ANTIPASTI. Vitello tonnato alla Quattro Passi Veal tonne Quattro Passi style (G) Signature

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1 W elcome to Quattro Passi Dubai, a place to experience the unique flavours of the Amalfi Coast and recipes passed down from generation to generation. Founder Antonio Mellino s mamma taught him some of his most simple yet celebrated dishes while his At Qu attro Passi, the kitchen is a fam ily passion. Mellino and the incred ibly talented chef Giuseppe Pez zella, have cre ated a menu tha t celebrates both of their fam ily s dishes to bri ng you an Am alfi ins pired menu tha t is ful l of our signature flavour s. This menu is unique to the Am alfi Coa st. E ver y morning, Mellino still goes to the ma rket to col lect the freshest ing red ients, and in Dubai we pla ce sim ila r imp ortance on tas te by using ing red ients flown in fresh from the Mediterrane an. Buon app etito! father, a fisherman, showed him the importance of fresh and seasonal food. Their influence, along with many hours in the kitchen, have been key to the success of Quattro Passi, a holder of two Michelin stars, and a favourite among neighbours and celebrities.

2 ANTIPASTI Polpo arrostito con gazpacho di pomodoro, patata marinata spuma di sedano e cetriolo confit Roasted octopus, tomato gazpacho, marinated potatoes, green celery foam, cucumber confit (G) 85 Vitello tonnato alla Quattro Passi Veal tonne Quattro Passi style (G) 90 Tagliatella di calamari frutto della passione, bottarga di muggine, croccante di patate viola This freshly-prepared antipasti takes pride of place on Quattro Passi s menu throughout the year due to its popularity. The lightly prepared tagliatella of squid is accompanied by mullet bottarga, passion fruit and crunchy violet potatoes, making this dish a classic in Dubai too. 115 Carpaccio di manzo, parmigiano reggiano, tartufo estivo, rucola, maionese alla nocciola Beef carpaccio, black truffle, Parmigiano Reggiano, rocket, hazelnut mayonnaise (D)(N) 90 Filetto di Triglia in salsa pizzaiola con capperi, olive, pane fritto e pomodorini datterino Red mullet fillet, pizzaiola sauce, capers, black olives, Datterino tomatoes, croutons (G) Gambero in crosta di panko scarola sauté, pure di patate e riduzione di gamberi Breaded red prawns, sautéed escarole, mashed potato, shellfish bisque (D)(G)(S) Tartare di tonno, avocado, salsa al mango, ricotta di bufala Tuna tartare, avocado, mango sauce, buffalo ricotta (D) Burrata, rucola, pomodoro di Sorrento Burrata, wild rocket, Sorrento tomatoes (D)(V) Fiore di zucchini fritti, con fonduta di caciocavallo e pomodorini vesuviani Fried zucchini flower, Caciocavallo fondue, Vesuvius cherry tomatoes (D)(G)(V) 75 INSALATE Insalata Quattro Passi con avocado, pomodorini e scaglie di Parmigiano Reggiano 36 mesi Avocado, cherry tomatoes, 36-month old Parmigiano Reggiano shavings (D)(V) Insalata con pomodori di Sorrento, cipolle di Tropea, tonno e pane croccante Salad with Sorrento tomatoes Tropea onions, tuna, croutons (D)(G)(V) Insalata verde con rucola, salsa yogurt, Grana Padano e mandorla salata Rocket, Grana Padano, salted almonds, yoghurt dressing (D)(N)(V) Parmigiana di zucchine con fonduta di provolone del Monaco Zucchini parmigiana, Provolone del Monaco fondue (D)(G)(V) 80

3 PRIMI PIATTI Linguine alla Nerano Serve up memories of Sorrento s stunning scenery with this signature recipe from Quattro Passi. Named after the beach town in which it originated, this classic linguine dish allows the fresh zucchini flowers and 30-month old Parmigiano Reggiano to star. (D)(G)(V) Risotto gamberi rossi e agrumi Risotto, red prawns, lemon zest (D)(S) Tagliolini alla bolognese Tagliolini, Bolognese sauce (D)(G) Ravioli Fumé, pomodoro Pachino e burrata liquida Created by Chef Giuseppe for his nonna, this Capri-inspired smoked buffalo mozzarella ravioli is topped with fresh Mediterranean tomatoes and burrata cream (D)(G)(V) Fettuccine di grano arso, aglio, olio, peperocino bottarga di muggine e vongole Burned flour fettuccine, garlic, olive oil, chilli, mullet bottarga, clams (D)(G) 100 Spaghetti di Gragnano, granchio reale e limone Gragnano spaghetti pasta, king crab, lemon (D)(G)(S) Gnocco ai tre pomodori con ricotta di bufala e basilico Gnocchi, three types of tomato sauce, buffalo ricotta, basil (D)(G)(V) Paccheri Faella di Gragnano con dentice rosso cotto nel suo ragu A beautifully prepared Neapolitan red snapper dish with Paccheri Faella of Gragnano cooked in our specially prepared snapper broth that will transport you straight to the Amalfi Coast (G)(D) Spaghettone cacio e pepe Spaghettone, cacio di Roma, black pepper (G)(D)(V) SECONDI PESCE Branzino, scarola liquida, capperi, olive Seared sea bass, escarole sauce, capers, olives 1 Salmone scottato e glassato con teriyaki, purea di fagiolini Patate sauté, cipolla in agrodolce e insalata di finocchi Teriyaki Scottish salmon, sautéed potatoes, sweet and sour red onions, green beans, cream, fennel salad (N)(G) 135 Orata all acqua pazza con capperi, olive nere, patate, pomodorini e fumetto di pesce Seabream Acqua Pazza style, capers, black olives, potatoes, cherry tomatoes 140 Tempura di pesce e crostacei con verdure e salsa al limone Fish and seafood tempura, zucchini, carrots, peppers, lemon sauce (G)(S) 145 Astice alla griglia con salsa Mediterranea Grilled lobster, Mediterranean sauce (S)(D) 310

4 SECONDI CARNE Anatra cotta a bassa temperatura con pera marinata ai frutti rossi, purea di zucca e fegato grasso Slow cooked duck breast, blueberry marinated pear, pumpkin purée, pan seared foie gras (D) 165 Galletto scottato, ripeno di broccoli e mozzarella affumicata, Con purea di topinambur, curcuma e peperoni arrosto Roasted corn-fed chicken stuffed with broccoli and mozzarella, topinambur purée, turmeric, roasted peppers (D) 140 Carrè di agnello scottato con purea di patata dolce cotta a sale, zucchine piccole soute, pistacchio e liquirizia Created by Chef Giuseppe, this classic roast lamb chop dish is accompanied by sautéed baby zucchini with pistachio, sweet potato puree, liquorice scented jus (D)(N) 190 Guancia di manzo cotta a bassa temperature per 13 ore, crema di peperoni arrostiti, peperoncini Napoletani e broccoli 13-hour slow cooked beef cheek, bell pepper purée, Neapolitan peppers, broccoli, veal jus (D) 1 Filletto di manzo alla Rossini, patate grigliate, fegato scottato, spinachi al burro e salsa ai funghi Rossini-style beef tenderloin, grilled potatoes, pan seared foie gras, buttered spinach, mushroom sauce (D) 210 CONTORNI A SCELTA Patate arrosto Roasted potatoes Patatine Fritte French fries Funghi Sautéed mushrooms Spinaci Sautéed spinach Fagiolini Sautéed green beans Verdure grigliate Grilled vegetables 30 each

5 DOLCI Millefoglie, crema di mango, frutto della passione fresco, gel ai frutti di bosco, sorbetto al mango Mille-feuille, mango cream, passion fruit, creamy wild berries, mango sorbet (D)(G) Pastiera napoletana, grano cotto, ricotta, crema pasticcera This classic Neapolitan dessert is typically prepared for Easter in Italy but is now enjoyed throughout the year. Tradition calls for this cooked corn, ricotta and custard cream cake to be prepared a day in advance and stored in a cotton cloth overnight, and that is exactly what Chef Giuseppe s mama taught him (D)(G) Mousse al mandarino, sorbetto all arancia Mandarin mousse, orange sorbet (D) Crostatina al cioccolato e cocco, gel al frutto della passione, sorbetto al lampone Chocolate and coconut tart, creamy passion fruit, raspberry sorbet (D)(N)(G) Pannacotta, vaniglia, frutti rossi e sorbetto alla fragola Vanilla pannacotta, fresh fruit, strawberry sorbet (D) Trio di cioccolato 33% white chocolate, 46% milk chocolate, 78% dark chocolate, cacao sponge, passion fruit, caramel sauce (D)(G)(N) Trio di cioccolato 33% white chocolate, 46% milk chocolate, 78% dark chocolate, cacao sponge, passion fruit, caramel sauce (D)(G)(N) Baba Napoletano crema pasticcera, frutta fresca This traditional Neapolitan desert is a firm favourite at large family gatherings across South Italy, especially at Chef Antonino s. Passed down from Chef Giuseppe s nonna, our recipe for this syrup cake is filled with custard cream and served with fresh fruit. Those looking for a very classic taste, can enhance the baba flavour a little more with the addition of a 30ml shot of rum. (D)(G) Enhance the baba flavour with 30ml of Rum: Appleton VX 38 (A) Havana Club 3 Años 48 (A) Ron Zacapa Solera 23 Years 109 (A) Selezione di sorbetti e gelati Sorbet and ice cream selection (D) 15 per scoop Selezione di formaggi italiani Italian cheese selection (D)(N)