tuscany cuisine UMBRIA

Umbria Menu

Pane di Pasqua


Easter egg bread with Italian "Pecorino"&"Parmesan cheese.


Zuppa e Antipasti


Zuppa di borlotti con farro


Italian "borlotti" beans soup with spelt "farro" wheat


Ortaggi Arrostiti


Roasted eggplant, fennel, tomatoes, spring onions and bell peppers, shaved Italian "pecorino" and black truffle oil


Nido di asparagi e fave


Shaved asparagus nest center with tossed fresh fava beans, potatoes and capriccio cheese


Primi


Taglierini con Rancetto


Housemade pasta, pancetta, mascaropone, tomatoes, bread crumbs


Maccheroni al ragu di vitello


Pasta tubes, veal ragu and shaved black truffle

Fiorelli di piselli e Gamberi


Housemade ravioli filled with peas and crayfish, onion-white wine sauce

Risotto alla Perugina


Italian Carnaroli rice. grilled ham, red wine Parmesan


Secondi


Coscie d'Anatra


Boneless duck leg stuffed with prosciutto, pinenuts and filone bread, braised lentils


Filetti di maiale ai capperi


Sauteed pork medallion with brandy-caper sauce; mashed potatoes and sauteed swiss chard


Trota impanata all'olio e limone

Breaded and baked whole fresh water trout in lemon oil, steamed vegetables


Dolci



Tortina di mele


Apple-almond custard, vanilla bean ice cream, caramel sauce




Menus

Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.