Christmas Promotion Menu at Alkaff Mansion Ristorante

Christmas Eve & Day Dinner 

Monday & Tuesday, 24th & 25th of December 2012 

Amuse Bouche 

Terrina di Fegato Grasso, Riduzione al Porto e Uova di Quaglia al Tartufo 

Foie Gras ‘Terrine’ with Port Wine Reduction & Truffle Quail Egg 

Scampi al Vapore, Passata Fredda di Pomodoro e Fichi 

New Zealand Langoustines with San Marzano Tomato Coulis & Figs 

Branzino al Forno con Carciofi, Olive Nere e Capperi di Pantelleria 

Oven Baked Mediterranean Sea Bass with Sardinian Artichokes, Black Olives, Caper Berries 

Gnocchi di Zucca al Ragu’ d’Anatra in Salsa di Funghi Secchi 

Homemade Pumpkin Dumpling with ‘Rougie’ Duck Ragout & Dry Porcini Mushroom Sauce 

Controfiletto di Manzo Wagyu, Papate Fondenti e Salsa alla Mostarda 

Grilled Wagyu Beef ‘Marble 8’ with Potato Fondant & Whole Grain Mustard Sauce 

Crema di Castagne e Yogurt, Nuvola di Ricotta e Nocciole Piemontesi 

Chestnut & Yogurt Cream with Buffalo Ricotta Mousse & Toasted Hazelnut 

Customized By Executive Chef Marco Guccio 

$148++ 

Christmas Day Brunch 

Tuesday, 25th of December 2012 

Oven Baked Eggplant ‘Parmigiana’ 

Buffalo Mozzarella with Tomato & Basil Selection of Vegetarian Salad 

Octopus Salad with Bell Pepper, Potato & Black Olives 

Fresh Coffin Bay Oyster 

Shooter of King Prawns in Cocktail Sauce 

Calamari Salad with Celery, Orange & Mint 

Fresh Whole Scottish Salmon ‘Bella Vista’ 

Selection of Cold Cuts 

Wagyu Beef Carpaccio with Rocket Salad & Dijon Mustard Dressing 

Cold Cut of Veal Eye Round with Tuna Sauce & Capers 

‘Tortelli’ with Buffalo Ricotta, Basil & Tomato San Marzano 

‘Orecchiette’ with Anchovies, Broccoli & Toasted Pine Nut 

Homemade ‘Tagliatelle’ in Milk Fed Lamb Ragout 

Pan Seared Atlantic Cod with Black Mussel ‘Guazzetto’ 

Oven Baked Turkey with Black Berry & Caramelized Chestnut 

Selection of Alkaff Mansion Pastry 

Classical Italian ‘Panettone’ with Chantilly Cream & Chocolate Sauce 

Fresh ‘Marsala’ Wine Sabayon with Mix Berries 

Assorted Selection of Italian Cheese with Fresh Fruit & Jam 

Customized By Executive Chef Marco Guccio 

$108++ 

New Year’s Eve Dinner 

Monday, 31st of December 2012 

Amuse Bouche with a glass of Prosecco 

Tartare di Salmone Scozzese, Panna Acida e Caviale 

Marinated Scottish Salmon ‘Tartare’ with Sour Cream & ‘Oscietre Prestige’ Caviar 

Capesante, Zuppetta di Topinambour e Funghi Morelle 

Pan Seared Hokkaido Scallop with Jerusalem Artichoke Soup & Morel Mushroom Ragout 

Aragosta al Vapore, Lenticchie Brasate e Guanciale Croccante 

Boston Lobster with Lentil Stew from Castelluccio & Crispy Pork ‘Guanciale’ 

Agnolotti di Stinco di Vitello e Midollo di Bue con Purea di Zucca e Barbaresco 

Homemade Braised Veal Shank ‘Agnolotti’ with Pumpkin Puree’ & ‘Barbaresco’ Reduction 

Petto d’Anatra all’Arancia e Vaniglia, Cipolline Glassate e il suo Fondo 

Slow Cooked ‘Rougie’ Duck Breast with Glazed Pearl Onion & Orange Vanilla Scent 

Semifreddo alle Castagne, Salsa al Cioccolato e Ribes Rosso 

Chestnut ‘Parfait’ with ‘Valrhona’ Chocolate Sauce & Red Currant 

Customized By Executive Chef Marco Guccio 

$188++