Altesi Menu

Fried calamari and zucchini with spicy paprika aioli

Thinly sliced beef with arugula, parmigiano and truffle oil

Sautéed artichoke hearts “Roman Jewish style” with parsley pesto

Thinly sliced lobster with tarragon aioli, white truffle “pearls” and asparagus

Sautéed shrimp with zucchini and eggplant timballo and black olive vinaigrette

Octopus with chickpeas, tomatoes, pickled swiss chard stems and spicy paprika aioli

Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes

Roasted red beets with pistachio goat cheese and orange

Parma “black label” with melon

Endive, pears, gorgonzola cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Baby arugula, radicchio, endive with shaved parmigiano and lemon vinaigrette

Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing

Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Tomato, basil and smoked buffalo mozzarella

Spaghetti with melted cheese and black pepper

Black tagliatelle with shrimp, zucchini and saffron

Scallops and summer truffle puree

Fresh porcini mushroom and melted pecorino toscano

Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce

Braised sausage, broccoli rabe and pecorino romano

Duck ragu and black truffle puree with brussel sprouts

With meatballs tossed in tomato sauce

Veal ragu “Bolognese style”

Risotto of the day

Breaded pounded veal with melted mozzarella and tomato sauce

Free range breaded breast of chicken with arugula and cherry tomatoes

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Grilled halibut with con, eggplant, watercress and capers aioli

Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce

Sautéed Mediterranean sea bass with baby carrots, sweet peppers and paprika aioli