Ristorante Pappagallo Dinner Menu

Parmesan shavings, croutons, hard boiled eggs, bacon bits, creamy garlic dressing

Crispy iceberg lettuce and creamy blue cheese dressing, topped with blackened shrimp, tomatoes, scallions

Orange and saffron

Marinated yellow and red beets, cucumber, walnuts, horseradish and mascarpone sauce

Arugula, grilled corn, quinoa, mango, sweety drops, avocado, feta, garlic and oregano vinaigrette

Soy and chilli sauce marinated tuna over crushed avocado topped with seaweed salad, sesame seeds and teriyaki glaze

Leeks and potato veloute, candied plum tomato, parsley oil

Grass fed beef loin, rucola, caper berries, organic parmesan, original Cipriani dressing

Miso sauce, tomato-onion brunoise, fried pork skin

Fried zucchini, pickled scotch bonnet tartar sauce

4oz seared, celery-fennel-apple compote, toasted pecan, port and grape sauce, pan brioche

Smoked pumpkin purée, crispy bacon crumbs, squid ink tuile

Spinach pasta filled with roasted duck, mushroom cream sauce, toasted pine nuts

Parma ham, heirloom tomato, fresh basil

Creamy white truffle paste, porcini and local blue oyster mushrooms

Ginger and oregano oil

Carnaroli rice, forest mushrooms, extra virgin olive oil

Garlic chickpea purée, chimichurri dressing, balsamic glazed

Carnaroli rice, shrimp, scallops, clams, mussels, garlic, diced tomatoes, basil, olive oil, white wine

Lobster filled pasta, creamy lobster bisque

Roman pecorino and black pepper

Sautéed lobster in tomato crustacean sauce

Shrimp, scallops, clams, mussels, calamari, garlic, red grape tomatoes, olive oil, white wine

Slow braised beef short rib ragout and forest mushrooms, parmesan shaves

Homemade bolognese ragoût

Pumpkin filled pasta with mostarda di frutta, amaretto, white beans sauce, black summer truffle

Baked with bolognese sauce, bechamel and parmigiano reggiano

Pan-fried, sautéed spinach, cauliflower purée, tomato-honey ginger sauce

Spaghetti squash gratin, pickled beets, mango and papaya salsa, orange gastrique

Buba-style: touch of cayenne pepper, garlic, tomatoes, mushrooms, scallions, brandy-tarragon cream sauce, “casereccie” pasta, frazzled leeks

Bok choy, roasted pepper, garlic, lime, ginger, coconut, cilantro sauce

Crushed chimichurri potato, sauteed rainbow chard, port wine sauce

Thinly sliced veal, lemon caper sauce, mashed potatoes, orange glazed carrots

Spaghetti tomato and basil sauce

Slow braised veal ossobuco, saffron risotto topped with gremolada

Breaded veal, lemon beurre blanc, arugula and tomato salad

Chicken and Italian sausage sautéed with garlic, cherry peppers, tomatoes, de-glazed with balsamic vinegar, roasted garlic mash potatoes

Fried yuca chips, charred broccoli, peppercorn sauce

Shallot crusted, sweet potato mash, green asparagus, bordelaise sauce

Sautéed potatoes, mushrooms and onion, Café de Paris sauce

slow cooked for 72 hours, with pomegranate glazed Brussels sprouts, mashed potatoes, caramelised onion, chianti sauce