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At La Sosta Ristorante we change our dishes regularly. The following contains sample dishes from previous menus.

Antipasti - Starters

Funghi alla griglia con pancetta, asparagi, parmigiano e rucola.
Char-grilled flat mushroom with grilled asparagus, crispy pancetta, truffle oil, parmesan shavings and rocket. (Vegetarian option available)

Papera alla pere.
Crispy duck with pickled pear.

Crepe ripieno di ricotta e spinaci.
Spinach and ricotta crepe with a cherry tomato compote. (V)

Trio di vegetali ripieni.
Trio of stuffed vegetables: tomato stuffed with basil, mint and breadcrumbs; mushroom stuffed with creamy aubergine; artichoke stuffed with wild mushrooms, leeks and pine-nuts. (V)

Risotto con zucca, salvia, pancetta and Madeira.
Risotto with pumpkin, sage, pancetta and Madeira.

Formaggio di capra con terrine di vegetali.
Pine-nut crusted goat's cheese with a terrine of mediterranean vegetables and basil pesto. (V)

Zuppa di cozze e vongole.
Mussels and cockles with steamed fennel and a tarragon cream.

I Primi Piatti - Pasta Dishes

Rigatoni con speck, asparagi e noci.
Rigatoni with mascarpone, speck, asparagus and walnuts.

Cannelloni ripieni di manzo,prosciutto cotto. piselli e spinaci.
Cannelloni filled with ham, spinach, peas and minced beef topped with tomato sauce, mozzarella and basil.

Ravioli ricotta e spinaci con zucchine, melanzane, peperoni e pomodorini.
Ravioli stuffed with ricotta and spinach with roast peppers, courgettes, aubergines and cherry tomatoes. (V)

Pappardelle con ragu di agnello.
Pappardelle with tender, slow-cooked shredded lamb, mixed herbs and tomatoes.

Spaghetti con gamberi, cozze, vongole e pomodorini.
Spaghetti with prawns, cockles, mussels and broccoli with white wine and cherry tomatoes.

I Secondi Piatti - Main Courses

Vitello saltimbocca.
Fillet of veal with asparagus, parma ham and marsala.

Anatra alle pesche.
Breast of duck with spinach, peaches and Muscat wine.

Filletto bacche di ginebro, menta, cognac e panna.
Fillet steak with juniper berries, mint, cognac and cream.

Pollo al timo e limone con peperoni e melanzane.
Lemon and thyme flavoured chicken with pickled aubergines and a sweet red pepper dressing.

Agnello con patate rosse e crema di carciofi.
Lamb with cream of artichoke and pink potatoes.

Filetto di branzino con finoccchioe limone.
Fillet of sea bass with cherry tomatoes, fennel and lemon.