All of the dishes on our menu are freshly prepared by our chef, Alfredo Mannini, using the best market produce available. Alfredo has been the Head Chef at La Taverna for several years and has used his knowledge, artistic flair and love of food to introduce several new dishes to our menu over that time. He often adds a seasonal speciality to the extensive choices that are always available on the A la Carte menu.

For a three course dinner, he proposes the following menu.

Ravioli Ripieni di Scamorza al Pomodoro e Basilico
(Home made Pasta Parcels filled with smoked cheese
and served in a tomato and basil sauce)

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Cappesante Alfredo
(Scallops wrapped in Parma ham and Scampi, finished in cognac and tarragon butter)

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Tiramisu’
(Traditional Italian Dessert)

He would prepare these dishes as follows.

RAVIOLI: Alfredo prepares the pasta dough with semolina, flour and eggs and a pinch of salt. He would flatten the dough with his pasta maker and cut it into long, wide strips. He would make the filling using chopped scamorza cheese (smoked mozzarella) mixed with grated parmesan cheese and seasoned with black pepper and nutmeg. He would put the filling at intervals along the strip of pasta, top it with another strip of pasta, cut it into individual parcels and brush them with egg. The pasta parcels need to be cooked in boiling salted water for approximately 4 minutes and then served in a sauce made with olive oil, tomatoes, herbs, garlic and fresh basil or, simply, tossed in a pan with melted butter and sage.

FISH: For each skewer of fish, you will need three scallops and three shelled jumbo scampi. Wrap the scallops in a thin slice of Parma ham and put the fish alternately on the skewer. Pan fry a few cherry tomatoes and pieces of cucumber with the fish skewer, adding butter, cognac, white wine and fresh tarragon, until the fish has been cooked through.

TIRAMISU: Soak sponge fingers in rum coffee. Whip 500ml mascarpone cheese with 3 egg yolks and 6 tablespoons of caster sugar. Put a layer of sponge fingers in your serving dish followed by a layer of the cream and continue in this way. Sprinkle cocoa powder on the top layer to cover it and decorate with shavings of chocolate. Prepare in advance and refrigerate.