Giano Fortyseven Hotel
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- Erin Wheeler
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1 Giano Fortyseven Hotel
2 Antipasti Starters La nostra selezione di formaggi Our cheese selection Angus di manzo affumicato con rucola, petali di parmigiano stravecchio e riduzione di balsamico Smoked beef angus with rocket salad, petals of aged Parmesan cheese and flavored with balsamic vinegar reduction 16,00 Selezione di formaggi italiani serviti con marmellate e confetture fatte in casa Selection of Italian cheeses served with 47 homemade jam Verdure di stagione alle erbe con ricotta romana all olio d oliva (V) Seasonal vegetables with herbs served with Roman ricotta cheese and olive oil (V) 12,00 Salmone scozzese affumicato con tegole croccanti e salsa al limone Smoked Scottish salmon served with crispy cracker bread and lemon sauce 16,00 Degustazione di 4 formaggi Four cheese platter 14,00 Tempura di gamberi e falde di fiori di zucca con salsa agrodolce Tempura shrimp with zucchini blossoms and sweet and sour sauce 18,00 Degustazione di 6 formaggi Prosciutto di Parma e mozzarella di bufala Parma ham with buffalo mozzarella 14,00 Six cheese platter 18,00 Fortyseven Programma Verde (V) = Vegetarian If you are a Celiac Customer, please, inform your waiter and The Chef will be more than happy to suggest alternative dish or to use the appropriate pasta Aiutateci a salvaguardare l ambiente, questo menu è stampato su carta riciclata. Fortyseven Green Program To help make the world different, this menu is printed on recycled paper.
3 Snacks, Sandwiches & Salads Primi Piatti First Courses Circus Bar Club Sandwich con patatine fritte Circus Bar Club Sandwich with French fries 14,00 Maltagliati al the verde con salsa d astice e germogli di spinaci baby Home made Maltagliati Pasta with rock lobster sauce and baby spinach 18,00 B 47, Hamburger sandwich con patatine chips 16,00 Hamburger Sandwich with 250 grams of Black Angus meat served with chips Zuppa di verdure di stagione al profumo di basilico (V) Seasonal vegetable soup flavored with basil (V) 12,00 Prosciutto del Consorzio di Parma con mozzarella di bufala DOP Parma Ham with buffalo mozzarella 12,00 Insalata di rucola, pomodori datterini e scaglie di grana con riduzione di balsamico (V) Rocket salad with cherry tomatoes and Parmesan cheese with balsamic vinegar sauce (V) 14,00 Insalata di pollo alla griglia con crostini di pane, Parmigiano Reggiano e salsa alla senape Grilled chicken salad with bread croutons, Parmesan cheese and mustard sauce 16,00 Lasagnetta 47 Fortyseven s homemade lasagna 12,00 Cavatelli di semola di grano duro con zucca e Castelmagno e riduzione di Chianti classico Cavatelli short pasta with pumpkin and Castelmagno cheese, red Chianti wine sauce 16,00 Tagliatelle di grano Matt con salsa alla bolognese e Parmigiano Reggiano Matt durum wheat Tagliatelle with meat sauce Bolognese style 14,00 Fusilli di farro con ragu di anatra e mele verdi Spelt Short pasta Fusilli with duck ragout and green apple 16,00 (V) = Vegetarian (V) = Vegetarian (PDO) = Protected Designation of Origin
4 Tradizione Romane Roman Traditions Pesce Fish Baccalà e fiori di zucca in pastella Morsals of unsalted codfish and zucchini flowers sautéed with a beer and flour batter and deep fried 16,00 Supplì al telefono (V) Rice croquettes with tomato sauce and mozzarella cheese covered with bread crumbs and deep fried (V) 12,00 Tagliolini alla Carbonara Duram wheat spaghetti with a Pecorino Romano PDO, egg and crunchy bacon sauce 16,00 Scaloppa di spigola su falde di radicchio di Treviso brasate al Chianti e salsa al mosto d uva Roasted fillet of seabass with red chicory braised in red wine Chianti sauce 30,00 Dame di salmone su scarola al tegame con uvetta, pinoli e limone candito Sauteed salmon served on layer of scarola herbs, raisins, pinenuts and candied lemon Chitarrina all amatriciana Amatricana Chitarrina spaghetti seasoned with a plum tomato sauce, pepper, smoked bacon and Pecorino Romano cheese PDO 16,00 Spaghetti ajo e ojio (V) Durum wheat spaghetti sautéed with Roman extra virgin olive oil from Sabina and sweet garlic (V) 14,00 Carni Meat Spaghetti Giuseppe Cocco alla cacio e pepe (V) Artisan made Giuseppe Cocco spaghetti covered with a creamy Caciotta cheese and pepper sauce (V) 16,00 Galletto arrostito con verdure alla griglia Roasted cockerei with grilled vegetables 24,00 Straccetti di manzo rucola e pecorino Thinly sliced beef fillet with rucola salad and shavings of Pecorino Romano cheese PDO and dressed with salt, olive oil and balsamic vinegar from Modena 24,00 Saltimbocca alla romana Rolled pieces of veal, garnished with ham, sage and fried in butter and served with mashed potatoes 26,00 Filetto di manzo con patate novelle in camicia al rosmarino Beef fillet served with potatoes perfumed with rosemary 28,00 Carrè di maialino da latte al forno con salsa ai mirtilli su schiacciata di patate Roasted Rack of bay pork with blueberries sauce on a layer of potatoes 24,00 (V) = Vegetarian (PDO) = Protected Designation of Origin
5
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