| Antipasti | |
|---|---|
|
INSALATA CAPRESE Famous from the Island of Capri, fresh Buffalo Mozzarella,topped with Plum Tomatoes and Fresh Basil and dribbled with Olive Oil |
11.00 |
|
PARMIGGIANA DI MELANZANE Layers of Aubergines, Mozzarella and Parmesan cheese, Fresh Basil and Olive Oil, baked and served with Tomato sauce |
9.00 |
|
MILLEFOGLIE DI CAPPESANTE GRIGLIATE CON SPINACI E SALSA ALLA PASSIONE Char-grilled Scallops served with Spinach and drizzled with a reduction of Passion Fruit sauce |
12.00 |
|
BRUSCHETTA TRICOLORE Toasted home made Bread, topped with fresh Tomato Concasse', Buffalo Mozzarella, Rocket Salad, Parmesan shaving and Olive Oil, and drizzled with a reduction of Balsamic Vinegar |
8.00 |
|
TAGLIERE DEL BUONGUSTAIO An assortment of Italian cured Meats, mixed with a selection of Fresh and Matured Cheeses |
11.00 |
|
FLAMBE' DI GAMBERETTI AL MARTINI BIANCO Pan-fried Tiger Prawns sautéed in Martini Bianco and served with an Orange and Avocado Salad |
11.00 |
|
GNOCCHETTI DI BARBABIETOLA IN FONDUTA DI PROVOLONE IN CIALDA CROCCANTE Beetroot potato Dumpling with a light Provolone cheese cream, served in a crispy Parmesan cheese basket, and topped with char-grilled Chicken Cajun and Rocket oil |
10.00 |
| Le Nostre Paste | |
|---|---|
|
RAVIOLI VESUVIO Home made Ravioli filled with Spinach and Ricotta Cheese, dressed with a Sun-dried Tomato Sauce and sprinkled with fresh Rocket Salad and Parmesan shaving |
15.00 |
|
SCIALATIELLO AI FRUTTI DI MARE Home made Scialatiello Pasta with mixed Seafood, cooked with fresh Cherry Tomato and Garlic sauce |
17.00 |
|
SPAGHETTI ALLA CHITARRA ALL'ASTICE Half a Lobster cooked in Cherry Tomato Sauce and served in its shell with home made Spaghetti Chitarra-style, made by pressing fresh Pasta dough through a device called Chitarra, which consists of a rectangular loom strung with a grid of steel wires, henc |
22.00 |
|
MACCHERONI AL RAGU' DELLA NONNA Home made Maccheroni pasta in granny's tomato sauce style, with ragout of italian home made pork sausage and chop veal |
18.00 |
|
NDUNDERI GAMBERETTI E TOPINAMBUR Medieval Italian dish brought back by Manifesto! Similar to gnocchi, made with ricotta cheese, sauteed with prawns and Jerusalem artichokes sauce |
16.00 |
|
RISOTTO ALL'ECO DI MARE Risotto with saffron, cep porcini mushrooms and topped with deep fried calamari rings |
16.00 |
| Le Nostre Carni | |
|---|---|
|
POLLO MANIFESTO Breast of Chicken baked and stuffed with Spinach, Mozzarella and Parmesan Cheese, dressed with a Sun-dried Tomato Sauce. Served with vegetarian lasagna |
17.00 |
|
TAGLIATA DI MANZO Sliced Rib-Eye char-grilled, on a bed of Rocket Salad, dressed with a Balsamic Vinegar reduction, Parmesan shaving and Tomato concasse' |
21.00 |
|
CONIGLIO IN PORCHETTA Rabbit roulade stuffed with Italian sausage and rosemary, wrapped with pancetta. Served with vegetarian lasagna |
22.00 |
| Contorni | |
|---|---|
| SIDE SALAD | 4.00 |
| PAN-FRIED SPINACH | 4.00 |
| ROAST POTATOES | 3.00 |
|
Pizza 12". Extra topping charge: 1.00/eur; Extra bufala mozzarella charge: 2.00/eur. Gluten free surcharge: 2.00/eu |
|
|---|---|
| MARGHERITA | 12.00 |
| SOFIA LOREN | 14.00 |
| CAPRICCIOSA | 14.00 |
| ANNAMARIA | 13.00 |
| MAMY (Gold Medal Awarded as THE BEST PIZZA IN THE WORLD 2006) | 15.00 |
| CALZONE NAPOLETANO | 13.00 |
| CARMINUCCIO | 13.00 |
| DON CORLEONE (BEST PIZZA IN IRELAND 2011) | 15.00 |
| AL PACINO | 14.00 |
| DIAVOLA | 13.00 |
| LA GONDOLA AI FRUTTI DI MARE | 16.00 |
| BELLISSIMA UDINE | 14.00 |
| QUATTRO FORMAGGI | 14.00 |
| VEGETARIANA | 14.00 |
| ALVARUCCIO | 16.00 |
| MANIFESTO | 16.00 |
| FOCACCIA CAPRESE | 14.00 |
| PIZZA TRAPATTONI | 14.00 |
| RUSTICA | 15.00 |
| CARNIVORA | 16.00 |
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