MANCINI menu

Redfish fillet with Piennolo tomatoes from the area of the Vesuvius volcano, Taggiasche olives, capers from the Pantelleria Island and bruschetta with home made Pesto alla Genovese.

Big wild red shrimp fished in the Mediterranean Sea (green light from the WWF), redfish fillet, mussels, vongole and pachino tomatoes.

Butter fried Lemon Sole with lemon, white wine and sautéed spinach.

Fresh Sole from the West Coast. Pan grilled and filleted at the table. Served with grilled vegetables with an emulsion of Sicilian virgin oil and a twelve-year balsamic vinegar from Modena IGP.

Veal t-bone steak of the highest quality. The pink steak is served plain with a peppery olive oil, and grilled vegetables.

Casserole quail with sautéed porcini mushrooms.

Chef Domenicos variation on grilled meat. Lamb racks with broccoli, homemade salsiccia and venison fillet with truffle cream and porcini mushrooms.

Venison fillet with porcini mushrooms and black truffle cream served with Caponata Siciliana.

Rosemary scented rabbit saddle wrapped in Lardo di Colonnata served on a cream of Cannellini beans.

Grilled pork chop from free-range black pig's from Calabria and salsiccia (fresh sausage) that my grandfather Giovanni Mancini made with wild broccoli.

Burrata DOP Pugliese på en badd of krispiga salad, och confiterad pachino tomater.

A combination of prosciutto, mozzarella di Bufala DOP and sprout salad.

Pasta with our house's home made Pesto made with fresh Basil, roasted pine nuts and Parmigiano Reggiano. Topped with burrata cream.

Risotto with Carnaroliris "Riserva del Fondatore – Gallo" from Lombardy, with chanterelle mushrooms.

Baked cannelloni made with fresh pasta, filled with minced veal and spinach leaves. Served with a tomato sauce and Parmigiano Reggiano.

Cod served on green pea cream with green bean and spring onion.

Veal escalope's braised in white wine with a 30-month natural aged prosciutto and butter and sage served with with broccoli and potato flan.

Lamb racks with Caponata Siciliana and grilled vegetables.

Burrata DOP Pugliese på en bädd av krispig sallad, och confiterade pachino tomater.

A composition of homemade desserts; Hazelnut Ice Cream, Crème Brûlée and Panna Cotta.

Sabayon with vanilla ice cream and seasonal berries or fruit.

Homemade ice cream according to old recipes without preservatives, dyes and binders. A pure natural product.

Classic dessert from Italy. Made by tradition with Savoiardi biscuits, espresso, eggs, grated chocolate and mascarpone.

Homemade sorbet using only fresh fruits without preservatives, coloring agents or binding agents.

Chocolate sponge cake with dark chocolate filling. Puncture it and let the hot chocolate drain out.