomatoes And Basil Oil,Creamy Burrata Served With A Selection Of Heirloom Tomatoes, Drizzled With Basil-Infused Olive Oil, And Topped With A Sprinkle Of Maldon Salt And Aged Balsamic Reduction.

Seared Scallops With Lemon Butter And Crispy Pancetta,Perfectly Seared Scallops In A Zesty Lemon-Butter Sauce, Served With Crispy Pancetta And A Microgreens Salad.

Carpaccio Di Manzo, Thin Slices Of Raw, Grass-Fed Beef Drizzled With Extra Virgin Olive Oil, Lemon, And Shaved Parmigiano-Reggiano, Garnished With Wild Arugula And Capers.

Tagliolini With Black Truffle And Parmesan Cream,Handmade Tagliolini Pasta Tossed In A Rich Parmesan Cream Sauce, Topped With Freshly Shaved Black Truffle And A Dusting Of Pecorino Cheese.

Braised Veal Ossobuco With Saffron Risotto, Tender Veal Shank Slow-Cooked In A White Wine And Vegetable Broth, Served Over A Creamy Saffron-Infused Risotto, Finished With A Gremolata Of Lemon Zest, Garlic, And Parsley.

Grilled Branzino With Caponata,Mediterranean Sea Bass Grilled To Perfection, Served With A Sicilian-Style Caponata Of Eggplant, Olives, Tomatoes, And Pine Nuts, Drizzled With A Light Lemon-Caper Sauce.

Rocket And Parmesan Salad (V)With cherry tomatoes and balsamic glaze

Tuscan White Bean Salad (Ve)

Tiramisu Al Caffè, Classic Italian Dessert With Layers Of Espresso-Soaked Ladyfingers, Mascarpone Cream, And A Dusting Of Cocoa Powder, Served With A Touch Of Coffee Liqueur.

Pistachio Panna Cotta, Silky Smooth Panna Cotta Infused With Roasted Pistachios, Served With A Delicate Raspberry Coulis And Caramelized Pistachio Brittle.

Lemon Ricotta Cake With Almond Crust, Light And Moist Ricotta Cake With A Zesty Lemon Flavor, Baked With An Almond Crust, And Served With A Dollop Of Mascarpone Cream And A Drizzle Of Honey.