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
