Menu Lund

Menu for printing (pdf): Complete (12 pages / 3 MB)

Antipasti

Insalata Italia 75:-

Salad with tomato, red onion, grana padano, pickled vegetables, croutons and pine-nuts.

Bruschetta al Pomodoro 69:-

Garlic bread with fresh tomatoes, olive oil and basil.

Scamorza con Pancetta ai Ferri 82:-

Roasted Scamorza (smoked italian cheese) with pancetta, balsamic creme and radicchio salad.

Pesce Spada Affumicato 88:-

Thinly sliced, smoked swordfish with limedressing, caperberries and crema di pomodoro.

Antipasto di Salumi Nostrani 86:-

Italian cold-cuts with Caciotta cheese, artichokes, olives and taralli.

Carpaccio di Vitello 84:-

Thinly sliced veal with lemon, sliced parmesan, rucola and olive oil.

Saltata di Gamberoni 98:-

Sautéed shellfish: scampi, clams and vongole with parsley, shallots and white wine. Served with croutons.

Pasta Fresca

Rigatoni, Pollo e Pesto 145:-

Pasta tubes with chicken, pesto, tomato and cream.

Maccheroni Abruzzesi alla Chitarra 145:-

Square egg spaghetti with a lamb, red wine, artichoke, tomato and peperoncino sauce.

Rigatoni alla Norcina 142:-

Pasta tubes with tomato, truffle, fresh salsiccia sausage, chanterelle and cream.

Strozzapreti al Vitello, Funghi e Pachino 155:-

Pasta with fillet of veal, mushrooms, tomato-cream sauce and cherry tomatoes.

Agnolotti "Mare e Monti" 152:-

Ricotta-and mushroom filled pasta with a prawn, tomato, wine, wild mushroom and cream sauce.

Triangoli del Pastore 143:-

Pasta filled with buffalo ricotta, served with ligurian pesto, some cream, roasted pepper and walnuts.

Fettuccine Tartufate con Filetto 149:-

Pasta with herb spiced pork fillet, roasted pepper, cream, truffle and olives.

Tagliatelle con Fonduta di Taleggio, Pomodori Secchi e Broccoli 142:-

Ribbon noodles with a sauce of taleggio, sun-dried tomatoes, courgettes and broccoli.

Linguine ai Frutti di Mare 147:-

Thin ribbon noodles with prawns, white wine, parsley, tomato and shellfish.

Secondi

Pesce del Giorno 205:-

Today´s fish, please ask.

Anatra all’Arancia con Confitura di Tropea 210:-

Fried duck’s breast with orange fond, red onions compote and parmesan polenta.

Costata di Vitello 230:-

Grilled veal entrecôte with truffle spread, roasted vegetables and a potato terrine with thyme and sundried tomatoes.

Agnello al Forno con Gremolata 220:-

Herb and honey baked lamb with parsley-lemon gremolata and butter-fried artichokes. Served with a leek and potato gratin.

Tagliata di Manzo 240:-

Grilled tender beefsteak with rocket salad, roasted pepper, borettane sauce and pecorino baked potato.

Cervo alla Montanara 250:-

Pancetta wrapped fillet of deer with parsley root, boletus mushrooms and truffle baked potato.

Desserts

Formaggi 66:-

Two sorts of cheese with fig-mustard marmalade, crostini and walnuts.

Tiramisú 69:-

Typical Italian dessert with coffee, liqueur, mascarpone and savoiardi bisquits.

Torta di Limone e Cioccolato Bianco 65:-

Italian lemon cake with white chocolate and limoncello cream.

Gelato all’Italiana 58:-

Italian ice-cream.

Tartufo Italia 18:-/piece

Home-made chocolate truffle.

Affogato al Caffé 65:-

Italian hazelnut ice-cream soaked in espresso and almond liqueur.

Bavarese ai Lamponi 67:-

Bavaroise of mascarpone and raspberries

updated in October 2011