Il Menu

{ Mangia che ti fa bene }

[ titulo-jardines]

Carta Casa Francesco


Assagini de formaggi Smoked cow cheese, goat cheese, gruyère, parmesan, walnuts, dried fruits

Carpaccio Thinly sliced row filet mignon, lemon juice, extra virgin olive oil, capers, mixed greens, champignon mushrooms, shaved parmesan cheese.

sin traducción sin traducción

Italian style cured ham, arugula, green olives and fresh orange with grounded back pepper

Cured Salmon carpaccio & Swiss Style Stuffed mushrooms

Antipasto campestre Deep fried mozzarella cheese, warm parmesan style eggplants, beef stuffed green olives “all’ascolana”, assorted cheeses and capresse salad.

Italian Antipasto Sicilian style eggplant, pickled rabbit, cured ham toast, slices of traditional rolled pork, mixed greens with marinated artichoke.

Fritto mixto Deep fried calamari, squid rings, white fish, zucchini, onion rings, lemon mayonnaise dip.

Rabas a la romana Deep fried squid rings plate

Salad & Soup

Capresse Salad Fresh tomato and basil, mozzarella fior di latte and mixed greens.

Nona Teresa Salad Lettuce, tomato, watercress, green olives, marinated artichokes, croutons and parmesan cheese.

American Salad Lettuce, tomato, onion rings, green olives.

American Salad Mixed greens, shrimps, avocado, palm hart, champignon mushroom

Butternut squash creamy soup With slices of fresh goat cheese.

Vegetables soup Season diced vegetables with its broth.


Risotto primavera Rice, squash purée, season vegetables Julianne, drops of cream, arugula, drops of cream and gruyère cheese.

Risotto ai frutti di mare Rice, seafood red sauce (shrimps, calamari, mussel and prawn)


Assaggio vegetale Squash Tortelloni, au gratin green lasagna with a bit of tomato sauce and spinach & ricotta cheese rotolini with cream.

San Martino Cappelletti Homemade beef stuffed pasta with a pinky cream of champignon mushroom, parmesan, mozzarella and fresh parsley.

Portofino Fetuccine Shrimps, cognac, fresh parsley, cream and pinch of rosemary.

Potatoes Gnocchi Served with: Tomato sauce - Pink sauce - Fresh tomato and basil - Pesto ‐ Cream

Homemade Paglia Thin pasta served with: Fresh tomato and basil - Tomato sauce - Pesto

Penne with Four cheeses sauce or Papalina sauce (cream and ham)

Spaghetti frutti di mare With seafood and prawn red sauce.

Baby goat filled panzzotti With fresh tomato sauce and Arauco extra virgen olive oil

Red & White meat

Veal Loin Filet with Malbec reduction Served with roasted cream potatoes with fresh parsley.

Caprichoso Veal Loin Grilled with provolone & arugula au gratin accompanied by roasted season vegetables and a focaccia toast.

Calabresa Style Baby Goat Served with its white wine broth, garlic, green olives, touch of spicy and potatoes

Lam tenderized in Malbec wine Served with sweet potato purée and crunchy chips

Grilled chicken breast with Rosemary and Garlic Served with green salad and tomatoes.


Carlo Magno Pink Trout Stuffed with spinach and raw ham whit lemon sautéed carrots

Cod fish in Chardonnay Wine Served with black polenta, sliced red onion and crunchy prawns.

Roasted pink salmon, Mediterranean style Served with grilled tomato slices, onion and champignon mushrooms sautéed in olive oil. Accompanied by a green salad.

Provencal Style roasted Sole filet Served with grilled seasonal vegetables.

Deserts & Ice cream

Tiramisu in a cup With coffee ice cream and Strega liqueur sauce.

Cioccolatissimo Flour chocolate cake with trio of mousses: white chocolate, bitter sweet chocolate with glace orange peels and bitter chocolate infused with hazelnut liqueur.

Traditional Homemade Crème Caramel Served with “dulce de leche” or Chantilly cream

Baked red apple with whipped cream and cinnamon

Nero e Bianco Brownie y Blondie cake with white and bitter chocolate mousse.

Two flavored pears au Malbec and au orange with vanilla ice cream.

Apple Strüdel á la mode

Wild berries sorbet, black pepper & cabernet wine sauce With a homemade cream.

Everything dulce de leche Served whit Hesperidina liqueur parfait, ice cream and warm crêpe

Interest combination of Mendoza’s delicacy Panna cotta with alcayota sweet, extra virgin olive oil & black pepper, lavender parfait with pumpkin in syrup, intense chocolate ice cream with figs in syrup.

Ice Cream Lemon, Strawberry, Passion fruit, Cream, Dulce de leche, chocolate, vanilla

Sparkling wine sorbet lemon, passion fruit or strawberry