Apollinare Restaurant Menu

Fontina cheese wrapped in a puff pastry with a parmigiano fondue and black truffle sauce.

Al gorgonzola dolce mousse of potatoes, cabbage and gorgonzola sauce.

Eggplant parmigiana with tomato and fresh oregano.

Chef’s choice of italian meats.

Salmon carpaccio.

Sauteed mussels in white wine sauce with black pepper.

Seasonal vegetable soup.

Asparagus soup served with croutons.

Bean soup.

Lentil soup.

Red onion soup.

Mixed aromatic salads tossed with strawberry, nuts with a drizzle of a 12 years aged balsamic vinegar.

Mixed greens salad with tomato and carrots.

Mixed greens salad, potato, black olives and caper berries, oil lemon dressing.

Mix green salad with chicken breast.

Homemade fresh pasta with a mild spiced tomato sauce.

Trofie with a duck white ragu.

Homemade potato gnocchi with gorgonzola cheese.

Lasagna bolognese 100 year old recipe.

Home made spaghetti with 1/2 lobster, cherries tomatoes and white wine sauce.

Ravioli stuffed with purple potatoes and white truffle sauce.

Homemade tortellini with broth.

Tomato sauce and mozzarella.

Tomato sauce, mozzarella, anchovies and basil.

Tomato sauce, mozzarella, prosciutto, artichoke and black olives.

Tomato sauce, mozzarella, cooked ham, artichoke, mushrooms, black and green olives.

White pizza with mozzarella, cherry tomatoes and arugola.

Tomato sauce, mozzarella, zucchini, tomato, eggplant, and red peppers.

Tomato sauce, mozzarella, prosciutto and mushrooms.

White pizza with mozzarella and black truffles.

Nutella pizza.

Sea salt crusted branzino served table side with seasonal vegetables (minimum 2 people).

Wrapped baked oven sea bass in fresh herb sauce.

Lobster served with salad, fresh onion and lobster sauce.

Grilled lamb chops seasoned with mixed herbs.

Butterfly ribeye with rosemary in balsamic reduction.

A skewer of lamb, rib eye, chicken and homemade sausage.

Braised wild boar umbrian style.

Veal ossobuco.

Veal medallion with mixed wildberry sauce.

Slow braised veal, beef and chicken served with a parsley and caper sauce.

La crescionda spoletina con gelato alla vaniglia traditional umbrian chocolate cake accompanied by vanilla gelato.

Chocolate profiteroles.

Vanilla gelato made fresh table side.

Traditional italian tiramisu.

Mixed berries tart.

Apple strudel.

Panna cotta with peach sauce.