A s s a g g i n i - A p p e t i s e r s. P a n e - B r e a d

Transcription

1 A s s a g g i n i - A p p e t i s e r s Antipasto Salami, prosciutto, pancetta with chilli and herb ricotta, olives, pickled mushrooms and artichokes Bruschetta Italian wood fired bread with vine ripened tomato, basil and Tanglewood olive oil Bruschetta di mozzarella Italian wood fired bread with buffalo mozzarella, chilli, fresh basil drizzled with extra virgin olive oil 13.9 p.p 5.5 p.p 5.5 p.p Olive 8 Roasted olives Cozze al pomodoro 15.9 Steamed black mussels with tomato, chilli, garlic, white wine Frittelle di Zucchini 13.9 Lightly fried zucchini fritters with sea salt and salsa verde Funghi al Forno Ripieni di Ricotta 16.9 Oven baked Portobello mushrooms filled with ricotta, shaved parmesan cheese and rocket P r i m i p i a t t i - E n t r e e s Malfatti 18 Spinach and ricotta dumplings with tomato Sugo and Parmigiano Reggiano Sardine del Sud 18 Herb crumbed sardine fillets with salsa verde Polpette 18 Meatballs in a chilli, tomato basil sauce topped with Parmesan cheese Carpaccio di Manzo 19 Balsamic glazed beef Carpaccio drizzled with olive oil, lemon juice, rocket and shaved Parmesan Capesante 20 Pan seared Qld scallops on a confit carrot and ginger puree, spicy avocado, citrus and tomato salsa Calamari Ripieni 19 Oven baked baby calamari stuffed with Italian herbed breadcrumbs, lemon zest, peas P a n e - B r e a d Herb- (2 pieces per serve) 3.8 Garlic bread- (2 pieces per serve) 3.8 Anchovy bread - (2 pieces per serve) 4.8 Plain bread- (2 pieces per serve) 3.0 Focaccia- House made with extra virgin olive oil, 10.9 rosemary and sea salt

2 Pasta e Risotto All ravioli, maltagliati and gnocchi are made in house Entrée Main Entrée Main Rigatoni Rustici Sausage, pancetta, confit Roma tomato and Pecorino cheese Ravioli di Ricotta Spinach and buffalo ricotta ravioli with rose sauce and Parmigiano Reggiano Ravioli di Anatra e Funghi Duck and mushroom ravioli with confit organic garlic, burnt sage butter and Pecorino cheese Gnocchi di Patate Desiree potato dumplings with Napoli sauce Gnocchi di Gorgonzola Gorgonzola cream sauce and roasted walnuts Maltagliati al Pesto Trapanese Tranpani style pesto with sundried tomato, basil, almond and anchovy served with roughly cut house-made pasta Spaghetti allo Scoglio Spaghetti served with fresh mixed seafood tossed in garlic, white wine, a touch of chilli and tomato Sugo Tagliatelle Gamberi Tiger prawns, cherry tomatoes, rocket, garlic, chilli and white wine Rigatoni alla Norma Penne served with fried aubergines, chilli, San Marzano tomatoes basil and salted ricotta Risotto Please ask your cameriere (waiter) for the risotto of day

3 P i a t t o P r i n c i p a l e - M a i n c o u r s e C a r n e - M e a t Scaloppini arugula 28 Pan seared veal with garlic, balsamic vinegar, Tanglewood olive oil topped with rocket and cherry tomatoes Scaloppini al funghi 28 Pan seared scaloppini with wild mushrooms in a cream sauce served with a polenta cake Scotta ditto all olivo 33 Anchovy and garlic marinated lamb cut Served with sautéed rosemary potatoes cherry tomatoes and olives. Pancia di Maiale 33 Slow roasted Berkshire pork belly with julienne cabbage, spicy pear and apple chutney Filetto di Manzo 34 Char grilled Angus eye fillet wrapped in prosciutto served with creamy mash potatoes and caramelised mushrooms Costoletta di Vitello Milanese 34 Parmesan parsley crumbed veal rib eye served with an Italian tomato salad, basil and extra virgin olive oil P o l l a m e - P o u l t r y Saltimbocca di pollo 29 Pan seared organic chicken breast wrapped in prosciutto served with a balsamic and tarragon infused tomato sauce, thyme rice and eggplant caviar Galletto alla Diavola 34 Whole roasted chilli spatchcock with baby chat potatoes and caramelised lemon (Please allow 20 minutes) Pesce - Fish Please ask your cameriere (waiter) for the fish of day C o n t o r n i S i d e d i s h e s Market price Steamed green beans with lemon vinaigrette 8 Roasted kipfler potatoes 8 I n s a l a t e - s a l a d s Caprese salad- Fresh mozzarella, vine ripped tomatoes, 12 basil, dressed with extra virgin olive oil Italian leaf salad with Chianti vinaigrette 10 Rocket, pear, walnut and parmesan salad 11

4 Pizze al forno a legno- Wood fired Pizzas Margherita 19 Tomato, mozzarella, basil Doms 23 Tomato, mozzarella, leg ham, pancetta, hot salami, mushrooms, olives, anchovies Viviana 22 Tomato, mozzarella, mixed grilled vegetables, truffle oil Prosciutto 22 Mozzarella, prosciutto, and rocket Pescatore 25 Prawn, fresh seafood, fish fillet, fresh garlic, parsley Cantina 22 Tomato, mozzarella, gorgonzola, sausages, mushrooms Calabrese 21 Salami, onions, mozzarella cheese, capsicum and chilli

5 D o l c e - D e s s e r t All Desserts 14.8 Torta di cioccolato Flourless chocolate torte served with white chocolate mousse and Pistachio soil Tiramisu Made with house roasted Celestino coffee and Marsala Limoncello cheesecake House made lemon cheesecake with Amaretto crumble, citrus salad, Limoncello syrup Panna Cotta Vanilla and orange infused Panna cotta with Vinocotto poached pear and crispy honeycomb Affogato Vanilla gelato, Celestino espresso and Nocello liqueur Trio of Sorbet Lemon, raspberry and mango Lindsay and Edmunds Chocolates 22 Petit sampler of handmade organic chocolates: date-almond truffle, dark and milk orange, dark and milk nut cluster, dark ginger, vanilla bean white, Mont Blanc, chocolate hearts Selezione di Formaggi 14.8 Mixed Selection of two cheeses with house made truffled honey Your choice of two of the following Taleggio DOP Giovanni Colombo, Pavia, Italy Cows milk, Rich and buttery with melon flavour, when aged becomes stronger in flavour Gorgonzola DOP Giovanni Colombo, Cava Manara, Italy Cows milk, piccante blue vein cheese, smooth with typical green streaks Pecorino Sardo, Sardegna, Italy Sheeps milk, firm, buttery and nutty flavours Asiago Pressato SPA Italy Cows milk, a classic table cheese with soft and mild flavour Provoloni Auricchio Po Valley, Lombardy, Italy Cows milk, Italy s number one provolone is semi hard and piccante

6 Dessert Wine Peter Lehmann Botrytis Semillon Barossa,SA 10 per glass 45 per bottle Honeysuckle, rose and orange blossom characters are supported by succulent mandarin and apricot that balance neatly with generous amounts of fresh zippy acid Konrad Sigrun Noble Two Botrytis Riesling Marlborough,NZ 12 per glass 49 per bottle The fresh, zesty acidity holds the palate together beautifully, balancing the sweetness of the wine, while providing great structure and long, lingering flavours of tangerine, marmalade and pear Vasse Felix Cane cut Margaret River 10 per glass 45 per bottle Produced from Semillon using the cane cut method. The lovely luscious, silky mouth full With focused mineral acidity result in a truly delicious dessert wine, Caffe Coffee W e use our own coffee blend Celestin o caffe Lindsay and Edmunds organic hot chocolate stirrer sticks (Dark, milk, white) 7.5 Espresso 3.8 Macchiato 3.9 Long black 4 Flat white 4 Cappuccino 4 Mocha 4.9 Caffe Latte 4.5 Ice coffee/chocolate 5.9 Tea 4 Hot chocolate 4.9 Decaf, double shot or soy milk 0.50 extra Please inform our staff if you have any food allergies or dietary requirements. La Cantina is fully licensed and we allow B.Y.O for bottled wine only. $5.00 will be charged for corkage per person. One bill for food and drinks will be provided per table.