Caravaggio Christmas Set Menu 2016 WEB copy

Booking Terms and Conditions
All bookings are subject to availability.
We require a non-refundable deposit of £20 per person for standard bookings.
Caravaggio
Should numbers drop without notification of at least 5 working days, the deposit paid per
person will be retained.
Christmas Booking Form
for
Lunch and Dinner
Menu content is correct at the time of going to print and may be subject to change.
All private areas require a minimum spend according to your requirements.
Deposits may be paid by cheque, payable to Roc Restaurants Ltd.
Cash deposits must be made in person.
Access to some areas of the restaurant may be restricted due to private functions.
Return of your booking form is deemed acceptance of these terms and conditions.
Caravaggio
Caravaggio
107-112 Leadenhall Street, London EC3A 4AF
Tel: 020 7626 6206, [email protected]
www.caravaggiorestaurant.co.uk
107-112 Leadenhall Street, London EC3A 4AF
Tel: 020 7626 6206, [email protected]
www.caravaggiorestaurant.co.uk
A
Caravaggio Christmas 2016 Set Menu 1
3 courses – £41.50
Caravaggio Christmas 2016 Set Menu 2
3 courses – £48.00
Primi Piatti
Primi Piatti
Insalata d’Orzo Perlato con Verdure, Funghi Marinati, Carciofi,
Parmigiano Croccante e Pesto di Rucola
pearl barley salad with a brunoise of vegetables, marinated wild mushrooms,
artichokes, parmesan crisps and rocket pesto
Mosaico di Polipo con Gamberi Rossi di Sicilia, Misticanza,
Mango ed Emulsione al Limone
octopus carpaccio with seared Mazzara del Vallo red prawns,
mixed leaf salad, mango and a lemon emulsion
Prosciutto di Parma Galloni con Pera al Prosecco
24 month cured Galloni Parma ham with Prosecco poached pear
Tagliolini al Tartufo Nero Invernale
homemade tagliolini with black winter truffle
Tartare di Filetto di Angus con Remoulade e Patate Fiammifero
fillet of Angus beef tartare with remoulade and straw potato
Zuppa di Cicerchie con Verdure, Cavolo Nero, Crostini e Lardo Vigezzino
cicerchie soup with vegetables, black cabbage, sour dough croutons and Val Vigezzo lard
Parmigiana di Melanzane con Mozzarella di Bufala e Sfogliatina ai Semi di Papavero
aubergine parmigiana with buffalo mozzarella and poppy seed puff pastry biscuit
Pappardelle al Cacao con Ragú di Selvaggina al Profumo di Rafano
cocoa pappardelle with horseradish scented game ragú
Risotto alla Zucca e Zenzero con Gamberi e Salicornia
butternut squash and ginger risotto with tiger prawns and samphire
Gravadlax di Salmone e Branzino su Crostino di Pane di Segale
con Panna Acida all’Erba Cipollina
Stornoway salmon and sea bass gravadlax with rye bread and chive crème fraîche
Secondi Piatti
Ravioli Verdi con Burrata, Ricotta Affumicata e Salsa ai Funghi Porcini
homemade green ravioli filled with burrata and smoked ricotta cheese
with cep mushroom sauce
Trancio di Merluzzo Avvolto nella Pancetta con Broccoli alla Calabrese,
Pomodorini ed Olive Nere
butter and sage fillet of Atlantic cod wrapped in pancetta with spicy broccoli,
cherry tomatoes and black olives
Filetto di Salmone Arrosto in Crosta di Senape ed Erbe Fini
con Fagiolini allo Scalogno
roasted fillet of Stornoway salmon with a mustard and fine herb crust,
fine beans and shallots
Bocconcini di Vitello alla Birra con Verdure Invernali e Purea di Patate
slow cook veal casserole with beer, winter vegetables and mashed potato
Controfiletto di Manzo al Pepe Verde e Polenta Fritta
pan fried Surrey Farm sirloin steak in a fresh green peppercorn sauce and polenta chips
Dolci
Capresina all'Arancia e Cioccolato Bianco con Salsa al Pistacchio di Bronte
orange and white chocolate caprese cake with Bronte pistachio sauce
Tortino al Formaggio Fresco al Frutto della Passione con Tartara di Kiwi
passion fruit fresh cheese cake with kiwi tartare
Torta di Frangipane con Mele Braeburn e Gelato alla Vaniglia del Madagascar
Braeburn apple and almond frangipane tart with Madagascan vanilla ice cream
Semifreddo alla Grappa con Miele di Castagno e Croccantino di Nocciole
grappa scented semifreddo with chestnut honey and hazelnut croquant
Gelati o Sorbetti Misti
selection of homemade ice cream or sorbet
Selezione di Formaggi Italiani con Miele, Uva e Grissini
selection of Italian cheese with mountain honey, grapes and grissini
A discretionary service charge of 12.5% will be added to your bill. Please note that this menu is subject to change.
Secondi Piatti
Risotto al Prosecco con Asiago D.O.P e Pere Caramellate
prosecco risotto with Asiago cheese D.O.P and caramelised pears
Filetto di Ippoglosso al Latte con Crema di Barbabietole, Patate Schiacciate
e Cipolle Stufate allo Zafferano
milk poached fillet of halibut with a beetroot cream, crushed potato
and stewed saffron scented onion
Trancio di Tonno Grigliato con Ragú di Zucca, Lenticchie e Caviale di Melanzane
grilled tuna steak with pumpkin and lentil ragú with aubergine caviar
Scaloppa di Vitello alla Caravaggio
sautéed veal escalope topped with spinach, buffalo mozzarella
and semi dried tomatoes and a touch of parmesan
Medaglioni di Manzo ai Porcini con Cavolo Nero ed Uvetta
Surrey Farm fillet of beef medallions with sautéed cep mushroom,
black cabbage and raisins
Dolci
Capresina all' Arancia e Cioccolato Bianco con Salsa al Pistacchio di Bronte
orange and white chocolate caprese cake with Bronte pistachio sauce
Crema Bruciata alla Cannella
cinnamon crème brulée
Tiramisu al Caffe Ristretto con Panettone di Milano
traditional tiramisù with panettone sponge
Bonnet al Cioccolato ed Amaretti con Pera al Vino Rosso e la Sua Riduzione
classic Piedmont chocolate bonnet pudding with red wine poached pear
Gelati o Sorbetti Misti
selection of homemade ice cream or sorbet
Selezione di Formaggi Italiani con Miele, Uva e Grissini
selection of Italian cheese with mountain honey, grapes and grissini
A discretionary service charge of 12.5% will be added to your bill. Please note that this menu is subject to change.
Caravaggio Christmas 2016 Vegetarian Set Menu
3 courses – £35.00
Primi Piatti
Passata di Verdure
cream of winter vegetable soup with an extra virgin olive oil drizzle
Mozzarella di Bufala Campana con Verdure alla Griglia, Pomodorini e Pesto
Campana buffalo mozzarella with grilled vegetables, sun-dried cherry tomatoes
and a light pesto dressing
Insalata d’Orzo Perlato con Verdure, Funghi Marinati, Carciofi,
Parmigiano Croccantee Pesto di Rucola
pearl barley salad with a brunoise of vegetables, marinated wild mushrooms,
artichokes, parmesan crisps and rocket pesto
Secondi Piatti
Parmigiana di Melanzane con Mozzarella di Bufala e Sfogliatina
ai Semi di Papavero
aubergine parmigiana with buffalo mozzarella
and poppy seed puff pastry slice
Risotto al Prosecco con Asiago D.O.P e Pere Caramellate
prosecco risotto with Asiago cheese D.O.P and caramelised pears
Strudel di Verdure e Funghi con Fonduta al Taleggio
winter vegetable and mixed wild mushroom strudel with Taleggio cheese fondue
Dolci
Crema Bruciata alla Cannella
cinnamon crème brulée
Tiramisu al Caffe Ristretto con Panettone di Milano
traditional tiramisù with panettone sponge
Bonnet al Cioccolato ed Amaretti con Pera al Vino Rosso e la Sua Riduzione
classic Piedmont chocolate bonnet pudding with red wine poached pear
Selezione di Formaggi Italiani con Miele, Uva e Grissini
selection of Italian cheese with mountain honey, grapes and grissini
A discretionary service charge of 12.5% will be added to your bill. Please note that this menu is subject to change.
Please read this form and the conditions. Complete, sign and return to us
by emailing [email protected]
or by popping in to see us.
Please indicate your requirements below:
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Payment Details
To confirm your booking we require a deposit of £20 per person. This will
be deducted from your final bill. However, should your numbers decrease
without prior notification of at least 5 working days, deposits paid for
absent persons will be retained.
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Maestro [ ]
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Should you require one of our venues for exclusive use please contact us on:
020 7626 6206
[email protected]
Start Date: _________________ Expiry Date: ___________________
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