Sample Menu Roberto Comi
Starters / Entree’ / Primo
Prawns sautéed with white wine, fresh tomato and thyme served on a bed of puree of chickpea confit garlic.
Melanzane (eggplant) sliced and char grilled layer with goat’s cheese and Parma ham, served with basil sauce.
Tartare of Tuna topped with avocado and croutons, served on a bed of chilled crème of fennel.
Scampi tails and Artichoke hearts steamed and served on a marjoram aioli’.
Polenta stack layered with gorgonzola (sweet) mousse served on asparagus and truffle sauce.
Tortellini filled with duck and tossed in an orange sauce.
Open lobster ravioli saffron fresh tomato fillets.
Wild forest mushroom risotto
Carpaccio fillet of beef topped with rocket and poached pear salad, shaved parmesan cheese dressed with white truffle oil
Warm Octopus, olive and potato salad, drizzle with a basil and lemon oil.
Poached baby calamari stuffed with vegetable caponatina, served on warm tomato and basil sauce.
Chicken liver and Port pate served on fennel bread toasted accompanied with Parma ham.
Soup of mussels and clams parsley chilli and garlic served char grilled bread
Salad of figs Parma ham buffalo mozzarella dressed with vincotto
Duck terrine, citrus salad balsamic onions reduction
Selection of nori rolls and sushi
Chicken and cucumber Thai salad
Tortino crispy potato topped with Smoked salmon and crème of radish
Mains / Secondo
Marinated Swordfish steak with Italian herbs and lime, grilled, served on a bed of caponatina, with green olives and herb vinaigrette.
Saltimbocca finely sliced milk Veal wrapped in prosciutto and sage, and sautéed in white wine and truffle, served with leeks and potato cake
Rack of lamb oven roasted, in an almond herb crust, served with a broad bean mash, Chianti jus and onion jam.
Confit of Duck with a sauce of cherries and merlot, served with a polenta, chive and Rockford cake.
Fresh scampi tails served on a bed of black olive, potato gnocchi in a fresh tomato and basil sauce.
Pan seared fillet of beef, sliced, served with crispy potato chips and rosemary cannellini beans with a Brunello sauce.
Rabbit and truffle and speck roulade, served with calvados apple, rosemary nouvel potatoes.
Rombo (fish) poach with white wine and thyme served with green olives and artichokes hearts and mirepoix potatoes.
Squid Ink cannelloni filled with fresh handpicked crab meat and broccoli, drizzled with a crab bisque and extra virgin olive oil.
Salmon teriyaki steak, pan fried sealed scallops in white wine, served on poached fennel, dressed with caper vinaigrette.
Vegetable and seafood tempura served with traditional Japanese dipping sauce.
Linguine tossed with lobster medallions, fresh herbs and tomato and baked in a bread crust.
Milk Veal scaloppine sautéed with Marsala and leeks, served on bed of traditional Milanese style saffron risotto.
Involtini of sole and king prawns wrapped in finely slice eggplant and oven baked, served with fresh tomato rocket and black olive salad, with a dill vinaigrette.
Fillet of pork wrapped in pancetta, seared and baked, and served with a beer and prune sauce, accompanied with caramelized pickled balsamic onions.
Dolce / Sweets
Baked ricotta cake
Semi Freddo served with hot coffee
Zabaione terrine with dry marsala and wild forest mixed berries
Banana soufflé crespelle with vanilla bean gelato, served with balsamic vinegar syrup.
Soft lime cake, served with a orange salad, and anise gelatine.
Apple charlotte Milanese style, served with vanilla sauce and cinnamon.
Clafoutis (tart) of mango and passion fruit with yogurt gelato.
Chocolate and caramelized peach crostata served e dollop of lime mascarpone.
Assortment of homemade gelati.
Champagne ham parsley butter
Smoked salmon caper butter
Chicken liver & port wine pate
Oven roasted potato crème fresh and salmon roe
Foccacia cheese and prosciutto
Oysters and lemon
Crumbed asparagus and aioli
Caramelized onion tarts and crème fresh
Sweet corn fritters with crab meat crème fresh
Crepe rings crab meat
Selection of tapas /Antipasti
Canapé’s are endless and many will be finished off with glaze aspect served on different toasts and crackers.
Mix light meals
And much more
Tuna or Chicken salads
Watermelon, feta cheese and olive salad
Fruit Pastry (homemade)
Cured meats and cheese
All types of egg dishes (sides of bacon meats tomato etc)
Fusion food styles