Entrees & Soup
Antipasto for 2
Olives, Marinated Vegetables, Cured Meats, Charred Sourdough $186
Carpaccio di Manzo
Thin slices of raw beef with rocket and shaved parmesan $118
Calamari Fritti with Basil Aïoli $88
Vitello Tonnato
Thin slices of veal loin with tuna fish sauce $132
Risi e Bisi
Venetian Rice and Pea Soup $44
Secondi Piatti
Risotto al Pollo
Italian rice with chicken breast, pumpkin, pine nuts and asparagus $128
Ossobuco alla Milanese
Slow-cooked veal shank with herbs
served on a bed of saffron risotto $192
Filetto di Manzo con Funghi
Beef tenderloin wrapped with pancetta,
served with a Tuscan porcini sauce and asparagus spears $295
Cacciucco alla Livornese
Seafood casserole served with focaccia bread $237
Ravioli Paradiso al Pomodoro Rosso
Spinach and ricotta cheese ravioli in an egg tomato sauce $122
Pizza Napoletana
Pizza with tomatoes, mozzarella and anchovies $108
Desserts
Tiramisu
Mascarpone cheesecake $53
Crespelle
Crepes filled with mascarpone, served with
white chocolate, marinated strawberries and balsamic vinegar $40
Affogato
Vanilla bean ice cream with espresso and Frangelico $52
Please reserve with the FCC restaurant at (tel) 2523 7734
(fax) 2868 4092 or (email) restaurant@fcchk.org
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