Menu-a-la-carte

Chef Diego ed il suo staff propongono per il ristorante dal Grigio un menù alla carta frutto di una cucina tipica del territorio unita ad un tocco di  creatività, prestando particolare cura alla scelta delle materie prime. Il menù, che cambia almeno quattro volte l’anno, attinge dai prodotti stagionali, rispettando la tradizione che cercando di valorizzarne i suoi prodotti tipici. Nella composizione culinaria c’e’ uno studio di ricerca del giusto equilibrio tra gusti, profumi e cromatismi, lasciando libera quell’interpretazione quasi artistica frutto di esperienze acquisite.

Antipasti – Starters

antipasto dal grigio ristoante
  • Antipasto misto alla Grigio. Comprende una selezione di salumi e formaggi accompagnati da marmellate o miele. Melanzane grigliate, olive, funghi, zucchine marinate, fagioli cannellini o altri prodotti di stagione.

Mixed variety of italian appetizers (selection of cheese, vegetables, ham and salami). This is a selection of cured meats, cheeses and tasty bites. A selection of fresh product in according to the season, including: pickled eggplant, marinated zucchini,  mushrooms in olive oil, tuscany beans or stewed,  salami mixed, ham, sausage and cheese mix. A true Italian appetizer from our Chef.

Primi Piatti – First Courses

  • Ravioli con scamorza affumicata, salsa ai pomodorini cigliegino e basilico
  • Ravioli with smoked cheese sauce with cherry tomatoes and basil

New singular experience for homemade ravioli filled with fresh eggplant in a fresh tomato sauce.

Tonnarelli amatriciana dal grigio ristorante
  • Tonnarelli alla matriciana
  • Tonnarelli (fresh pasta) with matriciana sauce

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl.

  • Tagliolini ai fiori di zucca e prosciutto croccante
  • Tagliolini (fresh pasta) with zucchini flowers and crispy Parma ham

A monument of the Italian cuisine: the zucchini flowers with crispy ham, in a special summer edition.

  • Pappardelle al cinghiale
  • Pappardelle with boar sauce

Have you ever had pasta with Bolognese sauce? It’s just different from a typical meat sauce for pasta: smoother, meatier, mellower and a lot richer than a typical ragu.  No garlic.

  • Mezzemaniche alla carbonara
  • Carbonara

Great classic Italian recipe for pasta with bacon and egg sauce. Usually make it with English bacon and Parmesan cheese, but here we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement respect the touristic classic menu.

Secondi Piatti – Main Courses

  • T-Bone (tagli da 1Kg – 1,5Kg – 2Kg)
  • Shorthorn

Our special selection of meats ready to satisfy your palate. Embark on a succulent beef steak. Let yourself be seduced by the delicacy of “Fiorentina” steak cooked to perfection. All accompanied by roasted potatoes and sautéed chicory.
(min 2 people)

  • Tagliata alla parmigiana “dal grigio”
  • Sliced steak with Grigio’s parmigiana (aubergine, parmigiano, tomato)

Yes, there is the famous Florentine steak, a large T-bone steak served blood rare. But just as often, restaurants offer a sliced steak, called “ tagliata ”, essentially a nice thick piece of beef that is grilled, then carved. It’s simple and delicious but impressive nonetheless in this coupled with aubergine, mozzarella cheese  and parmesan

  • Tagliata rucola e scaglie di grana
  • Sliced steak with arugula parmesan and balsamic vinegar

Essentially a nice thick piece of beef that is grilled, then carved. It’s simple and delicious but impressive nonetheless in this coupled with arugula and parmesan… with a balsamic vinegar.

  • Filetto o Entrecote
  • Tenderloin or Entrecote

What’s not the love about if not a piece of meat with the word “tender” in it’s name? Grilled beef tenderloin is right up here with your choices if you ever need to pick a last meal, this is the right choise
Choose an entrecote if you need of bit more .

Dessert

Tiramisu’

Panna cotta

Sbriciolata

Bavarese

Zuppa inglese

Cheese cake

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Dal Grigio Ristorante