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A-la-Carte
Lunch Menu

Set Lunch Menu
690 Baht*

Five course Menu
3.900 Baht++*

Seven course Menu
5.500 Baht++*

Starter

Crudo di manzo Black Angus aromatizzato al Tosazu, con crema di melanzana, stracciatella e tartufo – 950
(Raw Black Angus beef aromatized with Tosazu vinaigrette, served with eggplant cream, stracciatella cheese and truffle)

Uovo in camicia 61° con asparago, crema ai carciofi e tartufo – 850
(Poached egg 61° with asparagus, artichokes cream and truffle)

Terrina di foie gras al tartufo in crosta di mandorle aromatizzato al Porto Madeira in salsa alle ciliegie – 1000
(Truffle foie gras terrine in almond crust flavored with Porto Madeira served with cherry sauce)

Burrata affumicata con crema di olive taggiasche e Tartufo – 900
(Smoked burrata cheese and taggiasche olives cream with Truffle)

Carpaccio di spigola e gambero rosso servito con salsa agli agrumi e uova di salmone – 950
(Sea bass and red prawn carpaccio served with citrus sauce and salmon eggs)

Astice aromatizzato al lime servito su maionese di pomodoro e fragole e aria all’arancia – 1100
(Canadian lobster lime flavored served with cherry tomato and strawberry mayonnaise and orange)

Polpo scottato servito su crema di ceci al tartufo pregiato con perle delle Madonie – 1200
(Pan-fried octopus served on chickpeas and fine truffle cream with Madonie white caviar)

Selezione affettati, prosciutto Parma 24 mesi, bresaola, salame al pepe nero, mortadella, coppa,
Parmigiano Reggiano e marmellata ai fichi – 750
(Cold cut selection, Parma ham aged 24 months, bresaola, black pepper salami, mortadella, coppa, Parmesan cheese and fig jam)

Soup

Zuppa di porcini aromatizzata al tartufo con popcorn al sale tartufato – 650
(Porcini truffle soup with truffle salt popcorn)

Zuppa tiepida di pesce piccante con sashimi di Hamachi e capesante – 950
(Warm chilly fish soup with Hamachi sashimi and Hokkaido Sea Scallop)

Pasta & Risotto selection

Tortellone casereccio ripieno di maiale Iberico in salsa di castagne e tartufo – 1000
(Homemade tortellone stuffed with Iberian pork in chestnuts cream and truffle)

Tortello casereccio di spigola e caviale Royal Oscietra in salsa allo zafferano – 1000
(Homemade tortello stuffed with sea bass and Royal Oscietra caviar in saffron sauce)

Tagliolino con crema di porcini e tartufo – 950
(Homemade tagliolino with porcini cream and truffle)

Tagliatella alla carbonara e tartufo – 900
(Tagliatella carbonara with truffle)

Spaghetto alla crema di bottarga di muggine di Cabras con vongole e zest al lime – 950
(Homemade spaghetti with Cabras dry caviar mullet bottarga with clams and lime zest)

Linguine all’astice con pomodorino di Pachino piccante – 1300
(Canadian lobster linguine with spicy Pachino cherry tomato)

Risotto ai funghi porcini e tartufo – 900
(Risotto porcini mushrooms and truffle)

Risotto al nero di seppia con calamari, gambero rosso e foglie d’oro – 1000
(Cuttlefish black ink risotto with squid, red prawn with golden leaves)

Main Course

Controfiletto d’ agnello affumicato aromatizzato al timo in salsa di sedano – 1100
(Smoked Lamb loin thyme flavored served with celery sauce)

Striploin Wagyu Kagoshima con foie gras scottato in salsa al Barolo – 2000
(Striploin Wagyu Kagoshima pan-fried foie gras served with Barolo sauce)

Petto d’anatra servito con salsa all´ arancia Illy espresso – 1000
(Pan-fried duck breast served with Illy espresso orange sauce)

Pancia di maiale 65° con carciofi e pure’ al tartufo in salsa al pepe nero – 1100
(Pork belly 65° with artichokes, truffle-mashed potato with black pepper sauce)

Filetto di merluzzo del Mar Baltico in salsa al pomodoro di Pachino agliata agrodolce – 1400
(Black Cod fish fillet served with Pachino cherry tomato, garlic and sweet sour sauce)

Filetto di San Pietro in salsa al vermentino Villa Solanis – 1400
(Wild John Dory fillet served with Villa Solaris vermentino wine from Italy)

Filetto di spigola scottato servito su coulis di pomodoro e timo al limone – 1400
(Pan-fried Sea bass fillet served with coulis of tomato and lemon thyme)

Dessert

Sfera di cioccolato al Tiramisu con polvere d’oro e tartufo – 500
(Chocolate sphere Tiramisu with gold powder and truffle)

Semifreddo al pistacchio di Bronte D.O.P con tartufo servito su crema alla nocciola – 450
(Bronte D.O.P. Pistachio semifreddo with truffle, served on hazelnut cream)

Panna cotta alla vaniglia con quenelle alle fragole e limone – 480
(Vanilla panna cotta with strawberry and lemon quenelle)

Mango e Tartufo – 600
(Mango cream cheese and butter crumble slice truffle and mango Sorbet)

Cremoso alla nocciola con pralina al cardamomo e tartufo – 550
(Hazelnut creamy with cardamom and truffle praline)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

Starter

Insalata alla Catalana – 450
(Monkfish with Onion and tomato in lemon sauce)

Affettati misti – 490
(Parma ham, salami, mortadella, coppa)

Polpo con patate – 430
(Octopus with potato and vinaigrette sauce)

Gamberi con Rucola – 450
(Prawns, Rucola and Cherry tomato with yuzu dressing)

Crema di zucca piccante con Guanciale – 390
(Spicy Pumkins cream with crispy Guanciale)

Homemade Pasta Spaghetto al Pesto Genovese – 420
(Homemade Spaghetto with pesto basil and pine nuts)

Spaghetto Aglio Olio e Peperoncino – 390
(Homemade spaghetto A.O.P garlic with Oil and chilli)

Tagliatella alla Carbonara – 420
(Homemade tagliatella with eggs and Parmesan Cheese with Guanciale)

Lasagna alla Bolognese – 480
(Minced meat, mozzarella, tomato, parmesan cheese)

Main Course

Filetto di Spigola alla livornese – 520
(Sea Bass with tomato capper black olive)

Cotoletta alla Milanese – 490
(Pork Chop breadcrumb baked potato rosemary)

Fritto all Italiana – 480
(Fried Squid and Prawns tartare sauce)

Dolci Tiramisù – 380
(Traditional Tiramisù)

Semifreddo al pistacchio – 380
(Pistaccio semifreddo with hazelnut sauce)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

First course

Crema di zucca piccante con Guanciale
(Spicy Pumkins cream with crispy Guanciale)

Or

Insalata alla Catalana
(Monkfish with Onion and tomato in lemon sauce)

Second Course

Spaghetto al Pesto Genovese
(Homemade Spaghetto with pesto basil and pine nuts)

Or

Tagliatella alla Carbonara
(Homemade tagliatella with eggs and Parmesan Cheese with Guanciale)

Or

Costolette d’agnello in salsa al vino rosso
(Lamb chops with polenta and red wine sauce)

Third Course

Tiramisù
(Traditional Tiramisù)

Or

Semifreddo al pistacchio
(Pistaccio semifreddo with hazelnut sauce)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

Chef’s Amuse Bouche and a Glass of Prosecco

First Course selection

Beef truffle tartare (Australian beef tenderloin, truffle mustard, stracciatella, caper berry, Tropea onion marmalade, Egg, truffle slices)

Or

Steam monkfish tail citrus (Spanish monkfish tail, lemon, orange, Evo oil)

Second Course selection

Truffle soup (Urbani truffle paste, dried porcini, potato, puff pastry, truffle slice)

Or

Warm wild Red Mullet soup (French red mullet, hamachi sashimi, garlic, onion, chili pepper)

Third Course selection

Linguine di Gragnano in rye bread sauce and truffle (Linguine Gragnano pasta, Rye bread, shallot, thyme, Evo oil, white wine, truffle slices)

Or

Risotto smoked duck in Barolo wine and truffle (Carnaroli rice, duck breast, shallot, Barolo wine, Parmigiano Reggiano cheese, truffle)

Fourth Course selection

Tournedos Rossini (Australian beef tenderloin, foie gras, black truffle slices, bread crouton, pine nuts, raisin, beef juice, baby spinach)

Or

Filetto di Spigola scottato servito su coulis di pomodoro e timo al limone (Pan-fried Sea bass fillet served with coulis of tomato and lemon thyme)

Fifth Course selection

Tiramisu Chocolate sphere (Tiramisu cream, chocolate sphere with gold powder and truffle)

Or

Mango and truffle (Mango cream cheese, butter crumble, truffle slice and mango sorbet

Chef’s Amuse Bouche and a Glass of Prosecco

First Course selection

Carpaccio Black Angus Beef and Truffle
(Black Angus beef, porcini, sakura salad, truffle)

Or

Poached egg 61° and Truffle
(Egg, asparagus, artichokes, stracciatella cheese, truffle)

Second Course selection

Potato cream porcini and Truffle
(Potato, porcini, leek, Parmigiano cheese, truffle)

Or

Beetroot consommé and truffle
(Beetroot, baby carrot, Romanesco broccoli, asparagus, truffle)

Third Course selection

Risotto saffron cream, smoked burrata and truffle
(Carnaroli Rice, Parmigiano cheese, saffron, truffle)

Or

Risotto black ink and golden leaf
(Carnaroli Rice, squid, red prawns and golden leaf)

Fourth Course selection

Homemade Tagliolino and Sashimi Red Prawns
(Homemade Tagliolino, cherry tomato, red prawns)

Or

Smoked Truffle Chutoro
(Smoked Chutoro, truffle shoyu, cooked rice, Ikura and truffle topping)

Fifth Course selection

Black Cod fish tomato Sweet and Soar
(Black Cod fish, cherry tomato, apple vinaigrette)

Or

Lobster Citrus
(Canadian Lobster, lemon, orange, lime, Tropea onion)

Sixth Course selection

Duck Breast Orange and Espresso Illy and Truffle
(Duck breast, orange, espresso Illy, truffle)

Or

Smoked lamb loin Celery and Truffle
(Lamb loin, celery, truffle)

Seventh Course selection

Chocolate Sphere Tiramisu Gold powder and Truffle
(Chocolate sphere Tiramisu with gold powder and truffle)

Or

Bronte D.O.P. Pistacchio Semifreddo
(Bronte D.O.P. pistaccio, truffle crumble, hazelnut)

WINE LIST

White

Chardonnay, Santa Carolina, Chile….360

Gewurztraminer, Alto Adige DOC, Italy….360

Costa Di Giulia, Toscana Italy….350

Sauvignon Blanc, Yalumba, Australia….330

Red

Chianti, Barone Ricasoli….380

Chateau Lalene Cuvee Prestige Bordeaux Superieur….370

Cabernet Sauvignon, Yalumba, Australia….330

Pinot Noir, Stone Bay, New Zealand….330

Sweet, Prosecco, Rose

Gewurztraminer, Robertson Winery, South Africa….360

Prosecco, Italy….310

Antares Rose, Cabernet Sauvignon, Chile….290

Italian of the Month

Fiano Trentenare Paestum, San Salvatore, Italy….360

Rosso Colli di Parma DOC Barbera, Italy….360

 

Champagne

CH4_Cristal Louis Roederer, 2009….14,900

CH3_Dom Perignon….14,900

CH2_Veuve Clicquot Brut….4,700

CH1_Moet & Chandon, Imperial Brut….4,500

CH5_Piper Heidsieck, Cuvee Brut….4,390

Sparkling

S4_Cuvee Prestige Franciacorta Brut, Italy….3,600

S7_Prosecco, IL Grigio Spumante Brut, Italy….1,750

S6_Prosecco, Rivani Spumante, Italy….1,690

S3_Prosecco Collavini DOC, Italy….1,590

S2_Prosecco Riondo, Italy….1,560

Rose Wine

P2_Tavel La Comballe, Cote Du Rhone, France, 2012….4,200

P4_Bolla Bardolino Chiaretto, Italy….1,770

P3_Cabernet Sauvignon, Antares, Chile….1,350

Sweet Wine

W48_Chateau Doisey Vedrines Sauternes Grand Cru Classe, 1993….7,500

W37_Muscat, L’Ecru Firriato, Passito, 2014….3,450

W50_Chateau Jany, Sauternes, 2015….2,750

W49_Chateau Le Thibaut, Monbazillac, 3.75c1, 2014….2,350

W38_Moscato D’Asti, Prunotto DOCG….1,900

W72_Gewurztraminer, Robertson Winery, South Africa….1,750

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