ita di vino e una pedata al medico

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1 Italian cuisine is hearty and unpretentious. That s what you can expect at Rosso. Buon appetito! - Chef Emanuele di Tullio due dita di vino e una pedata al medico ita di vino e una pedata al medico

2 Dear guest, we kindly request you to advise us if you are allergic to any of the menu items and we will be more than willing to adjust our menu in order for you to enjoy an allergy free dining experience with us. buon appetito! buon appetito!

3 ANTIPASTI Traditional first course of every Italian meal ANTIPASTO MISTO ALL ITALIANA CON SALUMI, VERDURE E FORMAGGIO (P) Selection of Italian pork cold cuts, mixed vegetables, Bocconcino cheese, green olives, Charentais melon, figs and frittatina LA BURRATA DI PUGLIA SU MIX DI POMODORI HEIRLOOM E BASILICO (V) Puglia s Burrata cheese served with heirloom tomato and basil FRITTURA DI CALAMARI E GAMBERI CON VERDURINE 75 Calamari, prawns and vegetable Julienne fried to a crisp and served with tartar sauce MELANZANE ALLA PARMIGIANA (V) 65 Eggplant Parmigiana topped with fresh tomato, Parmesan cheese and fresh basil TARTAR DI TONNO CON FINOCCHI LIMONE E CAPPERI 82 Tuna tartar with fennel, lemon zest and capers TARTAR DI SALMONE CON AVOCADO E POMODORI 85 Salmon tartar served with avocado and cherry tomatoes CARPACCIO DI MANZO ALL ALBESE CON SCAGLIE DI TARTUFO NERO E PARMIGGIANO Angus beef carpaccio topped with black truffle and Parmesan cheese TAGLIERE MISTO DI SALUMI E FORMAGGI (P) 85 Selection of Italian pork cold cuts and cheeses

4 SALUMI Prime cold cuts served in 100 gram portions with Italian pickles Revealing the prestigious nature of charcuterie, the Villani estate was established in 1886 and has remained firmly in the hands of the same family throughout its century-long history. Today, the company continues to preserve the age-old art of meat curing. TAGLIERE MISTO DI SALUMI (P) 75 Assortment of pork cold cuts PROSCIUTTO CRUDO SAN DANIELE (P) 65 Air-dried ham from the Friuli region in Northeast Italy characterized by a sweet, delicate flavour VENTRICIANA (P) 65 Typical spicy salami from South-Central Italy flavoured with paprika, chilli pepper and crushed fennel seeds PORCHETTA ARROTOLATA (P) 65 Roast suckling pig seasoned with salt, pepper and rosemary rolled by hand and cured to produce a soft and fragrant taste PROSCIUTTO COTTO (P) 65 Specially cooked ham with herbs and berries according to exclusive recipes appreciated for its sweetness and softness COPPA STAGIONATA (P) 65 Air-dried lean cuts of pork hand-salted, massaged and cured to create a mild flavour with great personality

5 INSALATE Fresh salads inspired by various Italian regions INSALATA ROSSO (V) 60 Fresh greens with fennel, beetroot, orange, walnuts and cherry tomatoes INSALATA CAPRESE DEL GOLFO (V) 65 Slices of Buffalo Mozzarella, tomatoes with fresh basil and balsamic vinaigrette INSALATA MISTA (V) 40 A mix of fresh vegetables and greens ZUPPA Hearty soups from the Italian cookbooks ZUPPA DI PESCE CON CROSTONE DI PANE 55 Seafood soup served with home-made bread croutons ZUPPA DI POMODORO E BASILICO (V) 45 Tomato soup topped with basil MINESTRONE DI VEGETALI CON BORLOTTI (V) 40 Vegetable minestrone with borlotti beans RISOTTI Northern Italian rice dish with luxurious ingredients We use Riso Acquerello - one of Italy s finest rice grain RISO ACQUERELLO AI FUNGHI E TARTUFO NERO (A) (V) 95 Risotto with mixed mushrooms, black truffle and Parmesan cheese RISO ACQUERELLO ALLO SCOGLIO (A) 95 Shellfish risotto with mussels, clams, prawns and calamari

6 PASTA E CLASSICI Classic and innovative pasta dishes PAPPARDELLE AL RAGU DI AGNELLO E FUNGHI FINFERLI (A) 95 Pappardelle with lamb and chanterelle mushroom ragout PACCHERI COZZE E VONGOLE (A) 85 Paccheri served with mussels and clams in tomato sauce BUCATINI ALLA MATRICIANA 85 Bucatini with veal bacon and onion in tomato and basil sauce GNOCCHI SORRENTINA BUFALA E BASILICO (V) 80 Gratin gnocchi served with tomato, buffalo cheese and fresh basil GLUTEN FREE AND WHOLE WHEAT PASTA ARE AVAILABLE ON REQUEST Kindly allow us a minimum of 15 minutes to prepare and serve

7 PASTA E CLASSICI Classic and innovative pasta dishes AGNOLOTTI CON GAMBERI, ASPARAGI E MASCARPONE (A) 95 Agnolotti with prawns, asparagus and mascarpone cheese LASAGNA AL RAGU BOLOGNESE (A) 85 Oven-baked lasagne with classic Bolognese ragout PENNE RIGATE ALL ARRABBIATA (V) 75 Penne dressed in spicy tomato garlic sauce LINGUINE AL PESTO GENOVESE (V) 75 Linguine with basil pesto Genovese style, green beans and potatoes GLUTEN FREE AND WHOLE WHEAT PASTA ARE AVAILABLE ON REQUEST Kindly allow us a minimum of 15 minutes to prepare and serve

8 CARNE Modern Italian main courses with meat or chicken FILETTO DI ANGUS ALLA ROSSINI (A) 220 Angus beef fillet with foie gras, black truffle and sautéed spinach COSTOLETTE DI AGNELLO INSALATA DI FINOCCHI (A) 155 Lamb cutlets served with fennel salad OSSOBUCO DI VITELLO COTTO A BASSA TEMPERATURA CON RISOTTO ALLA MILANESE (A) Slow-cooked veal Ossobuco with saffron risotto and gremolata COTOLETTA ALLA MILANESE CON RUCOLA E POMODORI CONFIT Milanese-style sous-vide veal rack with rocket and home-made confit of tomato POLETTO ALLA DIAVOLA CON PATATE E SALSA AL FUNGHI 125 Spicy roasted half baby chicken with potato and mushroom sauce 180 TAGLIATA DI WAGYU AUSTRALIANO CON RUCOLA E GRANA 225 Grade 5 Australian Wagyu with rocket and grana 195

9 PESCI Contemporary seafood main courses GRIGLIATA MISTA DI PESCE IN SALMORIGLIO 195 Grilled seafood assortment of lobster, king prawns, calamari, queen scallops dressed in Salmoriglio sauce SALMONE ORGANICO IRLANDESE ALLA SICILANA 175 Irish organic salmon fillet served with capers, olives, pine seeds and anchovies BRANZINO SCOTTATO CON PATATE E PORRI 160 Pan-seared sea bass with sage butter, potatoes and baby leeks ORATA ALLA LIGURE 155 Sea bream served with tomatoes, olives and potatoes CONTORNI Side dishes PATATE ARROSTITE AL ROSMARINO (V) 25 Oven-roasted potatoes with rosemary VERDURE GRIGLIATE (V) 25 Grilled vegetables FUNGHI TRIFOLATI (V) 25 Sautéed mushrooms with garlic and parsley PURE DI PATATE (V) 25 Mashed potatoes ASPARRAGI VERDI AL BURRO (V) 30 Green asparagus sautéed with butter SPINACI SALTATI IN PADELLA (V) 25 Sautéed spinach

10 PIZZE Fresh pizzas baked in our wood-fired oven DIAVOLA (P) 115 Fresh tomato sauce base with Mozzarella cheese and spicy Ventriciana pork salami and fresh peppers PROSCIUTTO E BUFALA (P) 105 Raw pork ham, rocket leaves and buffalo mozzarella atop fresh tomato sauce base VALTELLINA 90 Fresh tomato sauce base topped with Mozzarella, beef bresaola, rocket and Parmesan cheese CALZONE (P) 99 Smoked Scamorza cheese cooked with ham and mushrooms on a fresh tomato sauce base

11 PIZZE Fresh pizzas baked in our wood-fired oven FRUTTI DI MARE 90 Mixed seafood on a base of fresh tomato sauce and topped with Mozzarella cheese VEGETARIANA (V) 70 Medley of eggplant, zucchini, peppers, mushrooms, artichokes on fresh tomato sauce base, Mozzarella cheese topping TACCHINO E FUNGHI 80 Slices of turkey, mushrooms and spinach atop fresh tomato sauce base MARGHERITA (V) 65 The classic combination of fresh tomato Sauce, Mozzarella cheese and fresh basil QUATTRO FORMAGGI (V) 85 A decadent mix of Mozzarella, Parmesan, Gorgonzola and Scamorza Cheese

12 DOLCI Traditional Italian desserts with a Dubai touch MANGO PANNACOTTA CON FRUTTO DELLA PASSIONE 40 Mango panna cotta with passion fruit gel, biscotti and caramelized macadamia PROFITTEROLE CON PRALINATO DI NOCCIOLA 40 Hazelnut profiteroles glazed with chocolate Chantilly cream TORTINO DI CIOCCOLATO CON GELATO ALLA VANIGLIA 40 Rich chocolate lava cake with vanilla ice cream FRANGIPANE AI FRUTTI DI BOSCO CON GELATO AL PISTACCHIO Warm mixed berry tart almond cream, pistachio ice cream, red fruit tuille TIRAMISU 40 The infamous Italian classic with mascarpone cream and espresso soaked lady finger biscuits KAHLUA TIRAMISU (A) 48 Kahlua-infused tiramisu with chocolate almond biscuit (A) GELATI E SORBETTI 40 Two scoops of artisanal Italian ice cream and sorbet PIATTO DI FORMAGGI MISTI 65 Platter of Italian cheeses 40 SOME DESSERTS CONTAIN NUTS. PLEASE SPEAK WITH OUR TEAM IF YOU HAVE ALLERGIES.

13 Thank you for dining with us. We hope to see you again. tutto finisce a tarallucci e vino finisce a tarallucci e vino

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