Midnight Blue. Restaurant

Transcription

1 Midnight Blue Restaurant Our Chef creates artisan handmade dishes made from selected premium Italian and French ingredients mixed with garden, sea and grassland quality Australian products, applying so many years of experience around the world. Eating is the way to experience a journey full of stories, smells, textures, flavours, memories, desires and many other mechanisms in search of pleasure. Midnight Blue suggests a traditional and modern gastronomic experience of about 35 dishes where pleasure is hinted through harmonies, emotions and culinary recipes messages... We seek to satisfy the hunger to feed curiosity, sense and desire. Enjoy...

2 Breads and Starters The bread dough is one of those timeless recipes that trace their origins in the mists of time. The preparation of this wonderful mix, the Greeks called it the food of the gods, has its origins in prehistoric times when man realized that he could get a workable dough, by combined dust of crushed acorns and water. Garlic Bread x4 $5.90 Sliced, toasted and spread with our organic garlic and mixed herbs. Allium sativum, commonly known as garlic, is a species in the onion genus. Because of its strong odour, garlic is sometimes called the "stinking rose". Panis Focacius $6.90 Oven-baked flat pizza, seasoned with virgin olive oil, sea salt slivers and oregano. Past participle of the Latin verb "pinsere" which means to pound, crush, grind. Many ancient civilizations that faced the Mediterranean Sea, the Egyptians, Greeks and Romans, ate the mashed beans made with crushed barley, water and condiments. No doubt these kinds of buns can be regarded as the ancestors of pizza. Bruschetta x2 $7.50 Grilled bread rubbed with garlic and topped with vine roma tomatoes, olive oil, salt, pepper and basil leaves. The noun bruschetta comes from the Roman dialect verb bruscare, meaning: to roast over coals. Walnut Bread x2 $7.90 Served with kernels of red pesto rimmed with extra virgin olive oil and aged balsamic vinegar reduction. The tradition of producing balsamic vinegar is as old as 1508 at the court of the Duke of Modena, Alfonso I d'este, the husband of Lucrezia Borgia. Antipasto Misto for 2 $35.00 Selection of Italian cured meats, Italian cheese, olives, rustic peppers and eggplant prepared in extra virgin olive oil and served with our daily baked breads. Baby Octopus Salad $16.50 In a bed of crispy Mediterranean fresh vegetables, garden leaves and a dried bouquet garni. Served warm. Bouquet garni is a fresh herbal mixture. It consists of a collection of herbs, gathered and tied into a bundle or sachet in cheesecloth. Coquilles St Jacques $18.90 In a nest of leek angel hair, lightly pan fried king scallops with lemon zest and red peppercorns brandy flambé. Flambé is a cooking procedure in which alcohol is added to a hot pan to create a flame. The period that characterizes the La Belle Epoque.

3 PASTA Good pasta is a pleasure to enjoy every day, that s why our Chef uses only Barilla "Blue Box" it is one of the most traditional 'Made in Italy' products since 1952: A blue treasure chest Rigatoni All arrabbiata $ Rigatoni pasta with our Napoletana sauce with fresh chilly and fresh oregano leaves. Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram. Fettuccine Bolognese $ Ribbons of pasta, served with our meaty nutmeg infused Bolognese Like many other spices, nutmeg is one of those fragrant additions to food that brings a little kick of warmth. Penne al Salmone $ Tube shaped pasta served with cherry tomatoes, capers and the world s most loved Tasmanian Smoked Salmon. Capers are the unripened flower buds of Capparis spinosa also called Flinders rose, native to the Mediterranean. Their use dates back to more than 1200 B.C. Ravioli alla Salsa di Noci $ Fresh filled pasta with spinach and ricotta cheese served in a creamy walnut white wine sauce and marjoram leaves. Marjoram is cultivated for its aromatic leaves, it was known to the Greeks and Romans as a symbol of happiness. Spaghetti Carbonara $ Served with Italian pancetta, egg and cream, flavoured with lemon black pepper. Spaghetti the most famous long shaped pasta born in the South of Italy. Lasagna $ Oven baked layers of lasagne pasta with Bolognese sauce, cheese béchamel sauce Bolognese Sauce made with 100% Australian beef sourced from our selected butcher. Spaghetti Scoglio $ Variety of seafood (mussels, tiger prawns, baby octopus, calamari and scallops) in a tangy Napoletana sauce and dill fronds. The fern like leaves of dill are aromatic and are used to flavor many fish dishes, they are widely used in Europe especially in the coastal regions. All pastas available with: Italian Salad $7.90 Mixed garden leaves, cucumber, red onions, tomatoes in our special dressing.

4 Rice Dishes and Mains Butternut Squash Risotto $ With Tiger Prawns, Parmesan Shavings infused with Orange Zest In Australia Butternut Squash is regarded as part of the pumpkin family and is used interchangeably with other types of pumpkin. Seafood Risotto $ Variety of sea food in a spiced tomato vino bianco sauce, roasted garlic shavings, flat parsley and saffron threads. Saffron has an unusually pungent aroma and intense color, It was first introduced to Italy by a Dominican monk from Inquisition-era Spain. Midnight Blue Risotto $ Broccoli florets and mixed herbs with marinated mushrooms in creamy crystallized garlic, drizzled with black truffle oil. Truffles taste like mushrooms but more fruity and crunchy with an earthy after-taste. During the Renaissance they were honored at the court of Kings. Pork Fillet Parmigiana $ Pan fried breaded pork escalope with grilled eggplant, tomato sauce and melted mozzarella cheese, served with baby vegetables. Escalope a French term meaning a very thin, boneless slice of meat or fish. Parmi-Parma $ Breaded premium chicken breast with roasted red peppers, Parma ham chips, basil pesto and melted mozzarella, served with baby vegetables. Pesto, is a sauce of crushed garlic, basil, and pine nuts blended with olive oil and Parmesan Goat Tenderloins $ Pan braise, with mushrooms Marsala glaze, served with baby vegetables. The tenderloin refers to the muscle along the central spine. This is the tenderest part of the animal, because these muscles are used for posture, rather than locomotion. Tagliata al Pepe Verde $ Slices of beef fillet with green peppercorns in a creamy cognac sauce served with baby vegetables. Tagliata is essentially a nice thick piece of beef fillet that is grilled and then carved. Salmone Puttanesca $ Braised fillet of salmon, chorizo, cherry tomato olives, served with baby vegetables. Chorizo is a term originating in Spain, encompassing several types of pork sausages. Traditionally, is encased in natural casings, a method used since Roman times.

5 PIZZA The word "Pizza" was first documented in 997 AD in Gaeta, Italy, and successively in different parts of Central and south Italy. Margherita $ Tomato sauce and mozzarella cheese. Quattro Stagioni $ Tomato sauce, mozzarella cheese, ham, mushrooms and red capsicum. Pepperoni $ Tomato sauce, mozzarella cheese and pepperoni salami. Boscaiola $18.90 Tomato sauce, mozzarella cheese, Sardinian sausages and garlic mushrooms. Campagnola $17.90 Tomato sauce, mozzarella cheese, ham, onions, sweet corn and pineapple cuts. Fornaio $ Tomato sauce, mozzarella cheese, topped with basil, cherry tomatoes and parmesan Electra $ Tomato sauce, mozzarella cheese, ham and pineapple cuts. Del Mar $22.50 Tomato sauce, selection of sea food fresh chilli, garlic and mozzarella cheese. Pizza Diavola $ Tomato sauce, mozzarella cheese, pepperoni, and jalapeño peppers. Montagna $ Tomato sauce, mozzarella cheese, ham, pepperoni, and premium chicken tenderloins Parma $ Tomato sauce, mozzarella cheese, Parma ham, parmesan cheese and rocket leaves. Midnight Blue Faraona $ Tomato sauce, blue cheese, chorizo, red onions cherry tomatoes and mozzarella. All our Pizzas are medium sized Children under 10 are welcome to choose any item from the menu At half price, child portion.

6 Desserts Traditional Tiramisu $ 9.00 Served with vanilla ice cream. Pera Vino Rosso $ 9.00 Spiced poached packham pear with ginger bread crumbs and cinnamon ice-cream. Crème Brulée $ 9.00 Midnight Blue style, cognac flambé with hazelnuts praline Selection of Ice-Cream X3 $ 9.00 Ask our staff for the lovely ice-cream flavours. Cake of the Day $ 9.00 Please ask our friendly staff. Coffee & Tea Americano $ shot of coffee topped with hot water. Espresso $ shot of coffee with no extra water. Cappuccino $ shot of coffee topped with hot milk & foam. Latte $ shot of coffee in a mug of hot milk. Irish Coffee $ shot of coffee with 1 shot of Irish whiskey & whipped cream. English Breakfast Tea $ 4.00 Hot Chocolate $ 4.00 Scoop of chocolate powder in hot milk.