Starters Served Cold

Transcription

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2 Starters Served Cold Antipasto Misto (Italian Cold Cuts and Fine Cheeses - for 2 people) Beef Tartare (GF) Caprese Bufala Campana (GF/Vegetarian) Marinated Octopus Salad (GF/LF) Fresh Gillardeau Oysters (GF/LF/S) - 3 at at at at Tuna Tartare (GF/N) (when in season) Carpaccio di Salmone al Sale (GF/LF/N/S) Served Warm Gozo Peppered Cheese (Vegetarian/N) Brie Cheese in Parma Ham (GF) Pistachio breaded Casutin Cheese (Vegetarian/N) Portobello Mushroom (N) Fish Cakes (N) Cozze (GF/LF) Calamari Fritti (N) Soup Soup of the Day Zuppa di Pesce (GF/LF) Pasta & Risotto Bersaglieri al Pollo e Funghi Strozzapreti ai Bufala e Melenzane (Vegetarian/N) Traditional Ravioli (Vegetarian) Cannelloni (Ricotta and Spinach) (Vegetarain/N) Spaghetti Frutti di Mare (LF) Arborio Risotto ai Funghi e Formaggio Barolo (GF/Vegetarian) Garganelli al Filetto Main Course portions come at an extra charge of 3.95.

3 Main Course Chicken, Duck, Pork, Lamb, Rabbit & Meat Dishes Chicken Walnut Sauce (N) Pollo al Parmigiano (GF) Cheesy Chicken (GF) Classic Duck (GF/N) Rack of Pork Ribs (GF/LF) Lamb Shank (GF) Traditional Gozitan Rabbit (GF/LF) Tagliata di Manzo - Aberdeen Black Angus (GF) Fillet of Beef - Aberdeen Black Angus (GF) Rib Eye Steak - Aberdeen Black Angus (GF) Cuts on the Bone Milk Fed Veal Frenched Rack - Veal on the Bone (GF) Australian Aberdeen Black Angus - Tomahawk (GF) Fish, Seafood, Lobster & Calamari Dishes Grilled Swordfish (GF/LF) Polipo allo Xlendi (GF/LF) King Prawns (GF/LF) Mixed Shell Fish Marinara (GF/LF) (For one person as a main course or to share between two as a starter). House Special Mixed Shell Fish Marinara for 2 persons (GF/LF) pp Salmon Fillet (GF/N) Selection of Fresh Fish - Market Price Lobster (N) /100g Calamari alla Griglia (GF/LF) Boathouse Classic Calamari (GF/LF) Calamari Fritti (N) Trio di Calamari (N) (For one person as a main course or to share between two as a starter). Dishes are described in more detail on the following pages. All main courses on this page are served with potatoes and vegetables of the day.

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5 Dietary Requirement & Allergen Information We are pleased to provide information on the content of some of the most common allergies and intolerances in the dishes offered in this menu so as to ensure that patrons will be guided on which dishes suit their dietary needs. If there are dishes you would like but prefer not to order because the description shows they contain ingredients you may be intolerant or allergic to, it may be possible to exclude or replace them with different but similar tasting foods. Please do not hesitate to ask us if this is possible. Vegan and Vegetarian Selection A section of the menu is devoted to these dishes. In the case of Vegan dishes, they contain no animal foods or substances and in the case of Vegetarian dishes they also exclude fish. Should dishes on other sections of the menu suit patrons who are Vegan or Vegetarians the dishes will be highlighted with the words (Vegan) or (Vegetarian) respectively. Identifying Intolerance and Allergenic Foods The Letters shown against the intolerances listed below are displayed against the dishes on the menu to indicate that the dish contains foods that do not agree with patrons suffering from these allergies or intolerances. Gluten Intolerance - GF These dishes do not contain wheat, barley, rye, oats or substances associated with them. Certain gluten free products are stocked and further information on this is available from a member of our team. Lactose Intolerance - LF These dishes do not contain dairy products. Certain lactose free products are stocked such as soya, cream and milk. Further information on this is available from and member of our team. Nut allergy - N Items that contain nuts will be marked by the letter N. Sensitivity to Spicy Food - S These items contain chilly and/ or other spicy ingredients. Please note that whilst every precaution is taken both in our research on this subject and in our kitchen to prevent cross contamination, such an outcome cannot be guaranteed.

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7 Starters Served Cold Antipasto Misto (for 2 people) A mixture of Italian cold cuts (Parma Ham, Salami Milano, Salami Ungherese, Salami Ventricina) with a variety of local and Italian fine cheeses set on a focaccia Piemontese (Local Pecorino with fennel, Cuise in Foglie Di Castagno, Pecorino Toscano Fresco, Occelli nel Fien, Toma Monte Regale, and 24 months Parmigiano-Reggiano) served with mango chutney, black olives, sun dried tomatoes, gherkins and a mixture of rucola, cherry tomatoes, grapes and an in-house vinaigrette It is highly recommended that this dish is accompanied by a glass of Caravaggio Superior Moscato ( 3.50 per glass). Beef Tartare (GF) Beef fillet cut in small cubes marinated in extra virgin olive oil, served with a gherkins French mustard dressing and finished with caper berries, red pepper corns and red wine salt Caprese Mozzarella di Bufala Campana (GF/Vegetarian) Set on fresh rucola, cherry tomatoes, basil extra virgin olive oil and finished with Flor di Sal Natural. 9.00

8 Starters Served Cold Marinated Octopus Salad (GF/LF) Finely sliced local octopus, marinated in local herb extra virgin olive oil, rucola, cherry tomatoes, black olives and capers Fresh Gillardeau Oysters (GF/LF/S) Served as a portion of oysters set on crushed ice with lemon and Tabasco. 3 at at at at Tuna Tartare (GF/N) (when in season) Finely chopped tuna with spring onions, lemon extra virgin olive oil, sesame seeds and cherry tomatoes Carpaccio di Salmone al Sale (GF/LF/N/S) In-house fresh salmon al sale served slightly spicy with lemon extra virgin olive oil, crushed pistachios and balsamic pearls

9 Starters Served Warm Gozo Peppered Cheese (Vegetarian/N) Deep fried breaded Gozo peppered cheese, served on crispy lettuce and rucola and a mango chutney sauce. (Cheese produced from cow s milk) Brie Cheese in Parma Ham(GF) Baked brie cheese wrapped in Parma Ham and topped with plum sauce. (Soft cheese produced from cow s milk) Pistachio breaded Casutin Cheese (Vegetarian/N) Deep fried Casutin* cheese coated with pistachio crumbs, served on crispy lettuce and cranberry sauce. (*Soft cheese produced from Italian cow s milk) Portobello Mushroom (N) A Portobello mushroom stuffed with shrimps, 24 months Parmigiano-Reggiano shavings, lemon zest crust and a hint of light blue cheese

10 Starters Served Warm Fish Cakes (N) (Pulpetti tal-ħut) Served with crispy lettuce, tartar sauce and a lemon wedge. (Tartar contains lactose) Cozze (GF/LF) Shell-on mussels cooked in white wine, fresh herbs, a touch of garlic and marinara sauce Calamari Fritti (N) A cestello of fried calamari served with lemon, tartar sauce and sweet chilly sauce. (Tartar contains lactose and sweet chilly is slightly spicy) Soups Soup of the Day Kindly ask our waiters for today s choice Zuppa di Pesce (GF/LF) A traditional Gozitan fish soup. (Contains Shellfish) 9.60

11 Starters Pasta Our Homemade Pasta is made from Flour, Water, Bio-Semolina and Bio-Eggs. Our Spaghetti is made in the alla Chitarra style which has a square cross-section. Other options on request: Dry Barilla Spaghetti or Penne. Gluten free Schär Penne or Fusilli, Brown Barilla Penne or Fusilli. Bersaglieri al Pollo e Funghi Fresh bersaglieri with chicken, fresh mushrooms and cream sauce Strozzapreti ai Bufala e Melenzane (Vegetarian/N) Fresh strozzapreti sautéed in an aubergine and basil sauce, finished with mozzarella di bufala Campana, fried aubergines and garnished with almond flakes Traditional Ravioli (Vegetarian) Fresh ravioli stuffed with local goat s cheese and tossed in a homemade tomato, garlic and pepper sauce Cannelloni (Vegetarain/N) Ricotta and spinach cannelloni baked in cream and tomato sauce and topped with a 24 months Parmigiano-Reggiano, Mozzarella and Provolone Mandaro cheese Main Course portions come at an extra charge of If a main course size pasta is taken as a shared starter for two persons, please note that there is an additional fee of 3.95.* *Valid only when both guests order another dish from the meat, game, poultry or fish dishes.

12 Starters Pasta & Risotto Our Homemade Pasta is made from Flour, Water, Bio-Semolina and Bio-Eggs. Our Spaghetti is made in the alla Chitarra style which has a square cross-section. Other options on request: Dry Barilla Spaghetti or Penne. Gluten free Schär Penne or Fusilli, Brown Barilla Penne or Fusilli. Spaghetti Frutti di Mare (LF) Fresh Spaghetti alla Chitarra cooked in a mixture of shell-on mussels, vongole and medium prawns, calamari, white wine and finished with a touch of marinara sauce Arborio Risotto ai Funghi e Formaggio Barolo (GF/Vegetarian) Arborio rice with Barolo cheese stagionato, porcini mushrooms, champignon mushrooms and Portobello mushrooms. (Cheese produced from cow s milk) Garganelli al Filetto Fresh garganelli tossed in chunks of beef fillet, sundried tomatoes, 24 months Parmigiano-Reggiano shavings, white wine, fresh herbs, spices and a touch of cream Main Course portions come at an extra charge of If a main course size pasta is taken as a shared starter for two persons, please note that there is an additional fee of 3.95.* *Valid only when both guests order another dish from the meat, game, poultry or fish dishes.

13 Main Course Chicken, Duck, Pork, Lamb and Rabbit Dishes Chicken Walnut Sauce (N) Grilled chicken breast served with crushed roasted walnuts and a creamy Frangelico Walnut Liquor sauce Pollo al Parmigiano (GF) Grilled chicken breast cooked in an aubergine and basil sauce and topped with 24 month Parmigiano-Reggiano shavings Cheesy Chicken (GF) Grilled chicken breast served in a rich cheese sauce consisting of Local Pecorino with fennel, 24 months Parmigiano-Reggiano and Provolone Mandaro Classic Duck (N) Duck breast in orange and honey sauce served with onion, red cabbage and sultana marmalade, mashed potatoes and garnished with sesame seeds. (If served without mashed potatoes and seasame seeds, it will become a lactose and nut free dish respectively) Rack of Pork Ribs (GF/LF) Charcoal grilled rack of pork ribs served with BBQ sauce. (This item is prepared daily in a small amount of portions due to slow cooking) Lamb Shank (GF) A braised lamb shank set on mashed potatoes and drizzled in its own gravy and mint. (This item is prepared daily in a small amount of portions due to slow cooking). (If served without mashed potatoes and seasame seeds, it will become a lactose and nut free dish respectively) Traditional Gozitan Rabbit (GF/LF) Local rabbit on the bone braised in a traditional Gozitan style. (This dish s availability relies on the supply of local rabbits). (This item is prepared daily in a small amount of portions due to slow cooking)

14 Meat Dishes Please note that our meat cuts are all imported fresh, not frozen and some cuts are aged in-house. Please do not hesitate to ask your waiter to show the choice of meat cut that you have ordered. Tagliata di Manzo (GF) (Aberdeen Black Angus Beef Flap Steak grams) Served with rucola and 24 month Parmigiano-Reggiano shavings. (If served without Parmigiano-Reggiano it will become a Lactose Free dish) Fillet of Beef (GF) (Aberdeen Black Angus Beef Fillet grams) Rib Eye Steak (GF) (Aberdeen Black Angus Beef grams) Cuts on the Bone Milk Fed Veal Frenched Rack - Veal on the Bone (GF) (Average weight 440 grams - Net weight 420 grams) Australian Aberdeen Black Angus - Tomahawk (GF) (Average weight 550 grams - Net weight 460 grams) (Side sauce: mushroom sauce, pepper sauce, cheese and truffle sauce, English mustard, French mustard, Dijon mustard and whole grain mustard). Our chef recommends that when meat cuts are ordered more than medium, it is not guaranteed to be as tender. Chicken, Duck, Pork, Lamb. Rabbit and Meat dishes are served with potatoes and vegetables of the day.

15 Main Course Fish & Seafood Dishes Grilled Swordfish (GF/LF) Grilled swordfish dressed with herb extra virgin olive oil, lemon, and a touch of garlic and served with a tomato, caper and olive sauce Polipo allo Xlendi (GF/LF) Octopus cooked in onions, fresh herbs, wine and a touch of garlic King Prawns (GF/LF) Fresh Mediterranean king prawns cooked in white wine and cognac with a touch of garlic and set on Arborio risotto. (The average portion consists of 5 to 7 king prawns depending on the size which are approximately net weighted between 250 and 280 grams) Mixed Shell Fish Marinara (GF/LF) Shell-on: mussels, vongole, medium prawns and calamari cooked in fresh herbs, white wine, a touch of garlic and finished with a marinara sauce (For one person as a main course or to share between two as a starter). House Special Mixed Shell Fish Marinara for 2 persons (GF/LF) Shell-on: mussels, vongole, medium prawns and calamari cooked in fresh herbs, white wine and a touch of garlic and finished with a marinara sauce per person Fish and Seafood dishes are served with potatoes and vegetables of the day.

16 Main Course Fish & Seafood Dishes Salmon Fillet (GF/N) Baked fillet of salmon set on pea mashed potatoes served with a lemon oil and beetroot pureé and topped with lumpfish caviar. (Served Medium). (If served without pea mashed potatoes, it will become a nut free dish) Selection of Fresh Fish Served whole, if they weigh between 400g to 2.5kg per 100 grams. (Served whole, if they weigh under 400g, side dishes are not included and come at a cost of 6.00). When served as a steak 8.50 per 100 grams. (When served as a steak, if they weigh under 400g, side dishes are not included and come at a cost of 6.00). Any additions to fish dishes: (200g of Grilled Calamari at 6.00, King Prawns at 5.00 each, Medium Prawns at 1.75 each). It is very important that you confirm your dish s final price by weight with your waiter. Fish and Seafood dishes are served with potatoes and vegetables of the day.

17 Main Course Lobster & Calamari Dishes Lobster (N) (Local or Scottish Lobster) Fresh lobster served with garlic butter or thermidor with a crunchy lemon crust. (Average weight 0.6Kg to 1.2Kg) per 100 grams. Please ask your waiter for today s availability and lobster weight. Calamari alla Griglia (GF/LF) Grilled calamari with extra virgin olive oil, lemon, basil and a touch garlic Boathouse Classic Calamari (GF/LF) Calamari grilled in sweet chilly, basil, garlic, onions and wine Calamari Fritti (N) Fried calamari served with lemon, tartar sauce and sweet chilly sauce. (Tartar contains lactose and sweet chilly is slightly spicy) House Special Calamari Trio di Calamari (N/LF) A mixture of three different calamari styles consisting of: Boat House Classic Calamari, Calamari Fritti and Grilled Calamari (For one person as a main course or to share between two as a starter). Lobster and Calamari dishes are served with potatoes and vegetables of the day.

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19 Vegetarian/Vegan Menu Pumpkin and Ginger Soup (Vegan/Vegetarian) 7.90 Caprese Mozzarella di Bufala Campana (GF/Vegetarian) Set on fresh rucola, cherry tomatoes, basil extra virgin olive oil and finished with Flor de Sal Natural Pistachio breaded Casutin Cheese (Vegetarian/N) Deep fried Casutin* cheese coated with pistachio crumbs, served on crispy lettuce and cranberry sauce. (*Soft cheese produced from Italian cow s milk) Gozo Peppered Cheese (Vegetarian/N) Deep fried breaded Gozo peppered cheese, served on crispy lettuce and rucola and a mango chutney sauce. (Cheese produced from cow s milk) Portobello Mushroom (Vegetarian/N) A Portobello mushroom stuffed with vegetables, 24 months Parmigiano-Reggiano shavings and lemon zest crust. (If served without Parmigiano-Reggiano and crust, it will become a Vegan dish and a nut free dish respectively)

20 Vegetarian/Vegan Menu Traditional Ravioli (Vegetarian) Fresh ravioli stuffed with local goat s cheese, tossed in local extra virgin olive oil and finely chopped parsley and served in rich tomato and basil sauce. Starter 9.95 Strozzapreti ai Bufala e Melenzane (Vegetarian/N) Fresh strozzapreti sautéed in an aubergine and basil sauce, finished with mozzarella di bufala Campana, fried aubergines and garnised with almond flakes. Starter 9.95 Sautéed Vegetables (Vegetarian) Sautéed seasonal vegetables served with polenta and topped with feta cheese. (If served without feta cheese, it will become a Vegan dish) Arborio Risotto ai Funghi ed Asparagus (GF/Vegetarian) Arborio rice with porcini mushrooms, champignon mushrooms, Portobello mushrooms and asparagus and topped with cherry tomatoes. (If served without butter, it will become a Vegan dish). Starter 9.95 Cannelloni (Vegetarain/N) Ricotta and spinach cannelloni baked in cream and tomato sauce and topped with a 24 months Parmigiano-Reggiano, Mozzarella and Provolone Mandaro cheese. Starter 9.95 Main Course portions come at an extra charge of If a main course size pasta is taken as a shared starter for two persons, please note that there is an additional fee of 3.95.* *Valid only when both guests order another dish from the meat, game, poultry or fish dishes.

21 Salads This menu is only served during lunchtime (12:00 pm - 5:30 pm). Greek Feta cheese, cherry tomatoes, cucumber, mixed sweet peppers, onions, black olives and tossed in an in-house vinaigrette Gozo Peppered Cheese (Gbejniet tal-bzar) Local Gozo goat s cheese, lettuce, rucola, cherry tomatoes, cucumber, carrots, mixed sweet peppers, onions, black olives and tossed in an in-house vinaigrette Chicken Fresh local seasoned chicken breast (served warm and sliced), lettuce, rucola, cherry tomatoes, cucumber, carrots, mixed sweet peppers, onions and black olives Tuna Tuna, lettuce, rucola, cherry tomatoes, cucumber, carrots, mixed sweet peppers, onions, black olives and tossed in an in-house vinaigrette (Optional: if fresh tuna is available, the price is 16.95) Shrimp Shrimps in marie rose sauce, lettuce, rucola, cherry tomatoes, cucumber, carrots, mixed sweet peppers, onions, black olives and tossed in an in-house vinaigrette Duck Duck marinated in hoison, lettuce, rucola, cherry tomatoes, cucumber, carrots, mixed sweet peppers, onions, black olives and tossed in an in-house vinaigrette