ItalianRestaurantBKK.com

1.	Magatello di Vitello con salsa monferrina e tartufo nero
	Thinly sliced veal loin, with sauce of tuna and cappers, with black truffle in a bed of rocket salad
2.	Carpaccio di Tonno agli agrumi
	Thinly sliced raw imported tuna, seasoned in citrus oil dressing
3.	Mozzarella Caprese di Bufala e pomodori
	Italian fresh Imported Buffalo mozzarella, sliced with freh tomatoes and basil pesto
4.	*Ravioli di melanzane e mozzarella al filetto di pomodoro
	Home made ravioli stuffed with Eggplant and mozzarella cheese topped with fresh tomatoes, basil and porcini mushroom
5.	Risotto alla monzese
	Classical Italian Risotto blanded with Saffron and Italian imported sausages
6.	Capelli d’angelo al granchio piccante
	Angel air pasta sauteed with sea crab meat, garlic chilly, asparagus and vodka flambe’
7.	Filetto di manzo al Cognac e uva rossa
	Australian imported Angus Tenderloin, flambe with Cognac, aromatic butter and red grape
8.	*Tagliata di bue Australiano con salsa al Brunello
	Grilled Australian Sirloin, sliced and served with Brunello wine reduction sauce and white beans
9.	Piccatine di vitella al limone
	Pan fried thinly sliced veal, panfried with lemon sauce
10.	Filetto di agnello con salsa al ginepro
	Grilled Australian lamb tenderloin in red wine and juniper sauce
11.	Fegato di vitella all’Inglese
	N.Z. imported Calf liver, flambe’ with white wine, cappers and bacon
12.	Petti di pollo farcito con ricotta e radicchio
	Oven baked chicken breast, stuffed with ricotta cheese and radicchio in his own sauce

*Chef signature dish

Dessert menu’

1.	Bianco mangiare
	Almond flavored Panna cotta style
2.	Panna Cotta.
	White chocolate panna cotta on pineapple hot carpaccio, mix berries compote and sweet cream.
3.	Tiramisu’
	Classical Italian tiramisu’
4.	Tortino di cioccolato caldo salsa ai frutti di bosco e gelato alla vaniglia.
	Warm chocolate flan served with forest berries sauce and vanilla ice cream.
5.	Mousse al cioccolato.
	Chocolate mousse with mix berries and biscuit dip.
6.	Millefoglie.
	Millefuille with mascarpone cream cheese strawberries sauce and ice cream.
7.	Torta di mele con salsa alla vaniglia e gelato.
	Warm home made apple pie, vanilla sauce and ice cream
8.	Frutta di stagione.
	Seasonal fresh fruit.
9.	Formaggi assortiti.
	Selection of cheeses
10.	Cassata siciliana.
	Classical Sicilian ice cream and candid fruit cake.
11.	Tartufo al pistacchio.
	Traditional Italian Truffle shaped pistachio ice cream.
12.	Tartufo nocciolato.
	Traditional Italian Truffle shaped hazelnut ice cream.
13.	Traditional Italian Home made Gelatos.
	Chocolate Nutella Hazelnut Vanilla Coconut Lemon

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Italian import cold cuts and others

1.	Prosciutto di Parma e melone.
	Parma ham and imported melon.
2.	Salsiccia grigliata.
	Grilled Italian imported sausages with sautéed baby broccoli.
3.	Piatto assortito di affettati.
	Assorted mixed imported cold cut selection.
4.	Sfogliatella al prosciutto e funghi.
	Hot puff pastry topped with cheese, Parma ham and mushroom.

Appetizers

5.	Foie Gras padellato, pan brioche e composta all’arancio.
	Pan fried French foie gras, pan brioche and orange compote.
6.	Antipasto della casa (for 2 persons).
	Mixed selection of warm and cold house appetizers.
7.	Carpaccio di manzo.
	Sliced raw beef, extra virgin olive oil, fresh lemon and Parmesan flakes.
8.	Carpaccio di salmone agli agrumi e pepe rosa.
	Raw Tasmanian salmon carpaccio, scented with citrus dressing and pink pepper.
9.	Magatello di vitella con salsa Monferrina.
	Thin slices of veal served with tuna mayonnaise sauce and rocket salad.
10.	Calamari e zucchine fritte con salsa al pomodoro piccante
	Deep fried squids and green zucchini with spicy tomato deeping sauce
10/1.	Mille foglie di melanzane e bufala, alla parmiggiana.
	Grilled eggplants and Italian buffalo mozzarella tower, tomato and basil sauce.

Salads

11.	Insalata greca.
	Mixed green salad, tuna, feta cheese and black olives in lemon oil dressing.
12.	Rucola e salsiccia.
	Rocket salad, grilled Italian sausage, tomatoes, parmesan flakes in balsamic vinegar dressing.
13.	Insalata tiepida ai frutti di mare.
	Warm seafood salad, extra virgin olive oil, lemon and parsley.
14.	Insalata capricciosa di granchio.
	Mixed young salad with sea crab, avocado and green asparagus seasoned with vinaigrette and balsamic dressing.
15.	Caesar salad
	Crispy Roman lattuce, in garlic and anchovies mayonnaise, crispy bacon, bread crouton and parmesan shaves
16.	Mozzarella Caprese.
	Imported fresh Italian buffalo mozzarella from Campania-Italy served with fresh tomato, basil and olive oil.

Minestre Soups

17.	Zuppa di lenticchie e salsiccia.
	Lentil and imported sausages soup.
18.	Crema di zucca radicchio e funghi misti
	Pumpkin cream soup, with radicchio e wild mushrooms
19.	Minestrone di verdure.
	Mixed vegetable soup.
20.	Zuppa di pesce del mar Tirreno.
	Rich seafood soup with langoustines, shells and fish, Sicilian style.

Pasta

Italian imported durum wheat pasta

21.	Choice of traditional spaghetti or penne with your favorite sauce.
	Tomato, Arrabbiata, Puttanesca, Carbonara, Bolognese, Aglio&olio or Baby clams.
22.	Spaghetti cassopipa.
	Spaghetti sautéed with baby clams, mussels, scallops and anchovies, in white wine, garlic and chilly
23.	Spaghetti granchio e rucola.
	Spaghetti sautéed with fresh sea crab, cherry tomatoes and rocket salad.
24.	Penne ai funghi e salsiccia.
	Penne with imported sausages and mushrooms.
25.	Spaghetti all’astice.
	Spaghetti with half Canadian imported lobster chef style.
26.	Garganelli all’agnello e funghi porcini.
	Eggs penne pasta, tossed with lamb and porcini mushroom ragout.
27.	Spaghetti alle vongole pesto e zucchini.
	Spaghetti pasta sautéed with fresh baby clams and zucchini in pesto sauce.

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Home made pasta

Hand made wheat flour “00” and fresh eggs pasta

28.	Taglierini ai porcini e crema di tartufo.
	Taglierini sautéed with Porcini mushroom and truffle cream sauce.
29.	Taglierini agli scampi e branzino.
	Taglierini pasta tossed with langoustines and sea bass fish fillets.
30.	Tagliolini neri con bisque all’aragosta.
	Black ink tagliolini tossed in lobster brandy bisque sauce.
31.	Cappellacci di ricotta e spinaci.
	Home made ravioli stuffed with spinach and ricotta cheese served with meat or tomato sauce or butter and sage.
32.	Lasagna verde pasticciata.
	Layers of home made spinach pasta, meat sauce and béchamel.
32/1.	Meat and foie gras home made ravioli, in truffle and sage sauce.
	Eggs penne pasta, tossed with lamb and porcini mushroom ragout.

Risotto

Italian style rice dishes, made by Carnaroli rice

33.	Risotto ai Porcini e speck
	Porcini mushroom risotto and smoked ham, finished with Grana padano cheese
34.	Risotto ai frutti di mare
	mix seafood italian style risotto
35.

Volcanic stone grill

Our meats were chill imported aged and grilled on our volcanic stone grill

- Sauce of your choice -
Pepper sauce, red wine sauce, gorgonzola sauce, mushroom sauce, café de paris butter.

36.	Filetto alla brace.
	Grilled Australian Angus tenderloin,
37.	Contro filetto di manzo “Wagyu”alla griglia
	Grilled Australian Wagyu Rib Eye 400 days grain fed
38.	Pollastrino nostrano al mattone.
	Grilled “country side style” whole chicken.
39.	Costolette d’abbacchio alla scottadito.
	Grilled Australian marinated lamb cutlets.
40.	Costina di vitella alla griglia.
	Grilled Australian veal chop topped with cantarelle mushroom.
41.	TAGLIATA DI BISTECCA ALLA FIORENTINA AL CHIANTI .
	Grilled Australian imported Angus T-bone steak cut Florentine style. min. 800gr.

Meat main courses

41.	Filetto di Angus in salsa al vino rosso e gorgonzola.
	Grilled Australian imported Angus Tenderloin served in red wine sauce and potatoes topped with gorgonzola cheese.
42.	Cotoletta alla Milanese.
	Breaded New Zealand veal cutlet, served with rocket salad.
43.	Filettini di manzo al lardo di colonnata.
	Filet mignon of imported Augus Beef, wrapped in Italian bacon, topped with cantarelle mushroom.
44.	Scaloppa di vitello alla valdostana
	Australian veal escaloppe pan fried in white wine and sage, topped with Fontina cheese and Parma ham
45.	Costoletta d’agnello con fegato d’oca e porcini.
	Oven baked Australian lamb chops, stuffed with French foie gras and porcini mushroom.
46.	Doppie costolette d’agnello al vino rosso.
	Double cut lamb chop with reduction of Chianti wine.
47.	Costata d’agnello arrosto (2 pers.).
	Oven roasted rack of Australian lamb Tuscany style.
48.	Ossobuco di vitella con cremolata e risotto allo zafferano.
	Braised Veal ossobuco in his own sauce, vegetable and saffron risotto.
49.	Saltimbocca alla Romana.
	N.Z veal scaloppini, topped with Parma ham and pan fried in white wine and sage.

Fish and seafood

51.	Filetto di merluzzo grigliato, capasanta e salsa allo zafferano.
	Imported Cod fish fillet in saffron and leek sauce, large Alaskan imported scallop and Italian grilled vegetables.
52.	Gamberoni all’aglio, olio e peperoncino.
	Pan fried king prawns, in garlic, olive oil and chilies.
53.	Branzino al sale.
	Sea bass whole fish, oven baked in rock salt crust.
54.	Filetto di branzino in padella e salsa al limone.
	Pan fried seabass fish fillet in lemon sauce.
55.	Salmone in camicia di melanzane e salsa alle erbe.
	Oven baked imported fresh Tasmanian salmon wrapped with eggplant and herbs sauce.
56.	Snow fish al prosecco e vegetali.
	Pan fried imported Snow fish in Prosecco wine sauce and vegetables.

Imported fish and seafoodis also available from our daily special menu

Pizza

57.	Margherita.
	(Tomato, mozzarella)
58.	Capricciosa.
	(Tomato, mozzarella, artichokes, ham and mushroom)
59.	Parma ham.
	(Tomato, mozzarella, imported Parma ham)
60.	Diavola.
	(Tomato, mozzarella, spicy Italian salami)
61.	Vegetarian.
	(Tomato, mozzarella, assorted mixed vegetables)

Any other choice of pizza can be made upon request and availability of ingredients.

DelicatessenSelection of home made specialties and Italian imported goods, available from our display fridge.

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House wines

1.	White wine.
	House selection of the month (TREBBIANO)
2.	Red wine.
	House selection of the month (SANGIOVESE)

Premium House Wines

3.	Sparkling:
	Prosecco “Sette Cascine” N.V.
4.	White:
	Chardonnay Zuc di Volpe “Volpe Pasini” 2005 (13.5%)Ribolla Gialla “Volpe Pasini” 2006 (13%)
5.	Red:
	Morellino di Scansano “Morris Farms” 2005 (13%) Pian di Nova Igt “Il Borro” 2005 (13.5%)
6.	Dessert wine:
	Verduzzo Borgo Tesis “Fantinel” Friuli V.G., 2005 (12%)

Cellar selection

White Wines:

Centine Rose’ “Banfi” 2006 (12.5%)	Tuscany
Chardonnay Marzocco “Avignonesi” 2003 (13%)	Tuscany
Eclisse Bianco “La Roncaia” 2005 (13%)	Friuli

Red Wines:

Chianti DOCG “Cantine Leonardo” 2006 (12.5%)	Tuscany
Formulae “Barone Ricasoli” 2004 (13.5%)	Tuscany
Vitiano “Falesco” 2005 (13%)	Umbria
Aglianico IGT “Vesevo” 2005 (13.5%)	Campania
Badiola IGT “Mazzei” 2004 (13%)	Tuscany
Rosso dei Notri IGT “Tua Rita” 2006 (13.5%)	Tuscany
Nero d’Avola “Zisola” 2005 (14%)	Sicily
Morellino di Scansano “Morris Farms” 2005 (13%)	Tuscany
Serrata Belguardo “Tenuta Belguardo” 2005 (13.5%)	Tuscany
Valpolicella Classico “Allegrini” 2005 (13%)	Veneto
Centine Igt “Banfi” 2005 (12.5%)	Tuscany
Vertigo IGT “Livio Felluga” 2005 (13.5%)	Friuli
Dolcetto Visadi’ “Clerico” 2004 (14%)	Piedmont
Palazzo Della Torre “Allegrini” 2004 (13.5%)	Veneto
Barbera D’Asti “La Spinetta” 2004 (13.5%)	Piedmont
Pin Monferrato Rosso “La Spinetta” 2003 (14%)	Piedmont
Brunello “Poggio Antico” 1999 (13.5%)	Tuscany

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Champagnes

9.	Delamotte Brut
10.	Delamotte Blanc de Blanc

Sparkling

11.	Prosecco di Valdobbiadene “Follador” N.V. (11%)
12.	Sergio Prosecco “Mionetto” (12%)

White Wines

13.

White Wines:

Le Rime, Chardonnay-Pinot Grigio “Banfi” 2006 (12.5%)	Tuscany
Chardonnay Serbato “Batasiolo” 2006 (12.5%)	Piedmont
Sharjs IGT “Livio Felluga” 2006 (13.5%)	Friuli
Fiano di Avellino DOCG “Guido Marsella” 2006 (13.5%)	Campania
Gavi di Gavi Granee’ DOCG “Batasiolo” 2006 (11.5%)	Piedmont
Sauvignon Blanc Santa Helena “Fantinel 2006 (13%)	Friuli
Tocai Santa Helena “Fantinel” 2006 (13%)	Friuli
Grego Di Tufo DOCG “Vesevo” 2006 (13%)	Campania
Roero Arneis “Bruno Giacosa” 2006 (13%)	Piedmont
Pinot Grigio Grivo’ DOC “Volpe Pasini” 2006 (13%)	Friuli
Ribolla Gialla Igt “Volpe Pasini” 2006 (13%)	Friuli
Santagostino Bianco IGT “Firriato” 2006 (14%)	Sicily
Aurente Chardonnay “Lungarotti” 2005 (13%)	Umbria
Quater IGT “Firriato” 2006 (14%)	Sicily

Dessert Wines

14.

Dessert Wine:

Verduzzo Borgo Tesis “Fantinel” 2005 (12%)	Friuli
Torcolato “Maculan” 2000 (14%)	Veneto

Red Wines

15.

Red Wines:

Montepulciano Secco Rubino DOC “Tollo” 2003 (13%)	Abruzzo
Bardolino Classico DOC “Sartori” 2005 (12%)	Veneto
Tripudium IGT ”Duca di Castelmonte” 2003 (14%)	Sicily
Rosso di Montalcino DOCG “ Cantine Montalcino” 2004 (13.5%)	Tuscany
Barbera d’Alba Sovrana DOC “Batasiolo” 2004 (14%)	Piedmont
Chianti Classico “Castello di Fonterutoli” 2004 (13.5%)	Tuscany
Santagostino Rosso IGT “Firriato” 2004 (14.5%)	Sicily
Chianti Classico DOCG “Castello di Bossi” (13.5%) 2003	Tuscany
Campoleone “Lamborghini” 2003 (13.5%)	Umbria
Casalferro “Barone Ricasoli” 2003 (14.5%)	Tuscany
Sagrantino di Montefalco DOCG “Lungarotti” 2004 (14%)	Umbria
Montiano “Falesco” 2003 (13.5%)	Latium
Avvoltore “Morris Farms” 2003 (13.5%)	Tuscany
Taurasi DOC “Vesevo” 2000 (13.5%)	Campania
Brancaia il Blu “La Brancaia” 2003 (13.5%)	Tuscany
Focus Igt “Volpe Pasini” 2002 (13.5%)	Friuli
Quater Rosso IGT “Firriato 2005 (14.5%)	Sicily
Barolo DOCG “Batasiolo” 2003 (14%)	Piedmont
Chianti Clas. Riserva “Cast. Di Fonterutoli” 2001 (13.5%)	Tuscany
Harmonium IGT “Firriato” 2004 (15%)	Sicily
Amarone della Valpolicella DOC “Musella” 2001 (15%)	Veneto

Connoisseur Wine List

16.

Champagnes:

Moet & Chandon Brut N.V.	France
Salon Milesime 1996	France

17.

Whites:

Capichera IGT, 14% “Capichera” 2006	Sardinia
Rossj Bass IGT, 13.5% “Angelo Gaja” 2005	Piedmont

18.

Reds and Super Tuscans:

Camelot IGT, 14.5% “Firriato” 2004	Sicily
Solengo, 14% “Argiano” 2003	Tuscany
Amarone, 15% “Allegrini” 2001	Veneto
Fratta, 14% “Maculan” 2001	Veneto
Siepi, 14%Castello di Fonterutoli” 2003	Tuscany
Turriga IGT, 14% 2002	Sardinia
Borolo Vigna Rionda, 14.5% “Massolino” 1998	Piedmont
Excelsus, 13% “Castello Banfi” 2001	Tuscany
Barolo Riserva Briccolina, 14% “Batasiolo” 2003	Piedmont
Maurizio Zanella, 13.5% “Ca Del Bosco” 2000	Lombardy
Tignanello, 13.5% “Antinori” 2001	Tuscany
Guado al Tasso, 14% “T. Guado al Tasso”2000	Tuscany
Sassicaia, 13.5% “Tenuta San Guido” 2002	Tuscany
Sperss Langhe DOCG, 13.5% “Gaja” 2001	Piedmont
Amarone, 17% “Dal Forno” 2001	Veneto

Magnum Bottles

150 CL

19.

Magnum Bottles:

Prosecco, 11.5% “Fantinel” NV	Veneto
Santagostino, 14.5% “Firriato” 2004	Sicily
Chianti Riserva, 13% “Leonardo” 2004	Puglia
Primitivo, 14% “Conti Zecca” 2003	Tuscany
Chianti Classico, 13.5% “Castello di Bossi” 2003	Tuscany
Casalferro, 13.5% “Barone Ricasoli” 2000	Tuscany
La Firma, 14% “Cantine del Notaio” 2004	Campania
Berardo Chianti Classico Ris., 13.5% “Cast. Bossi” 2001	Tuscany
Castello di Brolio, 13.5% “Barone Ricasoli” 1999	Tuscany
Harmonium, 15% “Firriato” 2004	Sicily
Pin, 14% “La Spinetta” 2001	Piedmont
Camelot, 14.5% “Firriato” 2004	Sicily
Amarone Monte delle Fontane, 16% “Tezza” 2001	Veneto
Girolamo, 13.5% “Castello di Bossi” 2001	Tuscany
Corbaia, 13.5% “Castello di Bossi” 2001	Tuscany
Fratta, 14.5% “Maculan” 2001	Veneto
Flaccianello, 14.5% “Fontodi” 2003	Tuscany
Amarone, 15% “Allegrini” 2000	Veneto
Solengo, 14% “Argiano” 2003	Tuscany
La Poja, 14.5% “Allegrini” 2000	Veneto
Brunello Cerretalto, 14.5% “Casanova di Neri” 2000	Tuscany

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