The Menu

TASTING MENU

The Al Tartufo restaurant – restaurant – suggests its guests a food and wine itinerary that allows you to taste the food-wine pairing dishes that best identify the chef’s cuisine.

LUXURY

6 courses… € 75 per person, minimum two people
(for the tasting menu the participation of all table guests at the same menu is required)

 Wine pairing, 4 glasses, 4 labels … € 35

the tasting includes: service, covered, bread, Surgiva water 0.75 cl, coffee and bitter 
(other beverages excluded)

Hors – d’ouvre

Cuttlefish quenelle on purple potato cream with finger lime, truffle and licorice powder_13,00

Red chard sponge bread with Cantabrian anchovies with cuttlefish black coral_12,00

Alberobello Burrata DOP with carpaccio of purple prawns from Gallipoli and truffle_12,00

Blinis with caviar Calvisius Tradition on Isigny butter AOP (Normandy butter)_20,00

Oyster Fines de Claire_2.50 each (raw)
Oyster Belon_8,00 each. (raw on availability)
Oyster Gillardeau_10,00 each (raw on availability)

Purple prawns, scampi, lobster_80,00 kg (raw and cooked on availability)

Lobster, sea cicada_120,00 kg (raw and cooked on availability)

Organic egg cooked at a low temperature 63.5 ° on cauliflower cream with friscus and truffle_10,00

Pumpkin savarin with Taleggio fondue DOP, honey mushrooms,
truffle and crispy pork cheek black from Marche_12,00

Potato gâteau with Italian porcini mushroom cream and truffle_9,00

Pizzico Al Tartufo (ham, mozzarella, rocket, porcini, Tartufo)_15,00
It consists of a round pizza (or two pizzas on each other) of about 20 cm in diameter, superficially seasoned with oil, oregano, pepper, parmesan and salt (like focaccia).

Platter of cold cuts_15,00
(Imperial Lonzino, Lard of Patanegra, Salami d’Oca, Parma Ham DOP 24 months)

Main Course

Carnaroli Acquarello risotto aged 7 years with Calvisius Traditioncaviar_28,00 (minimum for two people)

Harlequin maccheroncini (beetroot, spinach, cuttlefish ink, turmeric)with razor clams and cuttlefish _15,00

Fagottino of buckwheat flour with turbot with artichokes and truffle_16,00

Beluga lentil pie with Alaskan smoked wild Sockeye Salmon and truffle_13,00

Carnaroli Acquarellorisotto aged 7 years with porcini mushrooms and truffle_18,00 (minimum for two people)

Ravioloni of emmer flour brown stuffed with chanterelle mushrooms with pumpkin and truffle_14,00

Carbonara tagliatelle with pecorino cheese, black pig cheek of the Marche and truffle_13,00
(Warning: NO CREAM!)

Giant Fusilli with cereal flour (emmer, barley, rye, maize, durum wheat) with venison and truffle_13,00

Orecchiette with tomato sauce_6,00

We strictly use only fresh pasta made by hand

Second Course

Mediterranean red tuna fillet -sashimi cut- to the smoked chia,
orange drop with sprouts of beetroot_18,00

Caught fish in stewed or salt (upon availability) _65,00 kg

Salad with cod tripe and Brussels sprouts on beetroot gazpacho sauce_13,00

Alaskan smoked wild Sockeye Salmon on passion fruit sauce with purple potato cream, truffle, 
Sous Vide cooking at low temperature
_ 26,00

Guinea fowl breast at Wellington with duxelles sauce, lard of Patanegra and truffle_15,00

Pork fillet smoked with orange shavings with wine Primitivo di Manduria sauce,
coriander air on carrot cream with truffle,
Sous Vide cooking at low temperature
_16,00

Venison carrè on carob sauce, goji berries and truffle, Sous Vide cooking at low temperature_ 20,00

Sliced ​​beef New Zealand Ocean Beefcut Cube Roll with truffle 45 days maturation250gr_23,00

Vegetable pie with poached quail egg and truffle_13,00

Sliced ​​Beef Wagyu from Kobe with truffle_65,00 hectogram (upon availability)

Side Dishes

Herbs baked potatoes_4,00

Porcini mushroom cream with polenta chips_6,00

Steamed caponata pie_5,00

Mixed salad (iceberg, radicchio, rocket) _4,00

Pear salad (radicchio, pear, rocket, pistachio, pecorino) _7,00

CHEESES

Cut cheeses with jams bio_18,00 
A path tasting to savor slice after slice…  

Luna gialla: 30 day maturatio_figs 

Luna rossa: 90 day maturation_carob tree

Orus: 30-90 day maturation_orange

Caseus: 90 day maturation and  30 day in the earthenware with aromatic grass_grapes

Cheese for peace: 90 day on grill and cleanse 10 day with water and salt_pear

Dessert

Chocolate cigar with coconut flakes, fresh ricotta and tiramisu cream_5,00
* recommended in combination with Evo Fumo grappa

Chef’s tiramisu_5,00

Petit four_7,00                Mignardises_8,00

Rectangle of cheesecake to the tofu with lemon (Gluten free) _5,00

The lumberjack’s basket_5,00

Spheres autumn-winter_6,00

Lemon sorbet_3,00 * recommended in combination with Evo Cedro vodka

 Seasonal fruit_4,00

Cover_2,50            Change gluten free_2,00

Sorry if sometimes we could say no to you, but it is only for lack of the genuine product

Contacts

For information or reservations

Phone: 0836 80 44 56

Mobile: 393/2516511

Mail: info@altartuforestaurant.it

Address: Via Idro, 32 – 73028 Otranto (LE)

© Copyright 2016 Al Tartufo Restaurant di Giuliano Borgia | via Idro 32 - Otranto | p.iva 04610680755 | cf: BRGGLN87M18D583U | tel: 0836804456 - 393/2516511 | email: info@altartuforestaurant.it