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Anzani’s Selection of Mezze – Appetizer Samplers served from the tray at your table |
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Caprese Salad salad tomato, basil, bufala di mozzarella, arugula - pesto oil and balsamic jelly |
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Spring Raspberry and Almonds mixed garden leaves, crispy prosciutto and spicy almonds on raspberry vinaigrette |
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Organic Arugula and Shepherd Salad blanched tomato salad, olive, cucumber with shaves parmesan cheese, extra virgin olive oil and balsamic reduction |
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Mega Lite Salad with Walnuts zucchini, carrots, beetroot spaghetti, spinach , feta cheese & red wine vinaigrette |
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Sesame Chicken Dumpling Romaine Salad ciabatta crouton, sunflower seeds on saffron emulsion |
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Home- Smoked Beef Carpaccio brushed with seven spices, extra virgin olive oil and aged parmesan cheese |
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Truffle Infused Liver Mousse Pate raspberry jelly, organic leaves with homemade crackers |
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Hand Rolled Parma Ham soft goat cheese with baby sprouts and black truffle on grilled asparagus |
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Sous-vide of Lobster Salad lobster tail on fresh garden vegetables chiffonade, served with spicy tomato gazpacho and puff pastry |
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Octopus Carpaccio beetroot puree, capers, red radish, salad bouquet in lemon dressing |
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Three Way of Atlantic Salmon pickled cucumber, dates couscous, roasted herb tomatoes |
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Smoked Yellow Fin Tuna Tartare marinated in apple vinaigrette on kale couscous pillow |
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Anzani’s Antipasto (For Sharing) selection of five types of Italian cold cuts, homemade crackers |
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Five Wonders of the Ocean (For Sharing) char- grilled octopus, slipper lobster, marinated Atlantic salmon, crispy squid rings, mackerel confit |
Ala Carte Menu
Cold Appetizer
Hot Appetizer
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Roasted Wild Mushrooms on Crispy Phyllo grated parmesan cheese with sweet tomato and soured onion compote top with speck ham |
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Roasted Beet and French Beans hot salad with toasted cashew nuts and apple topped with Parma chips |
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Eggplant Timbale Parmigiana melted ‘Fior di latte’’ cheese and basil tomato sauce |
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Basil Pesto Seven Grilled Vegetable Tian melted fontina cheese, balsamic reduction |
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Pan Seared Goose Liver ‘’Foie-Gras’’ puff pastry croute, glazed grapes, moscato wine reduction |
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Broccoli and Cheese Soufflé green fresh broccoli florets and rockford cheese |
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Spiced Three-Cheeses Fondue (For Sharing) with vegetables, fruits and homemade bread |
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Grilled Mediterranean Octopus Salad fork mashed potato aioli with oregano and red wine reduction |
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Green Shell Mussel Mariniere fresh wild mushroom and white wine vegetable broth - beurre blanc |
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Crispy Squid, Tiger Shrimp and Black Peppered Vegetables on chili cracker ring and sundried tomato remoulade |
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Seared Jumbo ‘’Roe-Off’’ Scallops Roasted eggplant puree with anchiovies balsamic reduction |
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Quinoa Crusted Black Tiger Prawns served with chipotle homemade mayonnaise |
Soup
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Smoked Tomato & Basil with herb buffala mozzarella crouton |
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Roasted Cream of Wild Mushroom crisp leek truffle essence in milk foam infusion |
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Confit of White Onion on Croute topped with puff pastry and gruyere cheese |
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Anzani’s Spicy Jar (For Sharing) lobster, black tiger prawns, scallop and white clams in parsley vegetable broth |
Risotto
Fish Main Course
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Sesame Seed Seared Yellow Fin Tuna with vegetable tortilla rolls and white wine dill sauce |
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Alaskan Pollok En Papillote baby potatoes, julienne vegetables, tomato and garlic-dill lemon butter sauce |
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Three Ways of Mahi Mahi Fillet sous vide on beetroot puree , oven baked herb crusted on carrot mousseline pan seared coated with black pepper corn on calamansi - beurre blanc |
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Fillet of Atlantic Salmon mashed sweet green peas, light vongole - tomato guazzetto wine broth |
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Escalope of Seabass with Sautéed Smoked Bacon served with runner beans & beurre rouge sauce |
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Potato Wrapped Pacific Black Cod grilled tomato, zucchini ribbon, arugula, citrus- butter sauce |
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Oven Baked Indian Mackarel served with vegetable risoni pasta and chimichurri sauce |
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Salt Crusted Whole Farmed Seabass served with roasted baby potatoes, grilled vegetables and lemon beurre blanc |
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Fisherman’s Mixed Seafood Tower (For Sharing) slipper lobsters, black tiger prawns, squids, Atlantic salmon & octopus, served with boiled potatoes and corn on the cob |
Meat Main Course
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Baby Back Pork Ribs garlic mashed potato, glazed carrots, green beans and grilled corn |
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Moroccan Spiced Organic Chicken Breast with homemade pumpkin tortelli, lemon preserve, black olives and berry - gravy sauce |
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Pan Seared French Duck Breast ‘’ Marget De Canard’’ farro risotto and orange - cognac essence |
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Milk- Fed Veal Tenderloin “Milanese” asparagus barley risotto, tomato confit puree and arugula leaves |
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Herb Crusted Medallion of US Angus Beef served with goat cheese and potato tortilla, spinach and wild mushroom fricassee |
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Wagyu Shank ‘’Osso Buco’’ braised in red wine ‘’pizzaiola’’ sauce on creamy soft corn polenta |
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New Zealand Lamb Forse Shank Moroccan couscous with roasted vegetables, chick peas, almonds and apricot |
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Olive Crusted New Zealand Rack of Lamb served on potato roschti with Pommery mustard sauce |
Grilled Fish & Seafoods
Grilled Meat & Poultry
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Chicken Breast 220g |
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Pork Iberico Belly 200g |
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Pork Chop Tomahawk 400g |
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Certified Angus Tenderloin 200g |
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New Zealand Lamb Chops 250g |
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Angus Porterhouse 650g |
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Brazilian Beef Tenderloin 200g |
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Milk-Fed Veal Tenderloin 200g |
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Certified Angus Rib-Eye 300g |
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Black Mountain 28 Days Dry Aged Rib-eye 300g |
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Snake River Farms Black Wagyu Striploin 300g |
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Sterling Silver Bone-in Tomahawk Rib-eye For sharing / 1700g |
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Beefsteak “Fiorentina” For sharing / 1700g |
Desserts
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Tropical Panna Cotta Defile topped with raspberry, mango, pineapple and blueberry compote |
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Homemade Yogurt Fruit Parfait layers of mixed fruits with homemade yogurt and cinnamon syrup |
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Macedonia marinated fresh fruits salad and ginger syrup served with vanilla ice cream |
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Cannoli Siciliani stuffed with ricotta chocolate chips, candied fruits and sesame chocolate sauce |
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Anzani Bomb trio of ice cream on vanilla sponge cake topped with torched meringue |
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Espresso and Bitter Chocolate Pudding served hot with French vanilla ice cream |
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Lemon Crème Brûlée served with sesame cookie |
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Tiramisu Delight cinnamon mascarpone cream, almond espresso liqueur dry dates and “savoiardi” |
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Belgian Dark Chocolate Soufflé with Almond Sauce served with green tea ice cream |
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Warm Pear and Bleu Cheese Tart Infused pear and bleu cheese on puff sheet tart |
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Tahini and Chocolate Fondue selection of marshmallow, chocolate cake squares and fresh fruits |
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Fresh Fruit Platter election of nine kinds of sliced seasonal fruits |
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Cheese Platter four kinds of cheeses from our house selection with fresh & dried fruits, nuts and crackers |