COTTO Gastro

Minestrone di Lenticchie

Green lentil soup with seasonal vegetables and a traditional presentation.

Zuppa di Pomodoro Affumicato

Smoked tomato soup.

Bruschetta Trio

A trio on sourdough bread: classic tomato salsa and fior di latte; roquefort cream, avocado and smoked salmon; fresh herbed goat cheese and chilli jam.

Carpaccio

Beef tenderloin with artichoke heart, parmesan, balsamic glaze and tonnato sauce.

Tartare di Manzo

Classic beef tartare with pavé potatoes, a hint of whisky and Cotto's own take.

Burrata

With beetroot, pesto and kumquat chutney.

Gamber in Cocktail Piccante

Prawn cocktail with spicy aioli and crispy leek over rocket.

Melanzane alla Parmigiana

Layers of round aubergine with mozzarella, parmesan, pesto and tomato sauce.

Polpo Saltato in Padella

Octopus with black olives, colourful cherry tomatoes and wine-infused oyster sauce.

Fettina di Manzo

Thinly sliced grilled sirloin, rocket salad and balsamic glaze.

Patate Fritte Rustiche al Tartufo

Baked and fried Agria potatoes with truffle oil and parmesan.

Branzino al Forno

Oven-baked sea bass with sweet potato purée and mixed greens.

Pollo Confit

Chicken confit with mashed potatoes, crispy leek, broccolini and gravy.

Controfiletto di Manzo

Grilled sirloin with onion stifado and caramelised yoghurt.

Filetto di Manzo

Beef tenderloin with pavé potatoes and honey-mustard sauce.

Tiramisù Freddo

Cotto's special ladyfinger biscuits soaked in espresso, tiramisu semifreddo, white-wine sabayon and cocoa.

Panna Cotta

With milk jam and forest fruit sauce.

Cannoli

Crispy cannoli shells with pistachio, lime-scented pastry cream and chocolate sauce.

Fragole Croccanti

Handmade crispy pastry with mascarpone cream, strawberries and strawberry sauce.