Dinner​

APERITVO

​ROASTED HASSELNUTS FROM BARBARESCO

35

OLIVE TAGGIASCHE (from Liguria)

40

PARMIGIANO REGGIANO (parmesan)

60

​SEMIDRIED TOMATOES

30

ANTIPASTI

Uovo crema pecorino e barbabietola fritta

Poached and fried egg with cream of Tuscan pecorino and crispy beetroot

95

​Parmigiana di melanzane

Eggplants with tomato and parmesan au gratin

95

Carne cruda al basilico con crema e chips di carote al tartufo

Tartar with basil served with carrot cream and crispy carrot and truffle oil

140

Prosciutto di Parma extra stagionato con grissini fatti in casa

Parma ham with extra maturation and home made grissini

135

Polpette di merluzzo su insalata di finocchi e crema di ceci

Fried cod with lemon marinated fennel and a puree of chickpeas

125

PRIMI​

Risotto con salsiccia e broccolo

Risotto with salsiccia-sausage and broccoli

135

Linguine mare

Linguine with mussels, vongole and Norway lobster

140

Ravioli di zucca alla salvia con pancetta croccante

Ravioli with pumpkin, sage and crispy pancetta

140​

Ravioli faroana e foiegras con riduzione di marsala

Ravioli with guinea fowl, foie gras and reduction of marsala from Sicily

160


​SECONDI​

Filetto di maiale al latte con senape, purea di cavolfiore

Pork tenderloin, sous vide in milk and mustard, served with cauliflower

190

Agnello con carote al burro, crema di barbabietola e salsa verde

Rack of lamb with carrots, cream of beetroot and salsa verde

250​

Filetto di manzo al barbera d’Asti, con funghi e polenta cremosa

Beef tenderloin with barbera sauce, mushrooms and creamy polenta

235

Rana pescatrice, sedano rapa, timo e riduzione melograno

Monkfish with celeriac, thyme oil and a reduction of pomegranate

240

Parmigiana di melanze

Eggplants with tomato and parmesan au gratin

180

FORMAGGI & DESSERT

Formaggi selezionati

Selection of Italian cheese with compote

130​

Cannoli siciliani con gelato al pistacchio

Sicilian cannoli with pistachio ice cream

110

CioccoArancia: sorbetto fondente e arancia in varie modi      

Chocolate & Orange - Chocolate sorbet and orange in different ways

95​

The traditional menu

390

Poached and fried egg with cream of Tuscan pecorino and crispy beetroot

Ravioli with pumpkin, sage and crispy pancetta

Pork tenderloin, sous vide in milk and mustard,

served with cauliflower

WINE MENU

390 / 490

​Casa d’Antinos menu

590


Poached and fried egg with cream of Tuscan pecorino and crispy beetroot

Eggplants with tomato and parmesan au gratin

Ravioli with guinea fowl, foie gras and reduction of marsala from Sicily

Monkfish with celeriac, thyme oil and a reduction of pomegranate

Beef tenderloin with barbera sauce, mushrooms and creamy polenta

Sicilian cannoli with pistachio ice cream

WINE MENU

490 – 590 – 690

Vores telefon er åben:

Mandag

Tirsdag

Onsdag

Torsdag

Fredag

Lørdag

Søndag

Lukket

​18.00 - 24.00

18.00 - 24.00 

18.00 - 24.00 

18.00 - 24.00 

18.00 - 24.00 

Lukket

Casa d'Antino

Dronningens Tværgade 43

​1302 København K


​​Telefon: +45 33151505

​Mail: info@casadantino.dk

​CVR: 14388478

Restaurant Casa D´antino A/S
Dr. Tværgade 43
1302 Kbh K
Tlf.: 33151505
CVR: 14388478
info@casadantino.dk