ANTIPASTI

A little bit to start with.

• LUMACHE AGLIO E BURRO

  1\2 dozen snails in cico’s garlic and parsley butter sauce
• ARANCINI DI RISO

  Tomato rice balls stuffed with mozzarella, breaded and fried served with marinara sauce
• FUNGHI GRATINATI

  Button mushrooms filled with garlic, parmesan cheese and melted mozzarella
• CALAMARI FRITTI

  fresh baby calamari fried and tartar sauce
• PARMIGIANA DI MELANZANE

  Layers of fried aubergines with tomato sauce and melted mozzarella au gratin in the oven
• COZZE ALLA MARINARA

  Sauteed mussels served in their shells, with garlic, oil, chilli, cherry tomatoes, and toasted bread
• BURRATA DI BUFALA

  Cico’s burrata cheese, seasonal tomatoes, extra virgin olive oil, and aged balsamic vinegar
• BRESAOLA DELLA VALTELLINA

  Dry cured beef tenderloin with wild rocket, balsamic reduction and shaved parmesan
• CARPACCIO DI MANZO E BAGNA CAODA LEGGERA

  Finely sliced beef tenderloin served with rocket leaves, crispy capers and shaved parmesan, topped with a creamy garlic and anchovy sauce

INSALATE

Fresh salads.

• CICO’S SALAD

  Rocket leaves, iceberg lettuce, red onion, avocado, tomato, poached prawns and cico’s signature dressing
• INSALATA TRICOLORE

  Fresh mozzarella, tomato, avocado, basil leaves and cico’s dressing
• COCKTAIL DI GAMBERI (HOMAGE TO THE 8o’s)

  Poached shrimp served in a martini glass with iceberg salad, avocado and a cocktail sauce

ZUPPE

Soup

• ZUPPA DI FUNGHI

  Mushroom soup
• MINESTRONE ALLA MILANESE

  Traditional seasonal mixed vegetable soup served with croutons

PASTA E RISOTTI

• RISOTTO ALLA ZUCCA

  Pumpkin risotto with parmesan fondue, balsamic reduction, and baked pumpkin cubes
• RISOTTO AI FUNGHI

  Arborio rice, porcini mix mushrooms, basil, parsley, parmesan cheese and truffle oil
• RISOTTO ALLA MARINARA

  Mix seafood risotto and pink sauce
• LASAGNA ALLA BOLOGNESE

  Classic fresh pasta lasagne with bolognese, Bechamel sauce and gratin with parmesan
• PENNE ALL’ ARRABBIATA

  Penne pasta served in tomato sauce, with fresh chilli, basil, and garlic
• SPAGHETTI ALLA CARBONARA

  Spaghetti pasta served with crispy pork cheek, egg yolk, parmesan, and parsley
• LINGUINE ALLE VONGOLE

  Linguine pasta with fresh clams, extra virgin olive oil, parsley and garlic
• CAPELLINI AL LIMONE

  Angel hair pasta, lemon zest, parmesan cheese, basil, topped with a touch of cream
• FETTUCINE AL FREDO

  Fettuccine pasta, grated parmesan and butter topped with parsley
• PAPPARDELLE AL RAGU’

  Handmade pappardelle pasta served with bolognese sauce
• CAPPELLETTI RIPIENI DI ORATA

  Handmade green pasta ravioli stuffed with Sea Bream, served with thyme, lemon zest and confit cherry tomatoes
• RAVIOLI AI FUNGHI

  Handmade ravioli pasta filled with mixed mushrooms, parmesan, ricotta, mozzarella cheese, served in a creamy tomato sauce with a hint of truffle oil
• GNOCCHI AL PESTO

  Handmade potato gnocchi with pesto sauce (make with pesto and cream united top of pine nuts)

LE NOSTRE PIZZE!

• PIZZA MARGHERITA

  Tomato sauce, buffalo mozzarella, fresh basil and olive oil
• PIZZA PUGLIESE

  Tomato sauce, buffalo mozzarella, whole burrata cheese in the centre, fresh basil and olive oil
• PIZZA PARMIGIANA

  Tomato sauce, buffalo mozzarella, grilled eggplant, parmesan cheese, fresh basil and olive oil
• PIZZA ALLA DIAVOLA (PICCANTE)

  Tomato sauce, buffalo mozzarella, Calabrian spicy salami, bell pepper, chilli, Fresh basil and olive oil
• PIZZA MARE E MONTI

  White pizza with buffalo mozzarella, sautéed prawns, sautéed garlic and parsley, mushrooms, and olive oil

SECONDI PIATTI: PESCI E CARNI

• CERNIA ALLA GRIGLIA

  Roasted Bahraini fresh hammour fillet with lemon, garlic and parsley sauce, served with mixed vegetables
• BRANZINO ALLA MEDITERRANEA

  Sea bass fillets cooked in Mediterranean sauce (cherry tomatoes, olives, capers and oregano) served with roasted potatoes
• GAMBERI ALLA GRIGLIA

  Grilled tiger prawns (5 pieces) with lemon and garlic sauce with baby vegetables
• POLLO AL FUNGHI

  Chicken breast with mushrooms served with potato purée
• COTOLETTA DI VITELLO ALLA MILANESE

  Pan-cooked breaded Dutch veal cutlet served with spaghetti Napoli
• FILETTO DI MANZO AL PEPE VERDE

  Fillet of beef served with green pepper sauce and sautéed baby spinach
• OSSOBUCCO ALLA MILANESE

  Veal ossobuco alla Milanese (cooked in red wine) served with saffron risotto
• FEGATO ALLA VENEZIANA

  Venetian cooked liver with stewed blond onions, laurel, white wine with mashed potatoes
• SCALOPPINE DI VITELLO AL LIMONE

  Veal scaloppine cooked in white wine with lemon and parsley

CONTORNI

• SPINACI

  Sauteed spinach
• PATATE ARROSTE

  Roasted potatoes baked in olive oil and rosemary
• BROCCOLI SPADELLATI

  Broccoli sautéed with garlic, oil and chilli
• CAVOLETTI DI BRUXELLES

  Roasted brussels sprouts and sesame seeds

DOLCI DELLA CASA

• TORTA CAPRESE

  Typical capri flourless cake made with chocolate and almonds served with a chocolate sauce
• TRADITIONAL TIRAMISU

  Classic tiramisu with savoiardi biscuits, coffee and mascarpone cream, served with crunchy chocolate grissini
• TORTINO CALDO AL CIOCCOLATO

  Warm chocolate cake with a soft heart, served with vanilla ice cream and chocolate sauce
• RASPBERRY CHEESE CAKE

  Single portion cheese cake with raspberry sauce
• FRUTTI DI BOSCO CON GELATO

  Wild berries served with vanilla ice cream