ANNABEL II
ANNABEL II SAMPLE MENU


 

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

Tiramisu

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.

Canapé’s

Champagne ham parsley butter

Prawn butter

Lobster mayonnaise

Smoked salmon caper butter

Chicken liver & port wine pate

Mushrooms

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

Tapenade (olive)

Bocconcini Tomato

Napoli Pizzettine

Sweet corn fritters with crab meat  crème fresh

Cavier

Smoked salmon

Nori Rolls

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

Caprese salad

Curries

Stry fries

Sandwiches

Caesar salad

Pizza Calzone

Sliced meats

Cheese plates

Foccacia’s

Tuna or Chicken salads

Soups

BLT’s

Steak sandwich

Watermelon,  feta cheese and olive salad

Breakfast

Cereals

Fruit Pastry (homemade)

Fruit platters

Cured meats and cheese

All types of egg dishes (sides of bacon meats tomato etc)

Pancakes

Other

Cakes

Pastries

Breads

Fusion food styles

Handmade pasta