Orto Trattoria
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Refined Italian Trattoria Dining
valutazione
Recensioni
fotografia
menù
Saffron rice, mozzarella, italian sausage, tomato, cauliflower
Herbed rice, ricotta, pacchino tomatoes, green peas
Meatballs, tomato, cotechino, ricotta
Grilled asparagus salad, Lemon, garlic pangrattato, spiced walnuts, pickled shallot, gorgonzola, arugula
Octopus and potato salad, orange, arugula, puffed couscous
Burrata, salsa verde, pepper ash, turnip, greens, grilled miche
Beef carpaccio, lemon, truffle oil, caper berry, parmesan, red chili, fennel, baby truffled peaches
Yellowfin tuna, coriander crust, shaved fennel salad, grapefruit white balsamic, pickled chile, pistachio
Chef's selection of cheeses and charcuterie
Garlic butter, oregano, roasted tomato, lemon, toasted pistachio
Organic mushrooms, wild herb butter, fried sage
Ricotta gnudi, spinach, parmesan cream
Parsley pesto, garlic, parmesan cream, roasted squash, asparagus, shaved pecorino, garlic chips
Braised lamb neck, pecorino romano, fava beans
Lemon cream sauce, lemon zest, toasted blackpepper, grana padano, sauteed prawns
Veal, sage, black truffle sauce, aromatic mushroom broth, shaved pecorino pepato, brown butter
Romanesco, preserved tomatoes, taggiasche olives, capers, chilli, pecorino romano, pacchino pureé, black olive dust
Braised octopus, n'duja glaze, fregola sarda, salumi, fingerling potato, radicchio
Seared Scallops, squash puree, fried brussel sprout, caper al burro, parsley gremolata
Seared Veal scaloppini, porcini mushroom sauce, charred fennel, lemon
Lamb rack, pistachio crust, leek pureé, fried leek, taggiasca olives, turnip
Grilled top sirloin (8oz), bone marrow jus, seasonal vegetables, black truffle aioli, garlic parsley compound butter
Warm taggiasca and cerignola olives, grilled lemon, calabrian chili
Red pepper soffritto, aged balsamic, fennel oil, micro basil, red pepper ash
Meatballs, tomato ragu, veal cotechino, ricotta, toasted fennel
Trio beet salad, braised, roasted and raw beets, toasted corn flake, gorgonzola, yoghurt, spiced walnuts, pickled yellow raisins, clementine
Sicilian Caesar salad, anchovies, aioli, shaved parmesan, pinenut pangrattato, guanciale, lemon
Chef's selection of cheeses and salumi, red pepper compote, grainy mustard, rabbit terrine, Michael's pickles
Aglio e olio, garlic, chiles, parmigiano, pine nut pangrattato, with a poached egg
Tuna conserva, arugula, hard boiled egg, taggiasca olive and fennel
Organic egg yolk, guanciale, pecorino, black pepper
Organic mushrooms, wild herb butter, bottarga, fried sage
Speck, taleggio béchamel, shallots, sage, walnuts, touch of chili, roasted garlic breadcrumbs
Chef's daily suggestions
Red pepper soffritto, taggiasca olives, pecorino tomato ragu, mint mustard, arugula on a grilled sourdough