Food Menu

Dolci
GEL AT I
OLIVE OIL / RUM RAISIN / PISTACHIO / VANILLA / DARK CHOCOLATE
35.
T IRA M IS U T RA DI ZI ONA LE
80.
VA N IL L A PA N NA C OT TA
WITH STRAWBERRY AND CITRUS SALAD
65.
M ERIN G ATA
WITH FRESH BERRIES, COMPOTE AND VANILLA GELATO
65.
CA N N O L I S I C I LI A NI
RICOTTA CREAM WITH CHOCOLATE CHIPS IN A CRISPY PASTRY SHELL
70.
PISTACH IO CRU ST ED M A NG O G E LATO
WITH WILD BERRY COMPOTE
65.
+62 21 235 80 638
CENTRAL DEPT. STORE, GROUND FL., GRAND INDONESIA, EAST MALL. JAKARTA - 10310
WWW.CAFFEMIL AN OJKT.COM
Pasta
Antipasti
L I N GU I N E WI T H VEAL R AGO U T
From The Grill
125.
WAGYU GRADE 5+ BE E F SHORT RIBS
AND SUN-DRIED TOMATOES
WITH ROSEMARY POTATOES AND BALSAMICO GLAZE
450.
SPAGH ET T I AGL I O O L I O
WITH BOTTARGA
90.
135.
SPAGH ET T I VO N GO L E
120.
WITH PEPPERONCINO
CANADIAN PORK CHOP
WITH MOSTARDA DI CREMONA AND WILD BERRIES
380.
B EEF CA RPAC C I O
WITH ARUGULA AND AGED PARMIGIANO REGGIANO
95.
GREEN A S PA R AG US
WITH FRIED EGG, BLACK TRUFFLES AND SAGE BUTTER SAUCE
145.
V IT EL LO TO N N ATO A LLA P I E M ONT E S E
VEAL WITH CREAMY TUNA SAUCE AND CAPERS
105.
IN GARLIC WHITE WINE SAUCE
' BISTECCA DI MANZO'
BONE-IN RIB EYE (1 KG) WITH HAND CUT TRUFFLED FRIES (SERVES 3 TO 4)
BU C AT I N I AL L’AMAT R I C I AN A
PEN N E AR R ABI ATA
110.
1,500.
135.
WITH BURRATA
H O MEMAD E AN GEL H AI R WI T H BL AC K T R U F F L ES
175.
Pizze
IN LIGHT BUTTER SAUCE
H O MEMAD E BL AC K I N K TAGL I O L I N I
190.
WITH JUMBO CRAB MEAT IN TOMATO BASIL SAUCE
EGGPL A N T PA R M I G I A NA
WITH BASIL AND PARMIGIANO REGGIANO
85.
H O MEMAD E TAGL I AT EL L E
125.
WITH PORCINI MUSHROOMS AND TIGER PRAWNS
MARGHE RITA
P IAT T I D I SA LUM I
CLASSIC ITALIAN COLD CUTS PLATTER
H O MEMAD E C ASO N C EI
125.
WITH PANCETTA, BUTTER AND SAGE
MILANO
150.
L ASAGN A
PA RM A E ME LONE
95.
BASIL, EXTRA VIRGIN OLIVE OIL, MOZZARELLA
125.
115.
PORCINI MUSHROOMS, PANCETTA, EGG, PARMIGIANO REGGIANO
WITH FONTINA AND WILD FOREST MUSHROOMS
PARMA
WITH CARAMELIZED STONE FRUITS
145.
PARMA HAM, ARUGULA, PARMIGIANO REGGIANO
135.
Secondi
SAU T ÉED C LA M S
IN GARLIC WHITE WINE SAUCE AND PARSLEY
105.
FUNGHI
135.
ASSORTED MUSHROOMS, TRUFFLE OIL
DIAVOLA
125.
SPICY SOPPRESSATA HAM, CHILLI FLAKES, MOZZARELLA
F RES H P U GL IA BUR R ATA
WITH FRESH TOMATOES, BASIL AND EXTRA VIRGIN OLIVE OIL
175.
TO M ATO A N D A RU G ULA SA LA D
WITH HAZELNUTS, PARMIGIANO REGGIANO AND BALSAMICO DRESSING
SEA BASS AL C ARTO C C I O
150.
GR I L L ED SAL MO N ST EAK
BURRATA
145.
BASIL, OREGANO, MOZZARELLA, BURRATA
OVEN BAKED IN PARCHMENT WITH SAUTÉED CLAMS, TOMATOES, BASIL AND CAPERS
150.
QUATTRO FORMAGGI
125.
MOZZARELLA, FONTINA, TALEGGIO, GORGONZOLA
WITH AGRODOLCE CARAMELIZED ONIONS AND TOMATO SALSA
85.
WAGY U BEEF TAGL I ATA
M IXED GREEN SA LA D
295.
SICILIANA
110.
ANCHOVIES, CAPERS, BLACK OLIVES, MOZZARELLA
WITH ARUGULA AND PARMIGIANO REGGIANO
WITH SAUTÉED PARMA HAM AND BALSAMICO DRESSING
85.
MI L AN O O SSO BU C O
310.
C L ASSI C VEAL MI L AN ESE
295.
BOLOGNE SE
ITALIAN SAUSAGE, CARAMELIZED ONIONS, CAPSICUM, MOZZARELLA
WITH ARUGULA AND BALSAMICO
OVEN R OAST ED L EMO N AN D R O SEMARY SPR I N G C H I C K EN
DI MARE
135.
CALAMARI, PRAWNS, SALMON, BASIL, MOZZARELLA
WITH GREMOLATA AND SAFFRON RISOTTO / MASHED POTATOES
150.
135.