BUON  RICORDO 

VALENTINE’S DAY MENU  $125 per person 

Tuesday 14th February 2012 

Menu Degustazione  

Gamberetti

Deep fried baby school prawns with optional chilli oil. 

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Fichi Biondi

Fresh figs wrapped in prosciutto and baked with gorgonzola cheese. 

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 Fettuccine al tartufovo

Fettuccine with cream and parmesan, topped with a fried “truffle” egg. 

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Ricciola all’acqua pazza  

Hapuka fillet with cherry tomatoes, garlic, extra virgin olive oil and fresh oregano, marjoram and parsley.

  OR 

Filetto con primavera

Black Angus fillet served with baby spring vegetables. 

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Insalata verde 

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Dolci

Surprise dessert    

Caffè / Tè con piccola pasticceria

If you would like to make a booking for Valentines dinner please call the restaurant on 9360 6729 and we will email you a booking form.

ARMANDO EXTRA VIRGIN OLIVE OIL  $25 (500ml bottle)
Available from Buon Ricordo

Restaurant Menu  

Six course degustazione menu  $125.00 per person 

Our degustazione menu consists of 2 entrees, a pasta dish, a fish dish, a meat dish, followed by dessert and coffee or tea.

You could leave the selection up to our chef or with the guidance of your waiter you could assist in putting your own menu together using a selection from our A la Carte menu and the daily special additions.

If you would like matched wines it is an additional $80.00 per person

A LA CARTE

CRUDO e CARPACCIO

 Salmonata     29.50
Thinly sliced Ocean trout marinated in extra virgin olive oil with
cured, air dried tuna, lemon, garlic and tarragon.

S. lalandi      29.50
Sliced kingfish with orange segments, candied orange and garlic infused extra virgin olive oil.

Carpaccio   29.50
Thinly sliced beef, marinated in lemon juice, served with sliced cumquat, orange extra virgin olive oil and chives.

PRIMI PIATTI

Cucozza     28.50
Pumpkin soup with grilled scallops, rosemary and guanciale.

Fagottini di carne   32.00
Hand-made pork and veal sausages bound with parmesan and truffle egg,
finished with lemon extra virgin olive oil.

PASTA

Pappardelle    32.00
With scallops, chestnut mushrooms, white prosciutto and rosemary.

Gnocchi   32.50    
Potato dumplings with lamb ragout, prosciutto, parmesan and thyme.

Tagliatelle   29.50
Egg pasta with puree leeks, guanciale, fried sage leaves and parmesan.

Fettuccine    34.50
Fettuccine with cream and parmesan, topped with a fried truffle egg.
Tossed at the table.

Timballo Napoletano   34.00
Tubular pasta filled with meat balls, peas, quail eggs and provola, topped with napoletana sauce.

            
SECONDI  DI PESCE

Zuppa di Pesce   52.00
Scampi, mussels, clams, calamari, octopus, and bass groper cooked with tomato.

San Pietro  46.50
John dory fillets in an egg and parmesan batter with pea puree.

 Acqua Pazza   43.50
Blue eye trevella fillet with cherry tomatoes, garlic, extra virgin olive oil and fresh oregano, marjoram and parsley.

Orata   45.50
  Snapper fillet on a bed of zucchini flower, mint and zucchini with parsley sauce.

CARNE E VOLATILI

Quaglie    42.50
Grilled, butterflied quails with caramelized grapes, pistachio, radicchio, rocket and frisee, and raspberry vincotto.

Agnello   48.50
Lamb cutlets, grilled and served with sauteed bitter broccoletti di rapa.

             Braciolette Reginaldo     41.00 
Crumbed veal rolled with spinach, nutmeg and parmesan, grilled
and drizzled with extra virgin olive oil.
                     
Bistecca alla Fiorentina    55.50
Grilled 500gm grainfed T-bone steak, sliced and served with pepper and lemon.

Filetto   56.50
Aged Black Angus beef, 300 days grain fed, with baby spring vegetables and tarragon.

CONTORNI

 Insalata di asparagi  18.50
Baby spinach leaves and asparagus with broccoli sprouts and pistachio.

Fagioli alla Toscana   8.50
Cannellini beans with E.V.olive oil.

Spinaci con limone   16.50
Warm Spinach with lemon and E.V. olive oil.

  Insalata di rucola   14.50
 Salad of wild rucola and parmesan.

DOLCI

$21.00

Crostata d’arance
Orange tart with candied citrus and vanilla ice-cream.

Semifreddo al torrone
Nougat semifreddo on a pistachio scented cream,
served with candied fruit.

Torta Mascarpone
Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping

Mille Mele
A "thousand" layers of apple slices baked with sugar and served with ginger cream.

Cioccolato di Verona
Chocolate and hazelnut mousse on a sponge base
covered in chocolate.

FORMAGGI $25.50

Selezione di formaggi  
Selection of Italian cheese.

 Vin Santo Del Chianti Classico DOC, 2003 Isole e Olena  $23.00 
with cantucci 

Caffè / Tè con piccola pasticceria $7.50

Cioccolata Calda $8.50
Thick Italian hot chocolate and cream.

L’Affogato al Caffè $14.00
Coffee with vanilla ice cream topped with Drambuie

Liqueur Coffee $12.50

All prices are GST inclusive

MENU VEGETARIANO

Zuppa di fagioli   22.50  ( Vegan)
Cannellini bean and tomato soup with garlic crostini.

Fritto Vegetariano   29.50    ( Vegan)
Selection of lightly battered seasonal vegetables.

Verdure grigliate  al balsamico   27.50  ( Vegan)
Mixed grilled vegetables with balsamic dressing.

Funghi alla griglia     22.50     ( Vegan)
Grilled  mushrooms brushed with mint, lemon
and extra virgin olive oil.

Provola alla griglia  28.50
Grilled provola with fresh tomato and oregano,
 served with an egg.

Timballo con melanzane e provola  28.50
Eggplant timbal with tomato, provola and basil.

Linguini con funghi    29.50     ( Vegan)
Long pasta with a ragout of mushrooms and optional chilli.

Bucatini al pomodoro    28.50
Hollow spaghetti with cherry tomatoes and basil.
Served with pecorino.

Risotto Vialardi      32.50
Risotto with taleggio cheese, parmesan and diced pear.

Fettuccine al tartufovo   34.50
Fettuccine with cream and parmesan, topped with a fried truffle egg.
Tossed at the table.

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Gluten Free Menu

PRIMI PIATTI

                                             Insalata  di asparagi   18.50                                                      
Baby spinach leaves and asparagus with broccoli sprouts and pistachio.

Salmonato crudo con sassizella     29.50
Thinly sliced Ocean trout marinated in extra virgin olive oil with
cured, air dried tuna, lemon, garlic and tarragon.

S. lalandi  crudo con arance    29.50
Sliced kingfish with orange segments, candied orange and
garlic infused extra virgin olive oil.

Funghi alla griglia    22.50    
Grilled field mushrooms brushed with mint, lemon
and extra virgin olive oil.

Verdure grigliate al balsamico    27.50
 Mixed grilled vegetables with balsamic dressing.

Spaghetti con capesante   32.00
Gluten free pasta with scallops, chestnut mushrooms,
white prosciutto and rosemary.

Spaghetti con porri     29.50    
Gluten free pasta with puree leeks, guanciale, fried sage leaves and parmesan.

Penne con seppia nero    32.50
Gluten free tube pasta with black ink, parsley, pecorino and lemon zest.

Risotto Vialardi   32.50
Risotto with taleggio cheese, parmesan and diced pear.

SECONDI   PIATTI

Zuppa di Pesce   52.00
Scampi, mussels, clams, calamari, octopus,
and bass groper cooked with tomato.

Pesce con pomodoro  43.50
Blue eye Trevalla with with cherry tomatoes, garlic,
 extra virgin olive oil and fresh oregano, marjoram and parsley.

Agnello con spinachi  48.50
Lamb cutlets, grilled and served with spinach.

Bistecca alla fiorentina    56.50 
Grilled 500gm grainfed T-bone steak, sliced and served pepper and lemon.

Filetto alla  Scarlatti      59.00
Aged black angus beef, 300 days grain fed wrapped
in pancetta, with duck liver & mushroom pate with Madeira sauce.   

DOLCI

Semifreddo al torrone   21.00
Nougat semifreddo on a pistachio scented cream,
served with candied fruit.

Mille Mele   21.00
A “thousand” layers of apple slices baked with sugar
and served with ginger cream.

Frutta  con gelato   18.50
Seasonal fruit marinated in maraschino served with gelato.

ALL OF OUR MENUS ARE SUBJECT TO SEASONAL CHANGES

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