ANTIPASTO DI ORTAGGI
Southern Italian-Style Vegetables
CARPACCIO DI MANZO
Beef and Oyster Mushroom Carpaccio
CARPACCIO DI POLIPO
Octopus Carpaccio
POLIPETTI ALLA LUCIANA
Baby wild octopus with tomato and capers
PARMIGIANA DI MELANZANE
Eggplant (Aubergine) with tomato and cheese
GNOCCHI
MEZZEMANICHE ALLO SCOGLIO
Short pasta from Gragnano with Seafood
PAPPARDELLE RAGU DI CINGHIALE
Pappardelle with boar ragu'
FUSILLONI RAGÙ D`AGNELLO E CARCIOFI
Fusilloni with lamb and artichoke stew
RISOTTO
TAGLIATA DI BISONTE ALLA BRACE X 2
Petite-Nation Bison rib eye for x 2
ORECCHIA D`ELEFANTE
Milk-Fed Veal Chop Milanesese breaded
GALLETTO ALL DIAVOLA
Cornish Hen with spicy sauce
PESCE SPADA
Swordfish with fregula sarda, tomatoes, pine nuts, mint and raisins
LATTUGA OLIO E LIMONE
Boston lettuce with olive oil and lemon
BIETOLA AGLIO E OLIO
Greens in olive oil and garlic
INSALATA DI FARRO
Spelt Salad
INSALATA DI POMODORI E CIPOLLA
Tomato and onion salade with Garda Olive Oil
Culatello di Zibello - Parma -
Mortadella (Bologna)
Capicollo - G. Marrocco - Montréal
Salame Piccante - G.Marrocco - Montreal
N'duja - Spillinga - Calabria
Piave (Belluno DOP)
Half Scamorza grilled (Montréal)
Parmigiano Reggiano 30 mesi
Pecorino au Vinaigre Balsamic (Soverato)
Pecorino Giovane (Soverato)
Affogato al Caffè
Sundae de gelato maison recouvert d'espresso
Torta di ricotta e pere
cake stuffed with ricotta cream and pears
Sospiro D'Angelo
Strega liqueur cake stuffed with hazelnut cream
Torta Caprese
chocolate cake and toasted almonds flour
Frutta di Stagione
fruit plate
Biscotti della Casa
Homemade cookies
Barolo Chinato e Cioccolato
Wine dessert made from chocolate and Barolo
Passito di Pantelleria - Pellegrino
Moscato d'Asti - Ca dei Mandorli
Bracchetto d'Acqui - Ca dei Mandorli
Marsala Targa - Florio
Vin Santo 2004 - Renzo Mazi
Torcolato - Maculan
Grappa di Bassano - Jacopo Poli
Grappa di Moscato - Jacopo Poli
Grappa di Torcolato - Jacopo Poli
Grappa di Vespaiolo - Jacopo Poli
Grappa di Po' Merlot - Jacopo Poli
Grappa Barili Porto - Poli & Niepoort
Grappa Barili Rhum - Poli & Clément
Grappa Barili Sassicaia - Poli & San Guido
Grappa di Ornellaia - Ornellaia
Grappa di Tignanello - Antinori
Grappa di Brunello - Caparzo
Grappa Ben'Rye Pantelleria - Donnafugata
Grappa La Bomba - Terrabianca
Grappa Don Antonio Nero d'Avola - Morgante
Drinks
Vino rossi,Vino bianco,BOLLICINE BULLES,BIANCHI BLANCS,ROSATI ROSÉS,MEZZE DEMI,MAGNUM
N'DUJA
A sausage spread, typical of Calabria (Southern Italy) very spicy, made with tripe and other poor parts of the pig
PAPPARDELLE:
wide fettuccine. Their name is derived from pappare Italian verb meaning to devour.
FREGULA
type of pulp produced in Sardinia. It is similar to couscous and particularly the Israeli cuckoos
CAPICOLLO
Salting of Italian and Corsican origin made from boneless pork loin, salted, dried and refined
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Hostaria is a must for delicious pasta dishes. Their pappardelle with tender and flavourful boar ragu rivals the same dish we ate in Italy. They also have a gnocchi dish, again, made with ricotta to keep things light. Served with white beans, it’s a twist on a classic. Their butternut squash risotto is sinfully creamy, but not heavy, and the butternut squash has a nice touch of sweetness. They too have a chalkboard menu that changes frequently.
View this Smart ListYou need to eat here - some of their dishes are even better than what we’ve tried in Italy. Their homemade pappardelle with boar ragu is delicious and warming - the perfect filling winter dish to keep you nice and full for the cold weather outside. The pasta is delicate and cooked al dente, and the generous portion of boar is tender and full of flavour. For a little added warmth, drizzle some fiery house-made chili oil. Even if you don’t see the boar ragu on Hostaria’s chalkboard menu, you’ll definitely find something comforting, like their roast suckling pig.
View this Smart List