Ristorante Al Pellegrino

 

 

Menù Classico

 

Primi Piatti:                   Risotto al Tastasal

Secondi Piatti:               Fesa al Forno Profumata al Rosmarino

Contorni:                       Verdure Cotte di Stagione

Dessert:                         Meringata Barbagliata con Cioccolata Calda

Caffè

Vini:                              D.O.C. in bottiglia

Acqua minerale

 


English:

Pasta and Risotto:                 Country Risotto with Sausage and meat ragout

Main Courses:                       Roast loin of porc with rosemary

Accompaniments:                 Pan-fried spinach

Dessert:                                  Parfait and chocolate custard

                                                  Espresso

Suggested Wines:                White and Red Wine D.o.c. and Mineral Water

 

French:

 Pâtes et Risotto:                   Risotto campagnard à la saucisse et ragout de vivande

Plats Principaux:                  Longe de porc au four au romarin

Garnitures:                            Épinards poêlés

Dessert:                                  Parfait et de crème au chocolat

                                                  Espresso

Suggestion de Vins:             D.o.c. et eau minéral

 

Spanish:

Pasta y Arroz:                       Risotto rústico con salchicha y carne

Platos principales:               Lomo de cerdo al horno al aroma de romero

Guarniciones:                       Espinacas en sartén

Postres:                                  Parfait y crema de chocolate

                                                 Espresso

Vinos recomendados:          D.o.c. y agua mineral

 

Deutsche:

 Pasta und Reis:                    Rustikaler Risotto mit Wurst und Hackfleisch

Hauptgerichte:                      Schweinelenden mit rosmarin

Beilagen:                               Pfannenspinat

Dessert:                                 Halbgefrorenes und Schokoladencreme

                                                 Espresso

Weinempfehlung:                D.o.c. und Mineralwasser

 


 

Menù Consigliato

 

Primi Piatti:                  Risotto alle Verdura Primavera

                                      Bigoli al Torchio Monte Berico

Secondi Piatti:               Bocconcini di Manzo con Polenta

Contorni:                      Verdure Cotte di Stagione e Patate al forno

Dessert:                         Meringata Barbagliata con Cioccolata Calda

Caffè

Vini:                              D.O.C. in bottiglia

Acqua minerale

 


English:

Pasta and Risotto:                 Spring Vegetable risotto

                                                “Bigoli Monte Berico” home-made spaghetti with meat ragout

Main Courses:                       Veal bites in a smooth tomato sauce, served with polenta

Accompaniments:                  Pan-fried spinach and roasted potato

Dessert:                                   Parfait and chocolate custard

                                                   Espresso

Suggested Wines:                 White and Red Wine D.o.c. and Mineral Water

 

French:

 Pâtes et Risotto:                     Risotto aux légumes Primavera

                                                 “Bigoli Monte Berico” Spaghetti avec ragout de viande

Plats Principaux:                   Emincé de veau en sauce de tomate, servi avec polenta

Garnitures:                             Épinards poêlés et pomme de terre rôtie

Dessert:                                   Parfait et de crème au chocolat

                                                   Espresso

Suggestion de Vins:              D.o.c. et eau minéral

 

Spanish:

 Pasta y Arroz:                        “Risotto Primavera” con verduras

                                                  “Bigoli Monte Berico” espaguetis con carne

Platos principales:                  Bocaditos de ternera en una suave salsa de tomate, acompañados de polenta

Guarniciones:                          Espinacas en sartén y patatas asadas

Postres:                                    Parfait y crema de chocolate

                                                   Espresso

Vinos recomendados:            D.o.c. y agua mineral

 

Deutsche:

 Pasta und Reis:                    Frühlingsrisotto mit Gemüse

                                               “Bigoli Monte Berico” Spaghetti mit Hackfleisch

Hauptgerichte:                     Häppchen vom Kalbsbraten in einer Tomatencremigen und Polenta

Beilagen:                               Pfannenspinat und Ofenkartoffeln

Dessert:                                 Halbgefrorenes und Schokoladencreme

                                                 Espresso

Weinempfehlung:                D.o.c. und Mineralwasser

 


 

Menù Vicentino

 

Primi Piatti:                   Risotto agli asparagi di Bassano del Grappa

Secondi Piatti:               Baccalà alla Vicentina con Polenta

Contorni:                       Insalate miste

Dessert:                         Meringata Barbagliata con Cioccolata Calda

Caffè

Vini:                              D.O.C. in bottiglia

Acqua minerale

 


English:

Pasta and Risotto:           Asparagus Risotto

Main Courses:                 Vicenza-style stockfish with Polenta

Accompaniments:            Mixed salad

Dessert:                             Parfait and chocolate custard

                                            Espresso

Suggested Wines:          White and Red Wine D.o.c. and Mineral Water

 

French:

Pâtes et Risotto:             Risotto aux asperges

Plats Principaux:           Morue à la mode de Vicence avec Polenta

Garnitures:                     Salade mêlée

Dessert:                           Parfait et de crème au chocolat

                                           Espresso

Suggestion de Vins:      D.o.c. et eau minéral

 

Spanish:

 Pasta y Arroz:                Risotto con espàrragos

Platos principales:        Bacalao a la vicentina con Polenta

Guarniciones:                Ensalada mezclada

Postres:                           Parfait y crema de chocolate

                                           Espresso

Vinos recomendados:    D.o.c. y agua mineral

 

Deutsche:

 Pasta und Reis:             Spargel-Risotto

Hauptgerichte:              Stockfisch nach Vicenzaer mit Polenta

Beilagen:                       Mischsalat

Dessert:                         Halbgefrorenes und Schokoladencreme

                                         Espresso

Weinempfehlung:        D.o.c. und Mineralwasser

 


 

Menù Ricercato

 

Antipasto:                       Sfogliatine ai funghi di bosco

                                       Speck di Asiago

                                       Sopressa Vicentina D.O.P.

Primi Piatti:                    Risotto al Radicchio di Chioggia

                                       Bigoli al Tastasal

Secondi Piatti:                Fesa al forno con Patate

Contorni:                        Verdure Cotte di Stagione ed Insalate

Dessert:                           Meringata Barbagliata con Cioccolata Calda

 Caffè

Vini:                                D.O.C. in bottiglia

 Acqua minerale

 


English:

Appetizers:                                          Vol-au-vent à la Reine with mushrooms

                                                               Rosettes of smoked speck

                                                               “Sopressa Vicentina” d.o.c.

Pasta and Risotto:                              Risotto with Chioggia Radicchio

                                                               “Bigoli Tastasal” home-made spaghetti with sausage

Main Courses:                                    Roast loin of porc, served with roasted potato

Accompaniments:                               Pan-fried spinach and mixed salad

Dessert:                                                Parfait and chocolate custard

                                                                Espresso

Suggested Wines:                               White and Red Wine D.o.c. and Mineral Water

 

French:

 Hors-d’œuvre:                                    Vol-au-vent à la Reine avec champignons

                                                               Petit roses de Speck fumé

                                                               “Sopressa Vicentina” d.o.c.

Pâtes et Risotto:                                  Risotto à la chicorée de Chioggia

                                                               “Bigoli Tastasal” Spaghetti à la saucisse

Plats Principaux:                                 Longe de porc au four, servi avec pomme de terre rôtie

Garnitures:                                           Épinards poêlés et salade mêlée

Dessert:                                                 Parfait et de crème au chocolat

                                                                 Espresso

Suggestion de Vins:                            D.o.c. et eau minéral

 

Spanish:

 Entrantes:                                            “Vola u Vent” Reina con setas

                                                               Rosas de Speck ahumado

                                                               “Sopressa Vicentina” d.o.c.

Pasta y Arroz:                                     Risotto con achicoria de Chioggia

                                                               “Bigoli Tastasal” espaguetis con salchicha

Platos principales:                              Lomo de cerdo al horno, acompañados de patatas asadas

Guarniciones:                                      Espinacas en sartén y Ensalada mezclada

Postres:                                                 Parfait y crema de chocolate

                                                                Espresso

Vinos recomendados:                         D.o.c. y agua mineral

 

Deutsche:

 Vorspeisen:                                        Blätterteigpasteten “Regina” mit Pilzen

                                                               Speck und “Sopressa Vicentina” d.o.c.

Pasta und Reis:                                   Risotto mit Radicchio aus Chioggia

                                                               “Bigoli Tastasal” Spaghetti mit Wurst

Hauptgerichte:                                    Schweinelenden und Ofenkartoffeln

Beilagen:                                              Pfannenspinat und Mischsalat

Dessert:                                                Halbgefrorenes und Schokoladencreme

                                                                Espresso

Weinempfehlung:                               D.o.c. und Mineralwasser

 


 

Menù Studente

 

Primi Piatti:                  Pasta al Pomodoro

Secondi Piatti:              Arrosto al forno

Contorni:                      Patate Fritte o Patate al Forno

Bevande:                       Acqua minerale

Possibilità di aggiungere il dessert (dolce, frutta o gelato).

 


English:

Pasta and Risotto:                Pasta with Tomato sauce

Main Courses:                     Beef roast stuffed

Accompaniments:                Roasted potato or French Fries

Drinks:                                 Mineral Water

 

French:

 Pâtes et Risotto:                Pâtes à la sauce tomate

Plats Principaux:               Rôti de bœuf

Garnitures:                        Pomme de terre rôtie ou pommes frites

Boissons:                            Eau minéral

 

Spanish:

Pasta y Arroz:                    Pasta con salsa de tomate

Platos principales:            Carne asada al horno

Guarniciones:                    Patatas Asadas o patatas fritas

Bebidas:                              Agua mineral

 

Deutsche:

Pasta und Reis:                 Pasta mit Tomatensauce

Hauptgerichte:                  Rostbraten

Beilagen:                           Ofenkartoffeln oder Pommes Frites

Getränke:                          Mineralwasser

 


Torna alla Home Page