STARTERS:BELLINI COCKTAIL(Prosecco & white peach juice) 7.00
Salad of endive,pear,walnuts & pecorino with mustard dressing 8.75
Smoked salmon,avocado,beetroots,lemon & olive oil 10.50
Bruschetta,garlic,tomatoes,basil & olive oil 6.00
Tricolore:avocado,tomatoes & bufala mozzarella,olive oil & basil 9.50
Carpaccio of tuna,avocado,red onions & ginger dressing 11.50
Asparagus,bufala mozzarella & tomatoes with basil & olive oil 9.50
Carpaccio of roast pink beef,rucola & parmesan10.50
Steamed English asparagus with a fried egg & shaved parmesan 11.50
Salad of roast peppers & pine. nuts with goats cheese 8.75
Salad of beetroots,egg,tomatoes & marinated herring filets 8.75
Burata (mozzarella) from Puglia with cherry tomatoes & avocado 11.50

PASTA:
Hand made spinach & ricotta tortelloni with butter & sage 9.50/16.50
Spaghettini with king prawns,tomatoes,chilli & fresh herbs 10.50/18.50
Hand made tagliatelle with tomato & basil 8.50/14.50
Hand made tagliatelle with speck(cured bacon)cream & pistachios 9.50/16.50

MAIN COURSES:
Salmon & seabass fishcakes with avocado salsa & potatoes 16.50
Saute filet of seabass,tomato & capers dressing,French beans & new potatoes21.50
Grilled rare tuna with ginger dressing & lentils21.50
Grilled swordfish with rosemary & chilli dressing,rucola & cannellini 21.50
Saute calamari,chilli,garlic & cannellini beans 19.50
Pansaute whole Lemon sole,fresh herbs,spinach & new potatoes 19.50
Grilled lamb cutlets with saute kale & potatoes 22.50
Strips of calf’s liver & onions with saute cabbage 19.50
Grilled rare filet of beef,broccoli rucola,parmesan & potatoes 23.50

FRENCH BEANS4.50 BROCCOLI 4.50 POTATOES 4.60 KALE 4.50
SEASONAL LEAVES &SHAVED PARMESAN4.50

A suggested gratuity of 12.5% will be added to all bills

The post WEDNESDAY 8TH MAY 2013 EVENING MENU appeared first on Vasco & Piero's Pavilion Restaurant.

STARTERS: BELLINI COCKTAIL(Prosecco & white peach juice) 7.00
Salad of endive,pear,walnuts & pecorino with mustard dressing 8.75
Smoked salmon,avocado,beetroots,lemon & olive oil 10.50
Bruschetta,garlic,tomatoes,basil & olive oil 6.00
Tricolore:avocado,tomatoes & bufala mozzarella,olive oil & basil 9.50
Asparagus,bufala mozzarella & tomatoes with basil & olive oil 9.50
Carpaccio of roast pink beef,rucola & parmesan10.50
Steamed English asparagus with a fried egg & shaved parmesan 11.50
Salad of endive,pear,walnuts & pecorino with mustard dressing 8.75
Salad of beetroots,egg,tomatoes & marinated herring filets 8.75
Burata (mozzarella) from Puglia with cherry tomatoes & avocado 11.50

PASTA:
Hand made spinach & ricotta tortelloni with butter & sage 9.50/16.50
Spaghettini with king prawns,tomatoes,chilli & fresh herbs 10.50/18.50
Hand made tagliatelle with tomato & basil 8.50/14.50
Hand made tagliatelle with swordfish,sundried tomatoes & capers 9.50/16.50

MAIN COURSES:
Suate filet of seabass,tomato & capers dressing,French beans & new potatoes21.50
Grilled rare tuna with ginger dressing & lentils21.50
Grilled swordfish with rosemary & chilli dressing,rucola & cannellini 21.50
Grilled filet of cod with zucchini,spring onions,tomatoes & new potatoes20.50
Roast breast of guineafowl with juniperberries & French beans 17.50
Grilled lamb cutlets with saute kale & potatoes 22.50
Calf’s liver & sage with saute cabbage 21.50
Grilled rare filet of beef,broccoli rucola,parmesan & potatoes23.50

FRENCH BEANS4.50 BROCCOLI 4.50 POTATOES 4.60 KALE 4.50
SEASONAL LEAVES &SHAVED PARMESAN4.50
A suggested gratuity of 12.5% will be added to all bills

The post TUESDAY 7TH MAY 2013 – EVENING MENU appeared first on Vasco & Piero's Pavilion Restaurant.

Umbrian food is good honest food; food which requires few ingredients, which relies on the quality of those ingredients, and whose flavours are a combination that is simply perfect. Nothing epitomizes this idea of “honest food” more than the dishes of Umbria.

Umbria is a region in central Italy.North of Rome,lovely two hour ride by train with the last hour or so passing by rolling green hills—each one dotted of Rome with another medieval hill town—and a valley floor lined with fields and vineyards. It is a stunningly beautiful land, and at the moment, the hillsides are covered in bright red poppies. The region itself is known for a few robust red wines, Its native grape, Sagrantino, is one of the world’s more tannic varietals, and the region’s cuisine and its rustic, hearty flavours stand up against this monster of a wine.

A Brief Overview of Umbrian Cuisine
Among many other things, the region is known for its truffles, game (there’s a wild boar with pappardelle pasta), small birds, lentils, beans, local cured meats and cheeses. I’ve included a few of the more famous towns and their cuisines:

Perugia:
The region’s capital (and one of a few towns that was once home to the mysterious Estruscans) is known for its first and second course dishes with truffles, and torta al testo (a bread that is similar to foccacia).

Torta al testa:
The area is also known for their rich chocolate and sweets: Ciaramicola, a pink cake in the shape of a ring that is made for Easter; Pinoccate, a water, sugar and pine nut cake that is made for Christmas; and Torcolo di San Costanzo, a Perugian sweet made of bread dough, candied fruit, raisins, and anise seeds that was traditionally a cake brides gave to their groom on their wedding day.

Santa Maria Degli Angeli:
Roughly 30 km south of Perugia is this tiny town that hosts the Roast Goose Festival; needless to say, geese are prized in this region. Local dishes include bruschetta with goose livers, tagliatelle with goose sauce, porchetta (suckling pig) and, of course, whole roasted goose.

Assisi:
The home and final resting place of St. Francis, the priest known for preaching to everyone… even the birds. Local dishes include palombacci alla ghiotta(wood oven roasted pigeons with wine, lemon, vinegar, sage, garlic, rosemary, juniper berry and chicken livers), maccheroni dolci (eggless tagliatelle with walnuts), and rocciata di Assisi (a fruit and nut roll).

Foligno:
This city hosts an annual Quintana Tournament from June to September: at this event, activities on horseback (with contests wear period costumes) celebrate the city’s past as a thriving medieval town (the city was known for its artwork and the first copy of the Divine Comedy was printed here in 1472). Local fare includes lentils and beans, olive oil, red potatoes that make the sweetest, most delicious gnocchi, and piccioni selvatici all’uso di Foligno (stewed pigeon).

Spello:
Just 4 km from Foligno, perched on Mount Subsasio, is a lovely (and less tourist-laden) medieval town that is known for its pecorino, sausage, prosciutto, wild asparagus (we saw a man searching for these delicate stems, which have a lovely, rustic flavor), beautiful, aromatic olive oils, and the white truffle.

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