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| Starters |
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| Mozzarella
di Bufala con Carciofi (v)
Buffalo Mozzarella, grilled Artichokes and rocket salad.
Drizzled
with extra Virgin Olive oil and cracked black pepper.
Pate di Fegato di Pollo
Chicken liver pate, served with fingers of toast.
Calamari in Salsa Piccante
Calamari in a sweet and chilli pepper sauce. Served hot.
Penne
con Zucchini (v)
In
a creamy, Dolcelatte cheese sauce with courgette batons
and sun-dried tomatoes
Zuppa
di Farro
A
satisfying winter soup made with spelt. (an ancient grain
from Tuscany)
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| Main Course |
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Crespoline
Fiorentina(V)
Crepes, filled with Ricotta cheese and spinach,
baked in cream
ant tomato sauce. Served with side salad.
Suprema
di Pollo Milanese
Suprme
of Chicken, bread-crumbed and pan-fried.
Served
with spaghetti in tomato sauce.
Salmone della Casa
Salmon fillet in a delicate smoked salmon, cream and dill
sauce.
Tacchino
Romana
Scallops
of Turkey topped with Prosciutto ham and Mozzarella cheese,
in
a light white wine sauce with a whisper of sage.
Arrosto
di Manzo
Traditional
roast Aberdeenshire beef and Yorkshire pudding.
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| Desserts and Coffee |
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Montenero
First we drench the sponge in Marsala... then we add a generous
portion of delicious vanilla ice cream... over this we pour
a
rich chocolate sauce. Truly scrumptious
Tiramisu'
The
favourite sweet in Italian restaurants! Layers of bisquits
soaked
in coffee, Mascarpone cheese, sprinkled with
chocolate sauce.
Dolce di Natale
Christmas
pudding and custard sauce.
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Cappuccino or Espresso
Coffee |
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Christmas
Season 2011/12
Dinner
£27.00
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Starters
Antipast
Vegetariano (V)
A generous
platter of vegetarian Hors d'Oeuvres.
Pate
di Fegatini di Pollo
Chicken liver Pate,
served with fingers of toast.
Prosciutto
e Melone
Prosciutto
ham with fresh, juicy Galia Melon
Gamberoni
all'Aglio
Grilled
King Prawns with garlic butter.
Zuppa di
Farro
A satisfying
winter soup made with spelt. (an ancient grain from Tuscany)
Main course
Crespoline
Spinaci e Ricotta(v)
Crepes,
filled with Ricotta cheese and spinach, baked in a cream and tomato
sauce. Served with a side order of mixed salad.
Sogliola
Certosina
Lemon
sole fillets, pan-fried with prawns, white wine, garlic, finished
with
a touch of tomato sauce and cream.
Vitello
Pizzaiola
Slices
of veal in a rich tomato sauce with olives and a hint of garlic.
Tacchino
Romana
Escalope
of Turkey topper with Prosciutto ham, Mozzarella cheese,
in
a lighty white wine sauce and a whisper of sage.
Medaglioni
al Pepe Verde
Medallions
of Aberdeenshire beef with green peppercorns, pan-fried,
flamed
with Brandy and finished with cream.
Sweets
Dolci dal
Carrello
Sweets
from the display counter, worth every calorie.
Montenero
First
we drench the sponge with Marsala... then we add a generous
portion
of
Vanilla ice cream.. over this we pour our rich chocolate sauce.
Sorbetti
di Frutta
Light,
very refreshing sorbets, made from fresh and tangy fruit juices.
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Cappuccino
or Espresso coffee
Please
feel free to phone us on 01224 647777
to make a booking
or
email us at: poldinos@btinternet.com
for further details.
Sorry, we are unable to take e.mail bookings
at the present time.
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