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Mose’s MENU’ |
Price Euro |
| Service, including bread |
1,50 |
| Hors d’oeuvre buffer, according to quantity |
10,00 |
| FIRST COURSE | |
| Risotto with Trevisana red salad, prawn tails flavoured with rosemary |
10.00 |
| Risotto with cuttlefish ink |
8.00 |
| Risotto with sea food and tomato sauce |
8.00 |
| Spaghetti Mosè style - garlic, anchovies, tomato sauce and black olive pâté |
8.00 |
| Troffie (fresh pasta) with pesto, boiled potatoes and French beans |
8.00 |
| Black Tagliatelle with mussel and tomato sauce |
8.00 |
| Seafood Ravioli with angler-fish sauce |
9.00 |
| Fish soup "Ciuppin" Ligurian style (to be ordered 1 day in advance) |
16.00 |
| SECOND FISH COURSE | |
| Mixed fried seafood platter |
15.00 |
| Sliced fried squid * |
10.00 |
| Fried "Spuncia Currente" (very small squid, octopus and baby octopus) |
18.00 |
| Steamed baby octopus with fresh tomato sauce |
10.00 |
| Small baby octopus "Green Style" – onions, white wine and parsley |
10.00 |
| Small baby octopus "Inferno" hell style, long time cook with fresh tomato, garlic, onions, rosemary and chilli |
10.00 |
| Grilled Sea Bass fillet, served with cherry tomatoes, boiled potatoes and garlic flavoured extra virgin olive oil |
13.00 |
| Sea bass fillet cooked with garlic and rosemary and served with boiled potatoes |
15.00 |
| Gilthead or sea bass, wrapped in vine leaf and grilled, served with boiled potatoes |
4.00 per hg. |
| Shrimps * |
15.00 |
| Prawns * |
16.00 |
| Depending on availability at the fish market: | |
| Shrimps – grilled or with Cognac sauce |
daily price |
| Prawns |
daily price |
|
* deep frozen |
|
| SIDE ORDERS | |
| Boiled vegetables of the season |
3.00 |
| French fries |
3.00 |
| Mixed salad |
5.00 |
| SECOND MEAT COURSE | |
| Veal escalope in lemon sauce, or white wine, or Marsala wine, or stuffed with cooked ham and sage |
10.00 |
| Breaded veal escalope |
10.00 |
| Grilled or pan-fried with butter and sage veal loin chop |
10.00 |
| Veal loin chop Elephant Ear way. Breaded and butter fried with french fries |
12.00 |
| Grilled fillet steak |
14.00 |
| Fillet steak with green pepper sauce |
15.00 |
| Fillet steak with Worcester sauce, Barolo wine and parmesan cheese sauce |
15.00 |
|
All fillet steaks are served together with fresh salad or French fries or boiled vegetables. |
|
| FRUIT | |
| Fruit of the season |
3.00 |
| Pineapple, or if in season, fruit of the forest |
5.00 |
| DESSERT | |
Crema di latte: Vanilla milk pudding with strawberry sauce together with Moscato d’Asti dessert wine |
4.50 6.00 |
Crème brûlé: milk pudding cooked in a bain-marie, covered with caramelised sugar cane together with Moscato d’Asti dessert wine |
5.00 |
Crema Mosé:custard cream, Sassello macaroon, cooked pear and hot chocolateSauce together with Barolo Chinato "Fontanafredda" |
5.00 |
Salame di cioccolato:chocolate and biscuit cake together with Bonmé, absinthe spiced Moscato "Poderi Colla" dessert wine |
4.00 6.00 |
Passeggiata nel bosco:meringue with sliced banana, ice-cream, Sassello Macaroon, cooked pear and hot chocolate sauce together with Porto L.B.V. |
6.50 |
Biscuit:Grand Marnier or nougat ice-cream cake with vanilla sauce and Zabaglione together with dry Vin Santo ’93 "Rocca delle Macie" dessert wine |
6.00 |
Tarte tatin:warm short-crust pastry apple cake with cream together with dessert wine served with Calvados "Morin" on the top of the cake |
5.00 7.50 6.50 |
Cantucci biscuits and dry Vin Santo "Rocca delle Macie" dessert wine |
5.00 |
Lemon sorbet |
3.00 |
Lemon sorbet with vodka |
4.00 |
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All desserts are home made, except ice-cream, sorbet and meringue. All prices in Euros, VAT included. |
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Buon appetito by the Chef Franca, his Husband Mario and heir son Riccardo