Stefano’s Ristorante Experience The ultimate Italian gourmet tasting menu

4 Course Menu Antipasto / Primo / Secondo / Dolce Please Pick One Dish for Each Course STUZZICHINI Stefano’s surprise ANTIPASTI Pick one Pumpkin Vellutata Smooth & Silky Delica Pumpkin Soup Cooked With Sage & Bay Leaves, Served as we do in Mantova, with Amaretto Cookies Crumbs, few drops of Balsamic, Crispy Pancetta & Sage Leaves Brodo di Pollo Rich & Tasty Chicken Broth cooked fuor Hours with Rosemary & Thyme, Served with Mini Chicken Polpette, and Vegetables Confetti Pere, Pecorino & Tartufo Chicory Leaves Tossed with Fresh Pear & Mustard Vinaigrette, Truffle & Pecorino Fondue, Pickled Soft Boiled Quail Eggs, And Salt Baked Beetroots Carciofio alla Romana Thin Sliced of Braised Mammola Artichokes with Mint & Black Peppers, Roasted Broccoli Cream, Rucola Leaves with Raw Artichokes & Parmesan Flakes Burrata all’arrabbiata Freshly London Made Creamy Burrata served with Warm Chopped Tomatoes with “Aglio-Olio-Peperoncino” Dressing, Capers & Anchovies, and Roasted Bell Peppers Polpo & Ceci Steamed & Roasted Octopus Marinated with Basil & Black Pepper, with Warm Chickpeas Cream, Rosemary, and Sautéed Bell Peppers Rings Gamberi Costa Azzurra Confit Prawns Marinara Style with Basil Pesto, served with Semi Dried Cherry Tomatoes, Celery & Baby Potatoes tossed with Mustard Dressing, and Toasted Rice Crackers Anatra alla Carbonara Smoked Duck Breast Carpaccio, Potato Spaghetti, Egg & Parmesan Cream, Black Pepper, Crispy Duck Skin Lardons, Soft Boiled Quail Egg PRIMI Pick one Potato Ravioli My signature Potato Dough Filled Ravioli Mashed Cod Filling, Basil Pesto Sauce, and Semi Dried Cherry Tomatoes Agnolotti Verdi Spinach & Eggs Home-Made Ravioli Filled with Gorgonzola & Smoked Scamorza, Butter & Sage Sauce, Grated Parmesan & Crushed Pistachios Tortelli alla Vaccinara Fresh Home-Made Egg Pasta Filled with Pulled Oxtail Stewed with Celery and Tomato, Served with The Braising Sauce, Crispy Celery Leaves, and Pecorino Cheese Risotto Panzanella Risotto Cooked with Tomato Broth, Thyme & Lemon, dry oregano, capers, and Parmesan Cheese Risotto Nero alla Pescatora Risotto Cooked with Clams Broth and mantecato with Squid ink Ragout, Clams, Mussels & Prawns, Prosecco, Parsley & chilli Tagliolini del Cacciatore Freshly Made Eggs Tagliolini Pasta Cooked in Chicken Broth and Tossed with Parmesan & Truffle Cream, and Porcini Mushrooms SECONDI Pick one Salmone Slow Baked Salmon Pavè Slightly Smoked served with Semi Dried Roasted Tomatoes, Mashed Broccolini, Lemon & Pinot Grigio Sauce, and Saffron, Dill & Extra Virgin Olive Oil Mashed Potatoes Rombo Pan Seared Turbot Fillet in Basil Leaves, Roasted Courgettes with Chilli & Thyme, White Almonds Cream, Extra Virgin Olive Oil & Turbot Sauce, and Flaky Roasted Potatoes with Rosemary & Garlic Spigola all’Acqua Pazza Wild Sea Bass Marinated with Basil & Dill, Pan Roasted and Served with Langoustine Guazzetto with Celery, Capers, Few Cherry Tomatoes, Basil, and Chilli, and Poached Potatoes Pearls Milanese di pollo Rolled, Slow Cooked and Bread Coated Golden Crusted Chicken Breast, Polenta with Braised Mushrooms, Chicken Leg Lollipop with Green Chilli, Chicken Roasting Sauce, and Ancient Mustard Saltimbocca di Maiale Whole Seared Pork Fillet Wrapped with Sage & Pancetta, served with Braised Pork Belly “Porchetta” with Wild Fennel Seeds & Black Pepper, Spinach with Garlic & Black Pepper, Crushed Potatoes with Extra Virgin Olive Oil & Rosemary, and Marsala Wine Sauce I due lati dell’Agnello Slowly Roasted Lamb Carré Marinated with Rosemary, Thyme & Sage, and Braised & Pulled Lamb Shoulder with Jerusalem Artichokes Purée, served with Roasted Cauliflowers Flakes, and Lamb Gravy with Morels La Bistecca di Manzo Giant Beef Rib-Eye Marinated in Rosemary, Fermented Black Pepper & Smoked, Slow Cooked and then Seared at High Temperature, Served Carved for Each Guest with Hasselback Potato, Confit Fennel, Rosemary Gravy Sauce, on The Side Roasted Bone Marrow with Beef Cheeks Ragout DOLCI Pick one Profiterole soufflé Choux Filled with Chocolate Soufflé & Vanilla Ice Cream, Baked at Home and Served Warm, with Pouring Hazelnut & Chocolate Sauce Tiramisù Espresso & Affogato Authentic Mascarpone & Egg Tiramisu Cream, and Soft Lady Fingers Sponge Cookies Soaked In Warm Espresso, and Bitter Cacao Powder Cassata Millefoglie Creamy Ricotta with Honey, Pistachio, Orange and Chocolate Flakes, Layered with Crunchy Cannolo Dough Thins, Crispy Angle Hair Cloud, and Orange Caramel Tortino al Cioccolato Warm Chocolate Fondant with Raspberry Heath Baked at Home and Served Warm with Pouring Vanilla Sauce BISCOTTI Stefano’ Surprise