FUORI PORTA RESTAURANT

COVER

A mix of traditional cured meat and hot "tigelle"

Brioche bread with mortadella mousse, hand-crushed pistachios and balsamic gelèe

Swordfish marinated with pink peppercorns and mint, served with a fresh sweet and sour bouquet

Fossa-aged cheese paried with pear mustard glazed in agave syrup

Golden eggplant spheres with cacao e uova, a traditional southern Italian blend off cheese and egg, tomatoes souce and basil

Traditional Tortellini with butter, parmesan flakes and summer truffle

Traditional tagliatelle pasta with Bolognese sauce

Traditional Tortelloni, stuffed with ricotta cheese, soutéed with butter and sage

Whole wheat spaghetti nest served with a delicate shrimp souce* and wild fennel

Risotto with lime and zucchini

Deep fried pork cutlet glazed with Parma ham and cheese

Sous-vide pork tenderloin with myrtle and sautéed chanterelle mushrooms

Veal skewer coated in a crisp leek crust, served with peppered pancetta and slow-cooked wilted carrots

Grilled chicken leg served with fresh prataioli mushrooms and a bed of peppery arugula

Grilled octopus* served atop of crown of potatoes, accompained by tender lamb’s lettuce and braised celeriac

Roasted potatoes

Seasonal fresh salad

Steamed grean beans

Fuoriporta salad: Wild field greens, delicate strips of prosciutto crudo, and aromatic petals of aged Parmesan

Chef salad: Tender sweet lettuce, crisp green beans, fresh cucumbers, creamy feta and crunchy toasted bread croutons

Traditional panna cotta with caramel

Delicate strawberry compote with creamy fior di latte gelato*

Creamy squacquerone mousse paried with caramelized pineapple and passion fruit glaze

Layered peach parfait complemented with crispy pistachio chisp**

Fresh fruit composition

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