Garibaldi Bistrot Menu

1 } Appetizers

• Chickpea and red turnip hummus and vegetable panzanella { 16
• Marinated wild salmon, goat yogurt, and fennel { 23
• Cotechino potato and horseradish { 16
• seared scallops with bean and chilli cream { 25
• Beef tartare { 20
• Fajitas, chili con carne, Asiago cheese, red tropea onion { 16
• Foie gras terrine strawberry chutney and brioche bread { 28

2 } First Courses

• Verrigni paccheri pasta, tomato, espelette peper and pecorino cheese { 14
• pumpkin ravioli, hazelnuts and parmesan { 16
• maccheroncini chicory and taleggio { 16
• Potato gnocchi and Vicenza-style salted cod { 20
• Bigoli pasta with duck ragù { 18

3 } Main Courses

• Steamed eggplant Parmigiana robiolina and basil pesto { 18
• sea bass potatoe cream and turnip tops { 28
• Grilled cuttlefish tagliata olive oil and parsley { 22
• Breaded cutlet with sourdough bread and Turin grissini { 18
• braised veal cheek with mashed potatoes { 26

4 } Oysters

• Origin ‘selon arrivage’ { 7 each

5 } Vegetables

• orange caramelized endive { 8
• grilled pumpkin grill with butter and sage { 6
• grilled fennel { 9
• salad of radichietto { 6
• mashed potatoes { 6
• french fries or roasted potatoes { 6

6 } Big Salads (Lunch Only)

• Mediterranean salad feta cheese, cherry tomatoes, Taggiasca olives, mixed greens { 15
• Shrimp and avocado salad (yogurt sauce) { 16
• Caesar salad { 16