{"id":12103,"date":"2018-05-07T09:07:41","date_gmt":"2018-05-07T09:07:41","guid":{"rendered":"https:\/\/enovathemes.com\/goodresto\/?page_id=12103"},"modified":"2025-07-16T15:18:39","modified_gmt":"2025-07-16T15:18:39","slug":"il-nostro-menu","status":"publish","type":"page","link":"https:\/\/gardenristo.net\/en\/il-nostro-menu\/","title":{"rendered":"OUR MENU"},"content":{"rendered":"
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GARDEN RISTO<\/h6>\n\t
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At Garden Rist\u00f2, every dish is the result of a careful selection of the finest ingredients. Our kitchen creates a menu that celebrates local flavors, blending tradition and innovation to deliver truly authentic culinary experiences.<\/p>\n

Our menu is regularly updated to reflect the seasonality of ingredients, always ensuring the highest level of freshness and authenticity. From first courses made with fresh, handmade pasta to meat and fish mains prepared with innovative techniques, each culinary creation is designed to satisfy even the most discerning palates. To finish on a sweet note, our homemade desserts are a celebration of the most authentic flavors.<\/p>\n

For information about allergens, please ask our service staff.<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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1 \u2013 Starters<\/span>2 \u2013 First Courses<\/span>3 \u2013 Main Courses<\/span>4- Contorni<\/span>4 - DESSERTS<\/span><\/div>
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Insalata mista<\/span>6<\/span><\/h4>
Mixed salad<\/i>
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Cicoria<\/span>6<\/span><\/h4>
Chicory<\/i>
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Puntarelle alla Romana<\/span>8<\/span><\/h4>
Roman-style puntarelle (chicory shoots) with anchovy and garlic dressing
<\/div><\/div><\/div><\/div><\/div><\/div><\/article>

Risotto Carnaroli Gran Riserva \u201cRISO BUONO\u201d bianco con vongole, calamaretti, gamberi e olio nuovo<\/span>22\u20ac<\/span><\/h4>
White risotto with clams, baby squid, shrimps, and fresh olive oil<\/i>
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Ombrina su crema di piselli con insalata di finocchi, olive e arancia<\/span>28\u20ac<\/span><\/h4>
Pan-Seared meagre on a smooth pea pur\u00e9e, served with a fennel, olive and orange salad<\/i>
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Misto mare con verdure fresche di stagione<\/span>16\u20ac<\/span><\/h4>
Mixed sea salad with prawns, squids, mussels, fennels, peas and orange sauce<\/i>
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Polpo, favetta e cicoria saltata<\/span>16\u20ac<\/span><\/h4>
Octopus with fava bean pur\u00e9e and saut\u00e9ed chicory<\/i>
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Carciofo fritto, fonduta di Parmigiano 30 mesi e tartufo nero<\/span>14\u20ac<\/span><\/h4>
Fried artichoke, served on a 30-month-aged Reggiano fondue and black truffle<\/i>
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Tozzetti alle mandorle<\/span>5\u20ac<\/span><\/h4>
Traditional Tuscan cookies with whole almonds
\r\nCon calice di Vin Santo del Chianti Classico DOC - Tenuta Nozzole (13\u20ac)
\r\nCon calice di Vin Santo di Carmignano Riserva 2016 - Capezzana (18\u20ac)<\/i>\r\n\r\n
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Autunno in barattolo
Pan di spagna con bagna al vino cotto, crema pasticcera, composta di cachi, marron glac\u00e9 e panna montata<\/span>9\u20ac<\/span><\/h4>
Sponge cake soaked in Vinocotto, layered with pastry cream, persimmon compite, candied chestnuts and whipped cream<\/i>
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Linguine \u201cRustichella d\u2019Abruzzo\u201d al sugo di ricciola con datterini<\/span>20\u20ac<\/span><\/h4>
Linguine with amberjack sauce and cherry tomatoes<\/i>
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Frittura di calamari e gamberi con paprika dolce e julienne di verdure<\/span>22\u20ac<\/span><\/h4>
Fried calamari and prawns with sweet paprika and julienne vegetables<\/i>
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Scarola imbottita con olive, capperi, fagiolini, pomodorini secchi e mandorle con salsa al prezzemolo<\/span>16\u20ac<\/span><\/h4>
Escarole stuffed with olives, capers, green beans, dried tomatoes, and almonds with parsley sauce<\/i>
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Costolette di maiale marinate, con millefoglie di patate e cicoria ripassata<\/span>20\u20ac<\/span><\/h4>
Marinated pork cutlets with potato millefeuille and saut\u00e9ed chicory<\/i>
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Agnello in crosta di erbe servito con il suo fondo, con vignarola di stagione<\/span>26\u20ac<\/span><\/h4>
Lamb with an herb crust served with its own jus and seasonal vignarola vegetables<\/i>
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Tiramisu espresso<\/span>7\u20ac<\/span><\/h4>
Express tiramisu<\/i>
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Tarte Tatin di mele con spuma ai frutti di Goji<\/span>9\u20ac<\/span><\/h4>
Apple Tarte Tatin, served with goji berry espuma <\/i>
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Tortino al cioccolato con cuore caldo<\/span>8\u20ac<\/span><\/h4>
Chocolate Lava Cake
\r\nCon calice di Barolo Chinato - Cocchi (12\u20ac)
\r\nCon calice di Tarasco Passito di Arneis \u2013 Cornarea (15\u20ac)<\/i>\r\n\r\n
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Fiore di zucca in tempura ripieno di ricotta di bufala, puntarelle e bagna cauda<\/span>12\u20ac<\/span><\/h4>
Tempura zucchini blossom filled with Buffalo ricotta, puntarelle, and bagna cauda<\/i>
<\/div><\/div><\/div><\/div><\/div><\/div><\/article>

Battuta di manzo con foie gras e verdure fermentate<\/span>18\u20ac<\/span><\/h4>
Beef tartare with foie gras and fermented vegetables<\/i>
<\/div><\/div><\/div><\/div><\/div><\/div><\/article>

Vitello tonnato con capperi fritti e uova di quaglia<\/span>16\u20ac<\/span><\/h4>
Thinly sliced veal with classic tuna sauce, crispy capers and quail eggs<\/i>
<\/div><\/div><\/div><\/div><\/div><\/div><\/article>

Gnocchi di patate viola con mazzancolle e asparagi<\/span>20\u20ac<\/span><\/h4>
Purple potato gnocchi with king prawns and asparagus spears<\/i>
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Pappardella ripiena di ricotta di bufala con sugo ai tre pomodori e basilico fresco<\/span>16\u20ac<\/span><\/h4>
Pappardelle stuffed with buffalo ricotta, served with a trio of tomato sauce and fresh basil<\/i>
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Cappellacci alla carbonara con tartufo nero<\/span>22\u20ac<\/span><\/h4>
Carbonara-style cappellacci, enriched with black truffle<\/i>
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Fettuccine al fondo di arrosto di vitello, con funghi primaverili di stagione<\/span>18\u20ac<\/span><\/h4>
Fettuccine with slow-roasted veal jus and seasonal spring mushrooms<\/i>
<\/div><\/div><\/div><\/div><\/div><\/div><\/article>

Omaggio alla Sicilia
Semifreddo ricoperto di cioccolato bianco, con cuore soffice montato alla mandorla e pistacchio, accompagnato da una profumata salsa all\u2019arancia<\/span>10\u20ac<\/span><\/h4>
Semifreddo with a white chocolate coating, filled with a light almond and pistachio mousse, served with orange sauce<\/i>
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Tagliata di manzo, verdurine saltate e grana<\/span>25\u20ac<\/span><\/h4>
Sliced beef, mixed vegetables and Parmesan<\/i>
<\/div><\/div><\/div><\/div><\/div><\/div><\/article><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Leverage agile frameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition. Organically grow the holistic world view of disruptive innovation via workplace diversity and empowerment.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-vc.php","meta":{"footnotes":""},"class_list":["post-12103","page","type-page","status-publish","hentry"],"yoast_head":"\nIl nostro Menu - Garden Rist\u00f2<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gardenristo.net\/en\/il-nostro-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il nostro Menu - Garden Rist\u00f2\" \/>\n<meta property=\"og:description\" content=\"Leverage agile frameworks to provide a robust synopsis for high level overviews. 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