LA CENA - Hotel Granduca Houston

LA CENA ZUPPE E ANTIPASTI ZUPPA DEL GIORNO INSALATA MISTA INSALATA TRICOLORE INSALATA DI CESARE INSALATA CAPRESE PROSCIUTTO CARPACCIO DI BUE TARTARA DI TONNO GAMBERONI

Soup of the Day

10

Baby Greens│Heirloom Tomatoes│Croutons│Toasted Pinenuts│Champagne Dressing

12

Baby Arugula│Belgian Endive│Radicchio│Fresh Raspberry Vinaigrette

13

Romaine Salad│Parmesan Crisp│Focaccia Croutons│Homemade Caesar Dressing

13

Burrata Cheese│Roma Tomato│Fresh Basil│Balsamic Dressing

14

Parma Prosciutto│Baby Frisée│Caramelized Pecan│Poached Pear│Gorgonzola Dressing

13

Thin-Sliced Raw Beef│Arugula│Parmesan│Crispy Capers│Lemon Mustard Dressing

13

Ahi Tuna Tartar│Avocado│Red Onion│ Balsamic Dressing│Toasted Ciabatta Bread

14

Spicy Couscous│Tomato Coulis│Citrus Poached Shrimp

14

PRIMI PIATTI GNOCCHI RISOTTO DI MARE SPAGHETTI CHITARRA LINGUINI RAVIOLI GARGANELLI

Ricotta Spinach Gnocchi│Lobster│Curry Pink Sauce

22

Risotto│Shrimp│Calamari│Scallops│Clams

21

Spaghetti Chitarra│Braised Radicchio│Diced Prosciutto│Barolo Wine Sauce

19

Linguini Pasta│Fresh Manila Clams│Chopped Garlic│Parsley│White Wine Sauce

21

Roasted Veal and Sausage Ravioli│Raisins│Pinenuts│Fresh Sage│Brown Butter

19

Garganelli Pasta│Zucchini│Cherry Tomatoes│Scallops│Mascarpone Sauce

21

SECONDI DI CARNE MANZO

Grilled Filet Mignon│Foie Gras│Mashed Potatoes│Marsala Truffle Sauce

46

Pan-Seared Lamb Loin│Root Vegetable Caponata│Raspberry Sauce

34

ANATRA

Crispy Duck Breast│Sautéed Spinach Spaetzle│Orange Sauce

36

VITELLO

Veal Medallion│Prosciutto│Asparagus│Fingerling Potatoes│White Wine Sauce

36

AGNELLO

SECONDI DI PESCE BRANZINO

Almond Crusted Branzino│Mashed Potatoes│Lemon-Thyme Sauce

36

Pan-Seared Tuna│Baby Bok Choy│Grilled Polenta│Caramelized Balsamic Sauce

39

SOGLIOLA

Dover Sole Filet│Chick Pea Purée│Broccolini│Bordelaise Sauce

42

SALMONE

Pistachio Crusted Salmon│Saffron Cauliflower Cake│Porcini Mushroom Sauce

32

TONNO

MENU DEGUSTAZIONE Five Courses $85

Wine Pairing $65

Gratuity of 20% will be added to parties of six persons and more.

Enrico Glaudo – Executive Chef