Ristorante Altesi
Altesi
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Refined Italian Dining in a Welcoming Setting
valutazione
Recensioni
fotografia
menù
Fried calamari and zucchini with spicy paprika aioli
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing
Thinly sliced lobster with asparagus and blood orange aioli
Thinly sliced beef with arugula, parmigiano and truffle oil
Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli
Pan seared scallops with beets, string beans, orange and piquillo vinaigrette
Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction
Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes
Parma, 24 months with melon
Endive, pears, gorgonzola cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Spinach, apple and quinoa with mushroom balsamic
Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano
Veal ragu "Bolognese style"
Tomato, basil and smoked buffalo mozzarella
Black tagliatelle with crab meat, zucchini & saffron
Fresh porcini mushroom and melted pecorino toscano
Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce
Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce
Braised sausage, broccoli rabe and pecorino romano
Duck ragu and black truffle puree with brussel sprouts
Risotto of the day
With meatballs tossed in tomato sauce
Spaghetti with melted cheeses and black pepper
Basil pesto and string beans
Grilled lobster, shrimp, octopus, cuttlefish and scallops
Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce
Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Pounded filet of veal with broccoli rabe and shiitake mushroom sauce
Roasted crispy chicken with string beans potatoes
Fried calamari and zucchini with spicy paprika aioli
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing
Thinly sliced lobster with asparagus and blood orange aioli
Thinly sliced beef with arugula, parmigiano and truffle oil
Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli
Pan seared scallops with beets, string beans, orange and piquillo vinaigrette
Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction
Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes
Parma, 24 months with melon
Endive, pears, gorgonzola cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Spinach, apple and quinoa with mushroom balsamic
Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano
Veal ragu "Bolognese style"
Tomato, basil and smoked buffalo mozzarella
Black tagliatelle with crab meat, zucchini & saffron
Fresh porcini mushroom and melted pecorino toscano
Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce
Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce
Braised sausage, broccoli rabe and pecorino romano
Duck ragu and black truffle puree with brussel sprouts
Risotto of the day
With meatballs tossed in tomato sauce
Spaghetti with melted cheeses and black pepper
Basil pesto and string beans
Grilled lobster, shrimp, octopus, cuttlefish and scallops
Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce
Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Pounded filet of veal with broccoli rabe and shiitake mushroom sauce
Roasted crispy chicken with string beans potatoes
Fried calamari and zucchini with spicy tomato sauce
Big eye tuna tartare with avocado and pickled ginger
Grilled octopus with potatoes, green olives and roasted peppers
Sauteed shrimp scampi with brussel sprouts and sundried tomatoes
Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette
Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Thinly sliced beef with arugula, parmigiano and truffle oil
Thinly sliced veal with tuna sauce and roasted peppers
Parma, 24 months aged with melon
Soup of the day
Endive, pears, gorgonzola cheese and orange
Spinach, apple and quinoa with mushroom balsamic
Roasted red and golden beets with pistachio goat cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing
Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Ancient roman recipe made with wheat, rice and soy flour; GMO free
Veal ragu "Bolognese style"
Spaghetti with melted cheeses & black pepper
Porcini mushroom and melted pecorino toscano
Eggplant, tomato, basil and smoked buffalo mozzarella
Black tagliatelle with shrimp, calamari, mussels & light tomato sauce
Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce
Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce
Crab meat, zucchini, pink peppercorn tossed in a saffron sauce
Braised sausage, broccoli rabe and pecorino romano
With meatballs tossed in tomato sauce
Veal ragu "Bolognese style"
Risotto of the day
Grilled halibut with artichoke caponata
Atlantic salmon with grilled vegetables and balsamic reduction
Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables
Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Breaded pounded veal with melted mozzarella, tomato sauce and broccoli
Free range breaded breast of chicken with arugula & cherry tomatoes
Roasted crispy organic chicken with string beans potatoes
Fried calamari and zucchini with spicy paprika aioli
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing
Thinly sliced lobster with asparagus and blood orange aioli
Thinly sliced beef with arugula, parmigiano and truffle oil
Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli
Pan seared scallops with beets, string beans, orange and piquillo vinaigrette
Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction
Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes
Parma, 24 months with melon
Endive, pears, gorgonzola cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Spinach, apple and quinoa with mushroom balsamic
Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano
Veal ragu "Bolognese style"
Tomato, basil and smoked buffalo mozzarella
Black tagliatelle with crab meat, zucchini & saffron
Fresh porcini mushroom and melted pecorino toscano
Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce
Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce
Braised sausage, broccoli rabe and pecorino romano
Duck ragu and black truffle puree with brussel sprouts
Risotto of the day
With meatballs tossed in tomato sauce
Spaghetti with melted cheeses and black pepper
Basil pesto and string beans
Grilled lobster, shrimp, octopus, cuttlefish and scallops
Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce
Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Pounded filet of veal with broccoli rabe and shiitake mushroom sauce
Roasted crispy chicken with string beans potatoes
Fried calamari and zucchini with spicy tomato sauce
Big eye tuna tartare with avocado and pickled ginger
Grilled octopus with potatoes, green olives and roasted peppers
Sauteed shrimp scampi with brussel sprouts and sundried tomatoes
Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette
Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Thinly sliced beef with arugula, parmigiano and truffle oil
Thinly sliced veal with tuna sauce and roasted peppers
Parma, 24 months aged with melon
Soup of the day
Endive, pears, gorgonzola cheese and orange
Spinach, apple and quinoa with mushroom balsamic
Roasted red and golden beets with pistachio goat cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Shaved brussel sprouts, red apple, parmigiano, pecans and lemon honey dressing
Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Ancient roman recipe made with wheat, rice and soy flour; GMO free
Veal ragu "Bolognese style"
Spaghetti with melted cheeses black pepper
Porcini mushroom and melted pecorino toscano
Eggplant, tomato, basil and smoked buffalo mozzarella
Black tagliatelle with shrimp, calamari, mussels light tomato sauce
Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce
Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce
Crab meat, zucchini, pink peppercorn tossed in a saffron sauce
Braised sausage, broccoli rabe and pecorino romano
With meatballs tossed in tomato sauce
Veal ragu "Bolognese style"
Risotto of the day
Grilled halibut with artichoke caponata
Atlantic salmon with grilled vegetables and balsamic reduction
Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables
Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Breaded pounded veal with melted mozzarella, tomato sauce and broccoli
Free range breaded breast of chicken with arugula cherry tomatoes
Roasted crispy organic chicken with string beans potatoes
Fried calamari and zucchini with spicy paprika aioli
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing
Thinly sliced lobster with asparagus and blood orange aioli
Thinly sliced beef with arugula, parmigiano and truffle oil
Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli
Pan seared scallops with beets, string beans, orange and piquillo vinaigrette
Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction
Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes
Parma, 24 months with melon
Endive, pears, gorgonzola cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Spinach, apple and quinoa with mushroom balsamic
Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano
Veal ragu "Bolognese style"
Tomato, basil and smoked buffalo mozzarella
Black tagliatelle with crab meat, zucchini & saffron
Fresh porcini mushroom and melted pecorino toscano
Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce
Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce
Braised sausage, broccoli rabe and pecorino romano
Duck ragu and black truffle puree with brussel sprouts
Risotto of the day
With meatballs tossed in tomato sauce
Spaghetti with melted cheeses and black pepper
Basil pesto and string beans
Grilled lobster, shrimp, octopus, cuttlefish and scallops
Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce
Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Pounded filet of veal with broccoli rabe and shiitake mushroom sauce
Roasted crispy chicken with string beans potatoes
Fried calamari and zucchini with spicy tomato sauce
Big eye tuna tartare with avocado and pickled ginger
Grilled octopus with potatoes, green olives and roasted peppers
Sauteed shrimp scampi with brussel sprouts and sundried tomatoes
Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette
Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction
Sautéed artichokes hearts "Roman Jewish style" with parsley pesto
Thinly sliced beef with arugula, parmigiano and truffle oil
Thinly sliced veal with tuna sauce and roasted peppers
Parma, 24 months aged with melon
Soup of the day
Endive, pears, gorgonzola cheese and orange
Spinach, apple and quinoa with mushroom balsamic
Roasted red and golden beets with pistachio goat cheese and orange
Organic shaved artichoke hearts with avocado and shaved parmigiano
Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing
Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette
Organic romaine Caesar salad with crispy croutons and grana padano
Ancient roman recipe made with wheat, rice and soy flour; GMO free
Veal ragu "Bolognese style"
Spaghetti with melted cheeses & black pepper
Porcini mushroom and melted pecorino toscano
Eggplant, tomato, basil and smoked buffalo mozzarella
Black tagliatelle with shrimp, calamari, mussels & light tomato sauce
Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce
Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce
Crab meat, zucchini, pink peppercorn tossed in a saffron sauce
Braised sausage, broccoli rabe and pecorino romano
With meatballs tossed in tomato sauce
Veal ragu "Bolognese style"
Risotto of the day
Grilled halibut with artichoke caponata
Atlantic salmon with grilled vegetables and balsamic reduction
Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables
Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce
Roasted rack of lamb crusted with mustard parsley and sweet potato gratin
Breaded pounded veal with melted mozzarella, tomato sauce and broccoli
Free range breaded breast of chicken with arugula & cherry tomatoes
Roasted crispy organic chicken with string beans potatoes