TAJ KOLKATA MENU A LA CARTE
Quantity to be organize by the local chef, depends on their capacity and promotions.
STARTER VEG.: parmigiana di bufala con pomodori confit olive taggiasche e pesto
Ingredients: black eggplants, oli for fry, flour, tomato sauce from canned italian pelati, buffalo mozzarella, parmesan, olives taggische, basil, pine nuts, garlic.
Items: fry machine, slice machine, moulds in alluminium, blender, owen
STARTER VEG.: uovo pochè pan brioche con salsa al parmigiano e tartufo nero con asparagi e poached egg on pan brioche topped with truffle parmesan cream
STARTER VEG.: zucca grigliata, Peperoni pane e uvetta pinoli
Bruschetta with roasted pumpkins, roasted peppers raisins and pine nuts
STARTER NON VEG.: parma ham with winter melon rocket and orange pink pepper vinagrette
STARTER NON VEG.: fried zucchini flower stuffed with spicy ndjua salami (chef) and mozzarella
Soup: cream of pumpkin parmesan and porcini mushroom soup. With ciabatta croutons
First course:
Ravioli caprese, veg with mozzrella ricotta cheese filling and fresh cherry tomato basil sauce
Rigatoni matricina (non veg) short maccheroni pasta, with crispy pork ceek and tomato sauce, parmesan pecorino black pepper
Fettuccine (veg) cream of truffle made with fresh pasta, truffle sauce parmesan and basil
Spaghetti alla nerano (veg) cacio e pepe with fry zucchini basil parsley and provolone cheese.
Risotto (veg) porcini mushrooms and saffron.
Ingredients: fresh pasta sheets for ravioli and fettuccine (eggs flour 00, salt), mozzarella, ricotta cheese, parmesan, italian guanciale pork ceeck (imported), tomato pelati canned, celery carrots, onions, pecorino cheese, chilli fresh, olive oil, parsley, cherry tomatoes
Butter, truffle paste, truffle oil, veg stock, rock salt for pasta
Zucchini, green, provolone cheese, herbs. Mixed peppers, riso arborio, porcini mushrooms, safroon
Items: pasta machine, mixing planetarium, ravioli moulds (chef can bring), pasta boilers, fry toss pan, tongues, spoons.
Main course:
Saltimbocca alla Romana with broccoli sautè.
Chicken breast slice thiny, parma ham, fresh sage, flour, chicken stock, white dry wine (its important decent because will affect the dish) potatoes, olive oil, butter, pepper, rosemary salt, parsley deco
Items: non stick main course pan, slice machine, owen to bake potatoes, good knife
Fillet of black pomfret in orange caper sauce alla Siciliana with rosemary potatoes
Pizzas:
- Truffle and potatoes mozzarella
- Amatriciana with bacon parmesan pecorino
- Montanara fried pizza topped with tomato basil salsa and parmesan
- Make me cry with fresh chillies, tobasco, gorgonzola cheese
Desserts:
- Tiramisu with mascarpone cheese and sambuca coffee
- Cannoli siciliani with ricotta and pistachios
- Salty caramel pannacotta with limoncello flavor