Giardinetto

Name: Giardinetto
Address: 39-40 Albemarle St.
Telephone: 020-7493-7091

39-40 Albemarle St., London, , UK

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch

Antipasti

Parmigiana di melanzane

Gratinated aubergines in Parmigiana style with tomato sauce and cheese (V)

Uova e asparagi

Poached egg and asparagus with slices of parmesan cheese (V)

Carpaccio di piovra con verdurine croccanti

Octopus carpaccio with mixed vegetables julienne

Wunster di maiale e vitello con salsa rubra e spinaci

Pork and veal wunster sausage served with “rubra” sauce and spinach

Paste

Tagliorini al nero di seppia con vongole ed aneto

Black squid ink tagliorini with clams and dill

Pappardelle al ragu’ di lepre

Pappardelle shaped pasta with hare ragu’

Spaghetti con salsa d’acciughe

Spaghetti with anchovies sauces

Main Courses

Costatina di Fassona organica e OGM free alla griglia

Grilled asado cut of organic and OGM free Fassona breed

Cotoletta di vitello alla milanese con insalatina

Veal cotoletta Milanese style with salad

Rana pescatrice fritta con panatura alle olive taggiasche

Pan fried monkfish with olive taggiasche and breadcrumb crust

Piastrella di scorfano con funghi e purea di patate

Slices of roasted scorpion fish with mushrooms and mash potatoes

Dolci

Gelato al cioccolato

Choccolate ice cream

Tiramisu

Traditional Italian dessert

Panna cotta

Traditional Italian spoon dessert with milk and cream

DINNER

Antipasti

Capesante scottate, su crema di finocchi con limetta e caviale

Seared scallops on a bed of fennel mousse with caviar and a slice of lime

Fonduta di parmigiano con funghi galletti e crostini

Parmesan fondue with “galletti” mushrooms (suitable for vegetarian)

Arrosto di vitello con salsa tonnata

Roast of organic Fassona breed veal with tuna sauce spume

Seppioline di laguna con polentina di cicerchia

Laguna baby cuttlefish with “cicerchia” polenta

Farinata con insalatina verde

Traditional Genovese chickpea flour cake with a green salad (suitable for vegetarian/vegan)

Primi piatti

Ribollita

Traditional “Tuscany” cabbage and cannellini bean soup (suitable for vegetarian/vegan)

Risotto alla Milanese

Saffron and Lambrusco wine risotto (suitable for vegetarian/vegan)

Ravioli alla Ligure con ragu’ di magro

Traditional Ligurian ravioli filled with ham, spinach, eggs, herbs and prime scotch beef fillet ragu’

Spaghetti con pomodoro

Traditional spaghetti in a fresh tomato sauce (suitable for vegetarian/vegan)

Bucatini di lavorazione artigianale del mastro Cav. Giuseppe Cocco alla mat

Bucatini made by artisan Cav. Giuseppe Cocco with “matriciana” sauce

Pasta e fagioli di Lamone

Lamone borlotti bean soup with fresh made pasta and a bruschetta with colonnata lard

Pescato

Fritto misto del Mediteraneo con triglie, ghiozzi, seppioline di Laguna, ca

Fried Mediterranean fish with red mullet, cuttlefish, baby squid and king prawns

Filetto di scorfano in umido con cannellini e batuto di pomodoro fresco ed

Scorpion fish casserole with cannellini beans, tomatoes and herbs

Trancio di salmone arrosto, patate allo zafferano, cime di broccoli e couli

Scottish roasted salmon with saffron potatoes, broccoli and redcurrant and cassis sauce

Filletto di branzino al vapore con maionese al basilico e tortino di patate

Steamed filleted sea-bass (approx 200 grams) with basil mayonnaise served with potato cake with “taggiasche” olives, tomatoes and basil aroma

Carni

Costata di vitello “Fassona” organica da latte alla griglia servita con

Milk fed “Fassona Breed” organic veal chop (approx. 350 grams) grilled and served with potatoes and baby leaf salad

Agnello del Galles al forno profumato alle erbe con tortino di patate e bie

Oven roasted Welsh lamb, served with chard flan and potato (approx. 250 grams)

Filetto Scozzese lardellato con zucchine e scalogno al vino

Scottish prime beef fillet wrapped in “Colonnata” lard served with wine soaked shallots and courgettes

Quaglie arrosto con i suoi rossi d`uovo su un letto di spinaci e risotto di

Organic roasted quails on a bed of spinach, “venere” black rice risotto “mantecato” with taggiasche olives, spinach and herbs with small bread made of black “venere” rice flour and “Colonnata” lard

Secondi vegetariani e vegan

Ravioloni di mela, salvia e parmigiano con salsa di buccia di mela e nocini

Large apple ravioli with sage and parmesan served with an apple skin and walnut sauce (suitable for vegetarian/vegan)

Polpettone di fagiolini patate ed erbe con crosta di pane

Traditional Ligurian vegetarian cake with French beans, potatoes, herbs and breadcrumbs (suitable for vegetarian/vegan)

Contorni

Spinaci con uvetta, pinoli ed aceto balsamico di Modena invecchiato 12 anni

Spinach with raisins, pine kernel and 12 years matured balsamic vinegar from Modena

Mousse di patate di nuova spunta con mace

Mash of new potatoes with nutmeg

Insalata mista

Mixed salad

Insalata verde

Mixed green leaf salad

Dessert

I dolci

Bavarese al giandaladuia

Chocolate and hazelnut bavarois

Charlotte alla fragola

Strawberry charlotte with fresh strawberries

Sacripante

Genoese sponge with Chantilly cream, flavoured with white and dark rum

Torta fiorentina al cioccolato

Chocolate sponge cake with two types of chocolate mousses topped with almond nougatine

Sinfonia di the e nocciola

Hazelnut and Earl Grey tea cake with chocolate biscuit and tea mousse

Insalata di frutta rossa con granita al moscato e sorbetto al basilico

Fresh red fruit salad with “Saracco” moscato granite and basil sorbet

Gelati

A selection of homemade ice creams

Selezione di formaggi italiani

Assortment of Italian cheeses