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  • Build Your Own Antipasto Platter:: Pasta Sides

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    Jack
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    This document appears to be a menu for an Italian restaurant. It includes sections for antipasti, pasta, main dishes, sides, desserts, and drinks. Some highlighted items include duck ravioli, spaghetti scampi with New Zealand scampi, baked veal parmigiana, grilled barramundi, and desserts like sticky plantain pudding and tiramisu. Beverages include coffee and liquor-based cocktails like the Negroni Sveglaito and Pannacotta Martini.

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    Bar M

    Original Title

    Bar-M-July-Food-

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    This document appears to be a menu for an Italian restaurant. It includes sections for antipasti, pasta, main dishes, sides, desserts, and drinks. Some highlighted items include duck ravioli, spaghetti scampi with New Zealand scampi, baked veal parmigiana, grilled barramundi, and desserts like sticky plantain pudding and tiramisu. Beverages include coffee and liquor-based cocktails like the Negroni Sveglaito and Pannacotta Martini.

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    47 views1 page

    Build Your Own Antipasto Platter:: Pasta Sides

    Uploaded by

    Jack
    This document appears to be a menu for an Italian restaurant. It includes sections for antipasti, pasta, main dishes, sides, desserts, and drinks. Some highlighted items include duck ravioli, spaghetti scampi with New Zealand scampi, baked veal parmigiana, grilled barramundi, and desserts like sticky plantain pudding and tiramisu. Beverages include coffee and liquor-based cocktails like the Negroni Sveglaito and Pannacotta Martini.

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    of 1

    ANTIPASTO PASTA SIDES

    Build your own antipasto platter: DUCK RAVIOLI 36 Fennel and orange salad 14
    Handmade filled with duck ragù, served with burnt sage butter
    Burrata 12 and duck jus Radicchio & Rocket with parmesan salad 14

    Buffalo 12 SPAGHETTI SCAMPI 49 Mixed vegetables 14


    N°1 New Zealand Scampi in a light cherry tomato, chilli & garlic
    Reggiano 50 gr 9 sauce Duck Fat potatoes twice cooked (GF) 16

    Prosciutto San Daniele 50 gr 14 French fries 9


    BLUE SWIMMER CRAB AND JAPANESE PUMPKIN RISOTTO 49
    Arborio rice, zucchini flowers and garlic
    Bresaola 50 gr 20

    Salami 50 gr 14 HANDMADE TAGLIATELLE SCIUÉ SCIUÉ 36


    King prawns, cherry tomatoes, garlic, chilli and basil. DESSERTS
    Mortadella 50 gr 10
    FETTUCCINE ALLA BOLOGNESE 34 STICKY PLANTAIN PUDDING 18
    Tomato Salad 10 Handmade fettuccine with slow cooked pork and veal ragù, Served with toffee and caramelised walnuts
    cherry tomatoes and fresh basil sauce
    Olives 8
    POACHED PEAR TART 18
    Peperonata 10 Puff pastry, vanilla custard pear jam, vanilla icecream & red wine
    MAINS
    Grilled zucchini 10
    PAVLOVA (GF) 18
    Arancini 9 All served with seasonal vegetables. Chantilly cream and seasonal fruits

    Pizza Fritta Margherita 9 GRILLED WILD BARRAMUNDI (GF) 36 TIRAMISU’ 18


    200 gr. served with a caperberry lemon sauce
    Melon 9
    BAKED VEAL PARMIGIANA 39
    Caramelised fig 9 LIQUID DESSERTS
    Eye fillet of veal baked with cheese and fresh tomato sauce

    LAMB CUTLETS 49 TIRAMISU MARTINI 21


    Panko Crumbed, filled with feta, mint and lemon zest Tequila Avion Espresso, Nespresso coffee, Baileys, cream & Coffee
    STARTERS served with snow peas and fresh peas. liqueur

    BAKED FIGS (GF) 27 VEAL OSSOBUCO 36 NEGRONI SVEGLIATO 21


    With crispy prosciutto, Roquefort and Gorgonzola cheese sauce Served on a bed of Saffron Risotto, with gremolata Red vermouth brewed Nespresso, Gin & Campari served over a big
    rock of ice
    CALAMARI AND FRIED KING PRAWNS (2) 35 SPATCHCOCK ALLA DIAVOLA (GF) 36
    Lightly fried in served with lemon and tartare sauce Oven roasted with rosemary, garlic, chili, lemon served with PANNACOTTA MARTINI 21
    duck fat potatoes. Banana infused Havana Especial Anejo Rum, shaken
    RIBBONS OF BEETROOT (V,GF) 26 with Grand Marnier, Frangelico & chocolate.
    Baby spinach, Danish feta, toasted pine nuts and white balsamic All finished with a dash of cream
    GRILLED SCAMPI (GF) 60/120
    dressing
    Large No1 NZ Scampi with a lemon and garlic butter sauce
    SNOW WHITE 21
    MARINATED OCEAN TROUT (GF) 28 Absolut vodka, creamy white chocolate liqueur and
    Chili mayonnaise, horseradish, pickled fennel, olive oil and lemon Baileys mixed with roses
    Ask you waiter for gluten free and vegetarian options.

    MR. PISTACHIO 21
    A discretionary service fee of 10% is applied for groups of 8
    Dark Rum & Frangelico liqueur are combined with chocolate and
    or more in lieu of tip.
    the best pistachios from Sicily
    A processing fee of 0.8% - 2% is applied to all credit and debit cards.

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