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Vintage Jazz
Vintage Jazz Food & Wine
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
อาหารอิตาเลียนที่ได้รับแรงบันดาลใจจากแจ๊ส
คะแนน
รีวิว
รูปภาพ
เมนู
Ground beef meatball, parmesan with tomato sauce
Pecorino meatball, eggs and bread with tomato sauce
Typical Spanish Mediterranean cream based on garlic, oil and lemon with croutons and olives
Marinated anchovies served with curls of butter and toasted bread
Trio of homemade mini burger sandwiches: pulled pork, slow cooked chicken flavored with tequila and Grilled ground beef, bacon with melted cheddar
Corn tortillas with cheddar, paprika-flavored grilled chicken and guacamole
Prosciutto crudo “Parma 24 mesi", Mortadella al tartufo “Villani”, speck al mirtillo, Sbirro, Zola, Salva Cremasco. | "Villani" truffle mortadella, "Parma 24 months" raw ham, blueberry speck, Sbirro cheese, Zola, Salva Cremasco cheese
Bresaola della Valchiavenna fresca con tomino alla griglia con insalatina di cicoria fresca | Fresh bresaola from Valchiavenna with grilled tomino cheese and fresh chicory salad
Ostriche n°3, Bretoni CRYSTAL minimo 2 pezzi | Oysters n°3, CRYSTAL minimum 2 pieces
Vitello cotto a bassa temperatura con velluto di salsa tonnata | Veal cooked at low temperature with tuna sauce velvet
Mozzarella fiordilatte, pomodoro, olio, sale, pepe e origano | Fiordilatte mozzarella, tomato, oil, salt, pepper and oregano
Polpo a lenta cottura servito con tre diversi tipi di patate e prezzemolo | Slow-cooked octopus served with three different types of potatoes and parsley
Cozze fresche cotte in padella con aglio, olio, prezzemolo e crostone di pane | Fresh mussels in a pan with garlic, oil, parsley and crouton
Spaghetti al pomodoro fresco e basilico | Spaghetti with fresh tomato and basil
Linguine con cozze, vongole, gamberi e calamari | Linguine with mussels, clams, prawns and calamari
Tagliolino di pasta fresca fatto in casa con salsa al burro e tartufo fresco stagionale | Homemade tagliolino with butter sauce and fresh seasonal truffle
Il piatto forte di Chef Luca..Mezzamanica con uovo, pecorino e guanciale | Mezzamanica pasta with egg, pecorino, and bacon
Risotto mantecato al parmigiano con filettino di pesce persico e burro e salvia | Creamy parmesan risotto with perch fillet, butter and sage
Cappellacci di pasta fresca ripieni di burrata, parmigiano e scorza di limone, saltati con bisque di gamberi, gambero* crudo fresco e granella di pistacchio | Fresh pasta cappellacci filled with burrata cheese, parmesan and lemon zest with prawn bisque, fresh raw* prawn and chopped pistachios
Maccheroni di pasta fresca fatta in casa con ragù di manzo a lenta cottura | Homemade fresh pasta macaroni with slow cooked beef ragout
Tonno fresco* pinna gialla scottato con crema di carote e zenzero e insalata di cicoria | Seared fresh yellow fin tuna with carrot and ginger cream and chicory salad
Coda di rospo alla griglia con crema di melanzane e pomodorini arrostiti | Grilled monkfish with aubergine cream and roasted cherry tomatoes
Tagliata di black Angus americano con pomodorini freschi e rucola | Sliced black American Angus with fresh cherry tomatoes and rocket
Filetto di black Angus argentino alla griglia con patate al forno. | Grilled Argentinian black Angus fillet and baked potatoes.
Diaframma di manzo americano alla griglia con patate al forno | American beef diaphragm with baked potatoes
“La regina di tutte le bistecche” accompagnata da patate al forno. | “The queen of all steaks” accompanied by baked potatoes | chiedere la disponibilità / ask for availability | da 8,00 all’ hg
“Sotto 4 dita è carpaccio” Filetto, controfiletto, osso a “T” e godimento. Per peso, provenienza e prezzo chiedere allo staff. Accompagnata da patate al forno e verdure grill. | Fillet, sirloin, “T” bone and enjoyment. By weight, origin and price ask the staff. Accompanied with baked potatoes and grilled vegetables. | chiedere la disponibilità / ask for availability | da 9,00 all’ hg
Patty di Angus americano cheddar filante bun home made servito con salsa burger home made cipolla caramellata e cetriolini | homemade American angus cheddar stringy bun patty served with homemade burger sauce, caramelized onion and gherkins
Tartare di manzo Limousine Francese 150 gri, acciughe, olio, sale e pepe, crema di burrata e pistacchi | Beef tartare French Limousine 150 gri, anchovies, oil, salt and pepper, burrata and pistachio cream
artare di salmone norvegese servita con zest al lime e insalata di mango | Norwegian salmon tartare served with lime zest and mango salad
Riso venere, Salmone, edamame, carote, ravanelli, zucchine, cetriolo e avocado
Insalata iceberg, pollo alla griglia, scaglie di grana, bacon tostato, crostini di pane e salsa Caesar
Insalata misticanza, salmone fresco marinato, mele verdi, salsa yogurt e crostini di pane
Insalata misticanza, pomodorini, cetrioli, carote e mozzarella fior di latte
Home made tiramisù
Warm pistachio cake filled with melted white chocolate
Basket of butter shortcrust pastry, with chocolate cream and fresh raspberries
Ricotta and strawberry cheesecake
Creamy with mango, fresh coconut and passion fruit gel
Insalata di pane, pomodoro e cipolla a crudo con fettine di salmone marinato dai nostri cuochi
Risotto carnaroli 24 mesi mantecato con bisque di scampi e pomodoro
Insalata di rucola, paté lesse, cipolla e pomodorini misti olive taggiasche e gamberi
Parmigiana di melanzane classica con pomodoro, mozzarella e parmigiano | Classic eggplant parmigiana with tomato, mozzarella and parmesan
Tagliolino di piata fresca fatta in casa con crema di melanzane, tonno e granella di nocciole | Fresh homemade tagliolino with aubergines cream, tuna and chopped hazelnuts
Sedanini di pasta fresca fatta in casa con pomodoro, melanzane fritte, basilico e pioggia di ricotta salata | Fresh homemade pasta sedanini with tomato, fried eggplant, basil and salted ricotta
Pesce spada alla griglia con caponata classica di verdure e arancia fresca | Grilled swordfish with classic vegetable caponata and fresh orange
Mixed platter of cold cuts (18-month Parma ham, truffle mortadella, rolled bacon with garlic and pepper, Slinzega) and cheeses (Gorgonzola, Toma alla Menabrea and Salva Cremasco) served with acacia honey, pear and onion compote and homemade focaccia
Fois gras de canard served on toasted homemade brioche bread
Sausage ragout served with toasted bread
Stewed borlotti bean soup served with toasted bread
Angus carpaccio served with Cantabrian anchovies, honey mustard and Maldon salt
Slow-cooked veal topside with tuna sauce
Ostriche della Bretagna N3 Oysters from Brittany N3
Caviale Asetra pane tostato e riccioli di brutto Asetra Caviar Toasted Bread and Ugly Curls
Pan bao al nero di seppia con mazzancolle avvolte nel bacon, spicy mayo al miele, tartare di mela verde e misticanza Cuttlefish ink pan bao with bacon-wrapped prawns, spicy honey mayo, green apple tartare and mixed salad
Acciughe del cantabrico servite su pane bianco tostato e riccioli di burro Cantabrian anchovies served on toasted white bread and curls of butter
Pinsa con impasto romano servita con alici del cantabrico e Burrata pugliese Pinsa with Roman dough served with Cantabrian anchovies and Burrata from Puglia
Pinsa con impasto romano servita con passata di pomodoro, basilico e bufala fresca Pinsa with Roman dough served with tomato sauce, basil and fresh buffalo mozzarella
Pinsa con impasto romano servita con stracciatella, rucola e pomodorini Pinsa with Roman dough served with stracciatella, rocket and cherry tomatoes
The most famous salad in the world with grilled chicken breast, iceberg, crispy bacon, parmesan flakes, homemade Caesar dressing and croutons
Salad of cherry tomatoes, avocado, carrots, cucumber, purple cabbage, white cabbage and grilled shrimp served with yogurt sauce
Spaghetti with tomato sauce and basil as per Italian tradition
Homemade ravioli filled with carbonara cream served with crispy bacon and pecorino cheese
Homemade tagliolini with truffle butter cream and fresh truffle according to seasonality
24 month Carnaroli rice with beetroot cream, fresh burrata and lemon zest
Homemade red beetroot gnocchi with crispy leek, gorgonzola cream and crispy speack
Homemade pappardella with prawns, scampi and cherry tomatoes
Linguine with butter cream and anchovies with a sprinkling of lime zest, mullet bottarga and flavoured bread
Filet, Parma ham aged 18 months, mushrooms and mustard enclosed in a puff pastry case and served with a meat base
Angus fillet served with green pepper cream
Grilled Argentine Angus Filet Served with Baked Potatoes
Australian Angus Diaphragm Served with Roasted Potatoes and Peppers
Grilled Irish Black Angus steak accompanied by roasted potatoes and peppers
Rack of lamb served marinated with yogurt and mint served with potatoes
Rack of lamb served marinated with yogurt and mint served with potatoes
Chicken breast bites in curry with ginger basmati rice cake
Beef bites with paprika and onions served on a bed of celeriac puree
Norwegian salmon fillet served with lemon gel and Roman-style artichoke
Shrimp skewer in aromatic herb and citrus breadcrumbs, served with rocket and cherry tomatoes
180g hamburger served with salad, tomato, melted cheddar in our homemade brioche bun
180g hamburger served with gorgonzola, homemade caramelized onion, salad and homemade honey mustard in our homemade brioche bun
French Limousine Tartare served with mustard, anchovy, capers
French Limousine Tartare seasoned with oil, salt and pepper, fresh truffle
The most famous dessert of our country made as the traditional recipe dictates
Soft dark chocolate mousse served in a cup with a sprinkling of white chocolate
Shortcrust pastry tart with lemon cream and fresh berries
Homemade cookie base, homemade cream cheese and dulce de leche and meringues
Ricotta Cheesecake Slice with Mango Puree
Puff pastry filled with apples served with lemon cream
Octopus in pieces with boiled potatoes, parsley and lemon zest
Homemade tagliolini with octopus ragù
Carnaroli rice with octopus, burrata pugliese and asparagus
Octopus tentacle with broad bean puree and sautéed chicory
Mixed platter of cold cuts (18-month Parma ham, truffle mortadella, rolled bacon with garlic and pepper, Slinzega) and cheeses (Gorgonzola, Toma alla Menabrea and Salva Cremasco) served with acacia honey, pear and onion compote and homemade focaccia
Fois gras de canard served on toasted homemade brioche bread
Sausage ragout served with toasted bread
Stewed borlotti bean soup served with toasted bread
Angus carpaccio served with Cantabrian anchovies, honey mustard and Maldon salt
Slow-cooked veal topside with tuna sauce
Ostriche della Bretagna N3 Oysters from Brittany N3
Caviale Asetra pane tostato e riccioli di brutto Asetra Caviar Toasted Bread and Ugly Curls
Pan bao al nero di seppia con mazzancolle avvolte nel bacon, spicy mayo al miele, tartare di mela verde e misticanza Cuttlefish ink pan bao with bacon-wrapped prawns, spicy honey mayo, green apple tartare and mixed salad
Acciughe del cantabrico servite su pane bianco tostato e riccioli di burro Cantabrian anchovies served on toasted white bread and curls of butter
Pinsa con impasto romano servita con alici del cantabrico e Burrata pugliese Pinsa with Roman dough served with Cantabrian anchovies and Burrata from Puglia
Pinsa con impasto romano servita con passata di pomodoro, basilico e bufala fresca Pinsa with Roman dough served with tomato sauce, basil and fresh buffalo mozzarella
Pinsa con impasto romano servita con stracciatella, rucola e pomodorini Pinsa with Roman dough served with stracciatella, rocket and cherry tomatoes
The most famous salad in the world with grilled chicken breast, iceberg, crispy bacon, parmesan flakes, homemade Caesar dressing and croutons
Salad of cherry tomatoes, avocado, carrots, cucumber, purple cabbage, white cabbage and grilled shrimp served with yogurt sauce
Spaghetti with tomato sauce and basil as per Italian tradition
Homemade ravioli filled with carbonara cream served with crispy bacon and pecorino cheese
Homemade tagliolini with truffle butter cream and fresh truffle according to seasonality
24 month Carnaroli rice with beetroot cream, fresh burrata and lemon zest
Homemade red beetroot gnocchi with crispy leek, gorgonzola cream and crispy speack
Homemade pappardella with prawns, scampi and cherry tomatoes
Linguine with butter cream and anchovies with a sprinkling of lime zest, mullet bottarga and flavoured bread
Filet, Parma ham aged 18 months, mushrooms and mustard enclosed in a puff pastry case and served with a meat base
Angus fillet served with green pepper cream
Grilled Argentine Angus Filet Served with Baked Potatoes
Australian Angus Diaphragm Served with Roasted Potatoes and Peppers
Grilled Irish Black Angus steak accompanied by roasted potatoes and peppers
Rack of lamb served marinated with yogurt and mint served with potatoes
Rack of lamb served marinated with yogurt and mint served with potatoes
Chicken breast bites in curry with ginger basmati rice cake
Beef bites with paprika and onions served on a bed of celeriac puree
Norwegian salmon fillet served with lemon gel and Roman-style artichoke
Shrimp skewer in aromatic herb and citrus breadcrumbs, served with rocket and cherry tomatoes
180g hamburger served with salad, tomato, melted cheddar in our homemade brioche bun
180g hamburger served with gorgonzola, homemade caramelized onion, salad and homemade honey mustard in our homemade brioche bun
French Limousine Tartare served with mustard, anchovy, capers
French Limousine Tartare seasoned with oil, salt and pepper, fresh truffle
The most famous dessert of our country made as the traditional recipe dictates
Soft dark chocolate mousse served in a cup with a sprinkling of white chocolate
Shortcrust pastry tart with lemon cream and fresh berries
Homemade cookie base, homemade cream cheese and dulce de leche and meringues
Ricotta Cheesecake Slice with Mango Puree
Puff pastry filled with apples served with lemon cream
Octopus in pieces with boiled potatoes, parsley and lemon zest
Homemade tagliolini with octopus ragù
Carnaroli rice with octopus, burrata pugliese and asparagus
Octopus tentacle with broad bean puree and sautéed chicory
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