lunch pronto - FlavoursbyDoubleTreeKL.com

Antipasti RM
Tosca Caesar Salad
33
Hearts of romaine lettuce and garlic croûtes tossed with
Caesar dressing, shaved “Parmigiano Reggiano”, spicy
salami chips and soft boiled egg
SOS
(per person, per set lunch)
Insalata di pere e gorgonzola
30
Insalata Caprese 45
SOS
Cooked turkey breast ham, melon and rucola
Main
Pan seared sea bass fillet with Sicilian cous cous, garden vegetables
and sundried tomato pesto
Tomato, mozzarella, mushrooms, onion, black olives,
rocket, parmesan shave
Tomato, mozzarella, beef pepperoni, black olives,
dry chili
Tomato, buffalo mozzarella, cherry tomato,
bresaola beef, rocket, parmesan shave
35
Quattro formaggi 49
Zuppa di fave, capesante in padella ed aneto Four cheeses pizza, mozzarella, cheddar, gorgonzola,
parmigiano
44
SOS Broad beans soup with pan seared scallops
and dill infusion
Capricciosa49
Tomato, mozzarella, turkey ham, mushroom, artichoke
Zuppa di funghi misti selvatici ed olio al tartufo40
Cream of imported mushrooms with white truffle oil infusion and roasted mushrooms
Mediterraneo Braised beef shin with soft polenta and lemon gremolata
Tagliatelle alla Bolognese
Spaghetti nuova carbonara
Classic spaghetti carbonara style prepared in a modern
way with egg cooked at 64°C, pecorino cheese, smoked
duck breast and black pepper
Tiramisu’ dello chef Filippo
Chef Filippo’s Tiramisu’
Linguine all’aglio olio e polpa di granchio 45
Melon granita with yogurt sorbet and honeycomb
Risotto ai pomodirini secchi e limone, nasello
glassato in padella
48
Lemon and oven dried cherry tomato risotto with
pan seared pollock and dried capers
Filetto di branzino al forno servito con cous cous 58
di verdure mediterranee
Oven baked seabass fillet “cartoccio” with Mediterranean
cous cous and tomato citronette
fresh asparagus
Tonno in crosta di semi di finocchio, su letta di melanzane grilgiate
54
75
SOS Grilled yellow fin tuna on a crust of fennel seeds with
Duo d’anatra con capellini ai funghi
85
Slow roasted chicken leg, grilled polenta cake, sweet and
sour bell peppers and red wine sauce
I Dolci di Tosca
Tiramisu dello chef
38
Panna Cotta al Cioccolato
30
Authentic Italian tiramisu created by our chef with
berries compote
mangosteen coulis
Tortino morbido al cioccolato con gelato alla vaniglia
37
Macedonia di frutta esotica con sorbetto al
lampone e sciroppo allo zenzero
35
Warm chocolate tortino, vanilla ice cream and fresh
strawberries (kindly be patient for a 15 minutes preparation)
Selection of tropical fruits , raspberry sorbet and
ginger syrup
SOS
Dentice dorata in padella su crema di piselli,
carotine glassate al burro e marmellata di
cipolle rosse
18 per scoop
SOS
Handpicked according to WWF Malaysia’s Sustainable
Seafood Guide 2.0. Tosca has selected the “Recommended”
(GREEN) and (YELLOW) species and stayed away from the
“Avoid” (RED) species to allow guests to celebrate their love
for seafood while protecting our oceans.
MSC
Marine Stewardship Council (MSC) is the gold standard for
fishery certification for wild-capture fisheries in the world
Aquaculture Stewardship Council (ASC) is one of the leading
ASC eco-label and certification programs for responsibly farmed
seafood
Sicilian eggplant salsa and saffron aioli
Potato gnocchi with gorgonzola cheese cream,
red radicchio and beef bacon
MSC
94
Filetto di salmone con vellutata di pomodorini 65
and white wine sauce
Gnocchi di patate con crema al gorgonzola,
radicchio e pancetta di manzo
Brasato di manzo alla milanese
Pan seared New Zealand rack of lamb, Sicilian vegetable
caponata, semolina gnocchi and thyme reduction
Classic Italian ice cream with choice of flavors:
Madagascar vanilla | Chunky chocolate |
Strawberry | Espresso | Mascarpone | Forest berries
ASC Pan seared salmon fillet in spicy cherry tomato veloute and
56
SOS Linguine aglio olio with crab meat, asparagus, tomato
Granita di melone, sorbetto allo yogurt e croccante di miele
SOS
105
Italian Style Gelato
Secondi di Pesce
45
Prepared the authentic way from the city of Bologna
with minced beef, tomato base, vegetables and herbs Dessert
53
Tomato, mozzarella, prawn, sea scallops, clams,
mussels, black olives, basil
Pasta e Risotti
Brasato di manzo e polenta morbida con gremolata di limone
Carre’ di agnello su caponatina di verdure, gnocchi
di semolina alla romana e salsa al timo
F&B
Masters Chocolate panna cotta with strawberry compote and
Tosca 56
Traditional vegetable soup with basil pesto and
pearl barley
Fusilli pasta alla puttanesca
Pannacotta al cioccolato bianco e consomme’ di fragole
Contadino46
Arrabbiata43
Minestrone di verdure alla Genovese
Fusilli pasta with tomato base, black olives, capers, garlic,
fresh basil and red chili
White chocolate pannacotta and chilled strawberries consomme’
Margherita 40
Zuppe
150
Grilled beef tagliata, truffle cream spinach, pan seared
foie gras, porcini raviolo and mushroom cream
Pollo cotto a bassa temperatura, tortino di polenta
60
grigliata, pepperoni all’agrodolce e salsa al vino rosso
Garlic, extra virgin olive oil, fresh rosemary and sea salt
60
Scallop carpaccio with tomato-coriander relish
F&B
and seared spiced scallop with celeriac
Masters
Tagliata di manzo alla Rossini
served with duck and mushroom ragout capellini
Tomato, mozzarella cheese and fresh basil
Duo di capesante con crema di sedano rapa RM
F&B
Masters Sous vide duck breast with pomegranate-red wine sauce
Focaccia bianca 18
65
Secondi di Carne
Braised beef shin, risotto milanese style and gremolata
balsamic dressing
Thin beef slices carpaccio with black truffle and foie
gras cream, rocket salad, lemon oil, pine nuts and
parmesan shaving
Prosciutto e melone
Filetto di branzino, cous cous con mosaico di
verdure mediterranee e pesto ai pomodori secchie
Homemade eggplant tortelloni, tomato sauce,
parmesan shave and basil
SOS Tuna tomato style and garden salad in white
Appetizer
Pumpkin soup with garlic bread crostini and parmesan fondue
Tortelloni di Melanzane con salsa di pomodorini 46
freschi e parmigiano
Tonno alla tonnato ed insalata di giardino38
Carpaccio di manzo Australiano Zuppa di Zucca con Crostini all’aglio e crema di parmigiano
Pappardelle pasta with slow cooked lamb shank ragout,
pecorino cheese and mint
Pizza from the open flame
brick oven
Medley of tomatoes salad, buffalo mozzarella and
fresh basil pesto
RM30 for 2-course RM40 for 3-course
RM
Pappardelle al ragu’ di stinco d’agnello, pecorino 52
romano e menta
35
45
42
Add charred slow cooked chicken breast
Add Italian air dried beef
Add tuna tataki
Salad of poached pears, wild rocket, Italian gorgonzola
cheese dressing and walnuts
LUNCH PRONTO
Fresh Homemade Pasta (chef’s signature dishes) 80
Fillet of golden snapper on a bed of pea puree, glazed baby
carrots and red onion chutney
The winning dish for Hilton South-East Asia F&B Masters 2015:
CULINARY CUP Gold Winner, TOSCA’s very own Chef Abdul Halim
F&B
Masters
Jahari. Judges assessed on the criteria of professional preperation,
presentation, innovation and taste.