APPETISERS

TUNA & SHRIMP | L  22

tuna tartar and flamed sashimi, giant tiger prawn, avocado cream in kataifi roll, deep fried egg yolk, herb aioli

ANTIPASTO MISTO  17

slow dried pork belly, lard with garlic, duck breast, chopped salmon, tiger prawn tempura, spicy freshly salted cucumbers, cheese chips, olives

CARPACCIO | G  11

salted beef fillet marinated with herbs, Parmesan, pickled nameko mushrooms, tuna aioli

OLIVES | GLV  6

natural, salty un-pitted Italian olives matured in sunflower oil

CHEESE SELECTION  15

cheese selection, croutons, spicy apple jam, roasted nuts, fresh berries

SALMON SALAD  11

salmon fillet, salad leaves, cucumber, cottage cheese cream, mustard seeds, croutons, bell peppers filled with cream cheese, peanut butter dressing

CAESAR SALAD  8

romaine lettuce, croutons, cherry tomatoes, Parmesan, pine nuts, Caesar salad dressing

with shrimp tempura 100g:  +6

with grilled chicken 100g:  +4

BOUILLABAISSE SOUP  14

rich soup with red gurnard and salmon fillet, shrimps, mussels, vegetables, wine, crostone with garlic mayonnaise

PUMPKIN SOUP | GLV  8

cream of spicy butternut squash soup with deep fried kale

MAIN COURSES

In the kitchen of restaurant Roof, we use lactosefree vegetable milk and cream for cooking. Food preparation and serving time approx.35-45 minutes.

GNOCCHI GORGONZOLA  12

potato dumplings in blue cheese sauce, Gorgonzola cheese, caramelised pear, parsley, walnuts, kale

RISOTTO AI FUNGHI | G  13

portobello mushrooms, champignons, truffle, rice, onion, garlic, Parmesan, wine, chives

LOBSTER  45

lobster tails gratinated with garlic and herb butter (~300g), lemon risotto

RED GURNARD | G  22

fried piper gurnard fillet (~140g), gluten-free vegetable lasagne, Jerusalem artichoke filled with potato cream, saffron sauce

TOURNEDOS ROSSINI  33

beef prime cut fillet (~200g), fried duck liver, carrot, asparagus, potato gratin, red wine sauce with truffle

DUCK | GL  22

duck fillet (~170g), caramelised pear and apple salad with cranberries, parsnip cream, mini broccoli, mulled wine sauce

LAMB | GL  22

slow cooked lamb neck fillet (~150g), parsley cream, nameko mushrooms, red wine sauce with rosemary

BESTSELLER | GLV  12

fried celery root steak, celery cream, creamy vegan sauce with chives

MAINS FOR SHARING

Hot dishes are served on platters. The price is calculated for 4 people. Food preparation and serving time approx.35-45 minutes.

SAUTÈ DI COZZE | L  starting 4 guests 64

blue mussels boiled in wine sauce with garlic, parsley, chilli, cherry tomatoes, couscous and olive oil

every additional guest +16

LAMB SHANK | G starting 4 guests 88

slow cooked lamb shank, red wine and balsamic sauce, mustard seeds, celery root, cherry tomatoes, potato gratin, garlic

every additional guest +22

SIDES

Fried mushrooms with cheese | G  4

Broccoli baked with herbs | GLV  4

Creamy potato gratin | G  4

Fresh salad with peanut dressing | GLV  4

DESSERTS

SORBET & BUBBLES | GLV  12

bergamot sorbet, pomegranate seeds, citrus peels, mint, prosecco frizzante

CHOCOLATE FONDANT  8

warm chocolate cake, cold chocolate mousse, pistachio ice cream, berry sauce

CREMA CATALANA | G  7

Catalan cream, cinnamon caramel, candied kumquat peels, pomegranate seeds

PASSIONFRUIT & LIME  7

passionfruit yoghurt, passionfruit seeds, citrus peel, lime meringue, orange tuile caramel, basil syrup

TRUFFLES | G  7

handmade truffles made in the kitchen of restaurant Roof (4 pc)

G - gluten free L - lactose free V - vegan