antipasti buffet experience 24 antipasti

ANTIPASTI BUFFET EXPERIENCE 24
Insalata di Funghi sotto’olio
pickled mushrooms
Insalata Mista
mixed greens, sliced tomatoes, balsamic vinaigrette
Vegetali Freddi
grilled vegetables, arugula, lemon oil vinaigrette
Prosciutto e Melone
prosciutto & cantaloupe
Insalata Caprese
Burrata cheese, tomato, pesto, white balsamic
Antipasto Italiano
assorted Italian meats & cheeses
Salsa di Cipolla Rossa
salsa di fichi
ANTIPASTI
Insalata Cesare
romaine hearts, foccacia croutons, Parmigiano-Reggiano 16
Polpette Siciliana
Sicilian meatballs, San Marzano tomato sauce, pecorino Romano 15
Bocconcini di Mozzarella Fritti
deep fried mozzarella 18
Zuppa Minestrone
traditional Italian vegetable soup 18
For parties of 8 or more, an 18% gratuity will be added to the final bill.
Our menu was developed with the assistance of Chef Maurizio Ferrari, Modena Italy.
As part of Fairmont’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items
wherever possible. All cuisine is prepared without artifical trans fat.
PIZZA, PASTA & PRIMI PIATTI
Spaghetti Pomodoro
San Marzano tomato sauce, basil 25
add Sicilian meatballs 35
Linguine alle Vongole
clams, garlic, plum tomatoes, white wine 24
Fettuccini Carbonara
pancetta, pecorino 32
Lasagne
bolognese tomato sauce 30
Pizza Bianca
pancetta, gorgonzola, fig & marsala sauce 26
Pizza Margherita
mozzarella, tomato sauce, basil 26
Pizza ai Funghi Selvatici
wild mushrooms 24
Pizza di Prosciutto
prosciutto, tomatoes, Burrata cheese, arugula 28
Pizza del Giorno
pizza of the day 25
MAIN COURSES & SECONDI PIATTI
Bistecca
Florentina style rib steak, grilled lemon, arugula, citron salt, roasted garlic, pine nuts,
confit baby tomatoes & virgin olive oil emulsion 55 per person (minimum 2)
Merluzzo Estivo
roasted black cod, Yukon gold mashed potatoes, steamed spinach, pickled baby onions,
warm butter, San Marzano tomatoes 49
Risotto
chef’s daily feature 30
Pollo alla Cacciatore
roast baby chicken braised with marinated peppers, capers, olives & basil, lemon garlic linguine 44
Osso Bucco
veal shank braised with tomatoes, white wine & wild mushrooms, polenta, green beans, herb citrus gremolata 46
Vitello Alla Parmigiana
breaded veal, San Marzano tomato sauce, Parmigiano-Reggiano, garlic olive oil spaghetti, broccolini 45
Brasato di Manzo
braised beef short ribs, Yukon gold mashed potatoes, asparagus, eggplant, zucchini & pickled cipollini 44
Contorni 8
Cime di Rape- broccolini, garlic, butter
Linguine- lemon, garlic, butter, parsley
Gluten Free Gnocchi
Yukon Gold Mashed Potatoes- Parmesan cream