Il Cortile Ristorante
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Refined Italian Dining in a Lively Bistro Setting
valutazione
Recensioni
fotografia
menù
with fresh vegetables marinati in a spicy vinaigrette
seared scallops with fontina fonduta and white truffle oil
beef tenderloin with parmesan fonduta and shave black truffles
Roasted quail with a grape demi- glace
Poached egg over white polenta and parmesan fonduta with shaved black truffles
caramelized fennel, basil and crispy pancetta in a balsamic reduction
mixed greens, shaved pecorino romano with rose vinegar and extra virgin olive oil
Homemade pappardelle with wild boar ragu
homemade fettucine with pork sausage, fennel, fresh tomato, herbs and white wine
bucatini with fresh heirloom tomato, herbs prawn
sweet corn agnolotti in a light truffle infused butter sauce and pecorino romano
squid ink pasta with dungeness crab, Mighty Cap blue oyster mushrooms on a fontina fondut
Risotto of the day
Filet mignon with a green peppercorn sauce
Rack of lamb grilled in a lamb demi glace
Veal Chop with porcini mushroom sauce
Grilled 12 oz rib eye finished with extra virgin olive oil
Grilled salmon with fresh olive oil, lemon and herbs
Grilled filet of branzino over potato leek puree and market veggies
with fresh vegetables marinati in a spicy vinaigrette
seared scallops with fontina fonduta and white truffle oil
beef tenderloin with parmesan fonduta and shave black truffles
Roasted quail with a grape demi- glace
Poached egg over white polenta and parmesan fonduta with shaved black truffles
caramelized fennel, basil and crispy pancetta in a balsamic reduction
fresh heirloom tomatoes with bufala mozzarella, pesto, fresh basil and balsamic vinaigrette
mixed greens, shaved pecorino romano with rose vinegar and extra virgin olive oil
Homemade pappardelle with wild boar ragu
homemade fettucine with pork sausage, fennel, fresh tomato, herbs and white wine
bucatini with fresh heirloom tomato, herbs prawn
sweet corn agnolotti in a light truffle infused butter sauce and pecorino romano
spaghetti with fava beans, guanciale, Might Cap Mushrooms in a light butter sauce
squid ink pasta with dungeness crab, Mighty Cap blue oyster mushrooms on a fontina fondut
Risotto of the day
Filet mignon with a green peppercorn sauce
Rack of lamb grilled in a lamb demi glace
Veal Chop with porcini mushroom sauce
Grilled 12 oz rib eye finished with Santino extra virgin olive oil
Grilled filet of branzino over potato leek puree and market veggies
Grilled salmon with fresh olive oil, lemon and herbs
with fresh vegetables marinati in a spicy vinaigrette
seared scallops with fontina fonduta and white truffle oil
Poached egg over white polenta and parmesan fonduta with shaved black truffles
beef tenderloin with parmesan fonduta and shave black truffles
lamb carpaccio with a truffle infused citrus vinaigrette shaved pecorino romano and fresh market greens
Roasted quail with a grape demi- glace
caramelized fennel, basil and crispy pancetta in a balsamic reduction
fresh heirloom tomatoes with bufala mozzarella, pesto, fresh basil and balsamic vinaigrette
mixed greens, shaved pecorino romano with rose vinegar and extra virgin olive oil
Homemade pappardelle with wild boar ragu
homemade fettucine with pork sausage, fennel, fresh tomato, herbs and white wine
sweet corn agnolotti in a light truffle infused butter sauce and pecorino romano
bucatini with fresh heirloom tomato, herbs prawn
lobster tagliolini, Mighty Cap Mushrooms, light champagne cream sauce
spaghetti with shrimp, clams, garlic, pepperoncini and olive oil topped with bottarga
spinach and ricotta gnocchi with gorgonzola dolce and Mighty Cap mushrooms
Risotto of the day
Filet mignon with a green peppercorn sauce
Rack of lamb grilled in a lamb demi glace
Veal Chop with porcini mushroom sauce
Grilled 12 oz rib eye finished with Santino extra virgin olive oil
Grilled filet of branzino over potato leek puree and market veggies
Grilled salmon with fresh olive oil, lemon and herbs
