DIVA ITALIAN Menu
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DIVA ITALIAN Menu

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An overview of DIVA ITALIAN giving you a glimpse of the restaurant.

An overview of DIVA ITALIAN giving you a glimpse of the restaurant.

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DIVA ITALIAN Menu DIVA ITALIAN Menu Presentation Transcript

  • With the All Day Cafe Menu at DIVA, Super chef Ritu Dalmia has done it again - an authentic and superbly Italian all day affair. THE CAFE MENU AT DIVA, GREATER KAILASH 2 SALADS AND STARTERS BRUSCHETTA BAR PASTA AND SOUP BIG PLATES PIZZE PANINI BAR
  • Salads and Starters• Tuscan bread and Tomato salad with a hint • Our take on the classic Caprese- Fresh of Chilly, Capers and Olives (V) Mozzarella, wood-roasted Peppers and fresh 580.00 Rocket leaves (V) 480.00• Parma Ham slivers with cubes of Melon and a spicy Gooseberry Chutney (NV) • Grilled Chicken, French Beans, fresh Mint 560.00 and Fennel salad served with Avocado Mash (NV) 490.00• Beetroot Carpaccio with Sesame crusted Goat cheese, topped with fresh Rocket • Goat cheese and Mozzarella Fritters with leaves and Balsamic-Honey dressing (V) Apple-Mustard sauce (V) 580.00 460.00• Classic Rocket and Cherry Tomato salad • Cheese Platter or Salami Platter to share with sprinkling of Pine-nuts and Parmesan (N/NV) shavings (V) 490.00 • Cheese platter: 450.00 per 100 gm • Salami and Ham: 510.00 per 100gm
  • Bruschetta BarWood-roasted Ciabatta with:• Cherry Tomato, Basil, Olive Oil and Sea-Salt (v) 370.00• Grilled Aubergines and Feta cheese (v) 390.00• Mushroom and Bacon (nv) 440.00• Chicken bits, Capers and Garlic-Oil (nv) 430.00• Crab meat and Avocado (nv) 490.00• Grilled Aubergines and Feta (v) 390.00• Mushroom and Bacon (v) 440.00• Chicken bits, Caper and Garlic Oil (nv) 430.00• Crab meat and Avocado (nv) 490.00
  • Pasta and Soup• Fresh Ravioli filled with Papa-al-Pomodoro on a • Spaghetti with Clams, Lime, Chilly oil bed of Basil Pesto (V) 490.00 and White Wine (NV) 670.00• Penne Puttanesca- Pasta with fresh Tomato, • Risotto with Baby Carrots, Orange and Prawns- light and refreshing (NV) Oregano, Olive and Caper sauce, from the city of 690.00 Naples (V) 480.00 • Linguine Carbonara- the real thing• Lasagne with wood roasted Squash and with Pecorino, Eggs and Bacon bits Mushrooms, baked golden – please allow 20 (NV) 540.00 minutes baking time (V) 530.00 • Pasta Platter- A choice of three pastas• Angel Hair pasta tossed with Garlic, Chilly oil, with 3 sauces (minimum order for 2 Asparagus and Parsley (V) 480.00 people) Vegetarian: 490.00 /person Non Vegetarian: 560 per person• Dainty Potato Gnocchi tossed in a wild Mushroom sauce and a hint of Gorgonzola (V) • Vegetable and Bean Minestrone with a 510.00 splash of Extra Virgin Olive Oil (V) 480.00
  • Big Plates• Grilled Salmon with Thyme crust, Lemon and Caper sauce, served with crispy Zucchini (NV) 780.00• Beaten Chicken fillet, roasted in the Wood-fired oven, drizzled with Butter- Balsamic sauce, served with Rosemary Potatoes (NV) 490.00• Tagliata - sliced Tenderloin, with a drizzle of Olive oil, Rocket and Parmesan shavings (NV) 670.00• Slow roasted Pork Belly, served with a delightful sauce of Porcini Mushrooms (NV) 690.00• Crepes filled with roasted Beetroot and Pear, baked with Fontina cheese (V) 680.00
  • Pizze• Margharita- Tomato, Fresh Mozzarella and • La Bufala- Cherry Tomatoes, Olives, Oregano, sprigs of Basil (V) 440.00 Mozzarella and Pesto (V) 490.00• Aglio olio- Pizza Bianco with Olive Oil, • Verde- Pesto sauce, Mozzarella, Pine-nuts, Garlic and Parsley (V) 410.00 Onion and Rocket (V) 480.00• Burrata- Pizza with Tomatoes, Basil and • Cotto- Cooked Italian Ham, Artichokes, fresh Burrata (V) 525.00 Mozzarella and Parmesan (NV) 560.00 • Gorgonzola- Green Apple, Gorgonzola, Walnuts• Salsiccie- Crumbled Sausage, Red Onions and Olives (V) 580.00 and Red Peppers (NV) 560.00 • Marinara– The original Pizza of Naples, with• Norma- Grilled Eggplant and Sun-dried Cherry Tomatoes, Garlic, Oregano, Chilly, and Tomatoes (V) 470.00 NO CHEESE (V) 460.00• Bianco- 4 types of Cheese, Onions and • Portobello- Grilled Portobello Mushrooms, Thyme - minus the Tomato sauce (V) Béchamel, Cheddar and Mozzarella, with a hint 510.00 of Truffle oil (V) 580.00• Prosciutto- Italian Parma Ham, Mushrooms, cooked Ham and Parmesan • Extra Toppings: (NV) 580.00 Wild Mushrooms:90.00• Funghi- Mixed Cheese and wild Black Olives: 75.00 Mushrooms (V) 480.00 Jalapeno: 75.00 Sundried Tomatoes: 75.00 Parma Ham: 150.00 (30 grams) Mozzarella: 90.00
  • Panini BarChoice of Ciabatta or Focaccia, served with Potato Salad • Grilled Portobello, Brie andor Greens Caramelised Onion (v) 490.00• Slivers of Parma Ham, Provolone cheese and Tomato • VAT as applicable, we add a (NV) 510.00 discretionary service charge of 10%• Sliced Sausages, Caramelised Onions and Mustard • Since most of our ingredients are (NV) 480.00 procured fresh daily, please be• Turkey slices, Goat cheese and Tomato confit (NV) understanding if certain dishes are 460.00 not available• Chicken Scallopine, Capers and Rocket (NV) In case of any food allergies please 480.00 inform your server• Fresh Buffalo Mozzarella, Tomato and Basil- an (V) denotes the dish is suitable for Italian classic (V) 440.00 vegetarians however may contain• Grilled Eggplant, fresh Mozzarella, Tomato Garlic eggs. Please inform your server in sauce and Parmesan (V) 440.00 case• Grilled Peppers, Zucchini ribbons, Eggplant, Feta cheese and Pine nuts (V) 460.00
  • DIVA Classic MenuMusic, Art, Literature, Cuisine, Wine & Wellness is what Italy is all about.With delicacies prepared from the freshest of handpicked produce, DIVAbrings you the authentic flavours of Italy with the creative touch of ourkitchen - a harmonious symphony of authenticity and creativity.We have two sections at DIVA where you may wish to be seated. Both theFine Dine and the Cafe Menus are available in both sections. While theCafe has an All Day menu the Fine Dine section serves the Classic DIVAmenu during Lunch and Dinner.Fine Dine serving the Classic DIVA menu: Open Daily - Lunch12:30pm - 3:30pm, Dinner: 7:30pm-11:00pm Antipasti Primi Piatti - First Course Pesce e Carne - Meats and Seafood Proposta Vegetariana – the vegetarian offering Deserts
  • ANTIPASTI• Capesante scottate con carciofi e pepperoni (NV) • Gamberoni rossi con purea di melanzane Pan seared Scallops with Beetroot flan and affumicate con avocado (NV) Strawberry–Balsamic dressing Marinated Red Prawns with Eggplant puree 630.00 and Avocado• Tris di anatra affumicata, tempura e confit 580.00 (NV) A trio of Duck- Smoked and sliced, salad of • Melanzane marinate con capperi e burrata Confit and crispy Tempura, served with a shot of Gazpacho fresco (V) 690.00 Marinated Eggplant with slow roasted Tomatoes, fresh Burrata and Caper Berries• Prosciutto di Parma, carpaccio di melone e 480.00 mousse di ricotta (NV) Wafer thin Melon, whipped Pistacchio crusted Ricotta mousse and Parma Ham, a • Bruschette tricolori (V) perfect way to start your meal A trio of Oil and Garlic rubbed Bruschetta- 650.00 Roasted Cherry Tomatoes, Artichoke and Pesto, and Mozzarella & Chilli• Bruschette con pancia di maiale, pere e rucola 470.00 (NV) Bruschetta with slow roasted Pork Belly, Pear and Rocket- my favourite! 495.00
  • ANTIPASTI• Panna cotta di pecorino e formaggio di capra con pere al forno, noci e miele (V) Goat cheese and Pecorino pudding with roasted Pear and Caramelised Walnuts, drizzled with Honey-Lime and Balsamic 490.00• Arancini- a modo nostro (V) Saffron, Liquorice and Parmesan Arancini, served with cream of Grana 490.00• Insalata di rucola con mozzarella fresca, pinoli e zucca alla brace (V) Rocket salad with torn bits of Mozzarella, Char-grilled Pumpkin, scattered with Pine-nuts and Pecorino shavings 480.00• Antipasti misti (V/NV) A platter of assorted Antipasti- a great beginning for the table Vegetarian: 580.00 Non Vegetarian: 690.00
  • Primi Piatti - First Course• Spaghetti con frutti di mare, peperoncino • Tagliolini con pomodoro, mozzarella, e rucola (NV) caprino, timo e olio di limone (V) Tagliolini pasta with fresh Cherry Spaghetti with mixed Seafood, glug of Tomatoes, Goat cheese, Mozzarella bits White Wine, Rocket leaves and a hint of and Thyme Chilly 560.00 840.00 • Stracci alla panzanella (V) Fresh Handmade pasta tossed with• Papardelle con confit di anatra e funghi Tomato, Garlic, Chilly, Olives and misti (NV) toasted bread Fresh Papardelle pasta with Duck confit, 570.00 wild Mushrooms and jus 680.00 • Gnocchetti di patate con liquerizia, capperi, aglio e peperoncino (V) Petit Gnocchi tossed with Olive Oil,• Risotto con salsiccie, piselli e semi di Garlic, Chilly, Capers and toasted Parmesan with a subtle flavour of finocchio (NV) Liquorice Risotto cooked with crumbled Sausages 580.00 and Peas, delicately flavoured with Fennel 780.00
  • Primi Piatti - First Course• Tortelli con fichi e gorgonzola con burro bruno (V) Fresh pasta bundles filled with Fig and Gorgonzola with a drizzle of browned Butter and Thyme 730.00• Raviolini di zucca e burrata con burro, funghi e noci (V) Ravioli filled with roasted Pumpkin and Burrata, tossed in a Mushroom and Hazelnut sauce 590.00• Risotto con barbabietola e frutti di bosco (V/NV) Fresh Risotto with Beetroot, Berries and Taleggio, with or without Prawns With Prawns: 870.00 Without Prawns: 730.00• Crema di patate e porri con olio di tartufo e farro croccante (V/NV) Potato and Leek soup flavoured with Truffle oil and crispy Farro With Seafood: 490.00 Without Seafood: 410.00
  • Pesce e Carne - Meats and Seafood• Sogliola di fiume in padella con pesche in • Spezzatino di caprino con rosmarino e vino burro bruno rosso Lime and Peppercorn marinated Sole fillet, Slow cooked Lamb Stew with robust Red pan-grilled, served with Peaches in Browned Wine, Rosemary and Tomatoes, served on Butter, and slow roasted Root Vegetables bed of soft Polenta 790.00 750.00• San Pietro in crosta di polenta su riduzione di • Petto d’anatra in padella con salsa demi cipolle rosse con capperi fritti glace all’ arancia e timo John Dory fillet dusted with Polenta, on bed Pan roasted Duck breast with a delightful of Fennel, Basil and Tomato salad, fried sauce of its own juices, Thyme, dash of Caper-Berries and Lime scented Vermouth Cocoa and Orange, served with Green sauce Beans wrapped in Pancetta 880.00 780.00• Gamberoni alla griglia con salsa agli agrumi • Costoletta di maiale alla griglia con torta di Grilled Jumbo Prawns tossed in a Citrus patate e carote in agro dolce sauce, served with Vegetable Flan and wilted Grilled Pork chops served with Red Wine Spinach sauce accompanied by Potato Tart and 1100.00 sweet & sour Carrots 790.00
  • • Involtini di pollo con asparagi e limone Beaten Chicken rolled with Asparagus, drizzled with Lemon sauce, served with crispy Polenta and layered Potato cake 630.00• Petti di pollo in crosta di pecorino con pesto di pomodori secchi Crispy Chicken with Pecorino crust, served with roasted Potatoes, Rocket and Sundried Tomato Pesto 670.00• Paillard di filetto con pancetta con glassa di carne, purea di patate con tartufo Beaten Tenderloin topped with crispy Bacon, served with meat juices, grilled Portobello and Truffle scented Mash Potatoes 890.00
  • Proposta Vegetariana – the vegetarian offering• Timballo di melanzane alla parmigiana su • Crespelle di zucca farcita con carciofi e taleggio vellutata di Gorgonzola con salsa di pomodoro Eggplant stacks layered with Mozzarella, Pumpkin flavoured Crepes filled with Tomato and Basil served with a Gorgonzola Artichokes and Taleggio cheese, topped with cheese sauce fresh Tomato and Basil sauce 580.00 590.00• Rotolo di gnocchi con zucca, ricotta e spinaci • Sformatino di verdure con crema di carote Potato pasta Pinwheels rolled with roasted Seasonal Vegetable flan, served with roasted Pumpkin, crushed Chilly, Spinach and Baby Carrot fondant Ricotta- my favourite! 580.00 590.00 • Piatto vegetariano• Millefoglie di scamorza con funghi misti con Gnocchi Pinwheel, Crepes and Flan -a perfect glace di caffè selection for vegetarians Crispy Scamorza discs layered with wild 660.00 Mushroom, Coffee and Sherry glaze 650.00 Please ask for our tasting menus• Torta di barbabietola con formaggio di capra 4 course 1900.00 Roasted Goat cheese and Beetroot tart served 5 course 2250.00 with Pomegranate and Red Wine sauce 6 course 2600.00 650.00
  • DessertsDolce • The Classic Warm soufflé of dark Chocolate, with Chocolate• Vanilla and Strawberries sauce, Vanilla Ice Cream and oven fresh DIVA’s Classic Koorg Vanilla Panna Cotta with Macaroons(Please allow a minimum of 25 minutes) roasted Strawberries and Balsamic Gelato 475.00 425.00 • Coffee and Kahlua• Chocolate and Pumpkin A celebration of Coffee - Espresso & Kahlua Dark Chocolate Marquis, Nut brittle, Pumpkin Pie Mousse, Tiramisu and a warm Coffee cake and Pumpkin Ice-Cream 450.00 430.00 • Coconut and cream• Fig and honey Classic Crème Brulée with tender Coconut Sorbet Crispy Fig and Hazelnut tart with roasted Figs and and Coconut Macaroon Honey Gelato 430.00 460.00 • Lemon and Lemon• Ricotta and Pistachio Moist Lime loaf, Lemon Meringue pie and Sicilian Cannoli shell filled with Ricotta and candied Limoncello Sorbet Fruit-Cream, Ricotta Ice-cream and Pistachio mousse 410.00 435.00 • Piccole• Cocolate and Beetroot Today’s selection of three miniature desserts and Warm Chocolate Melt served with a delicious Sorbet Beetroot–Balsamic Ice cream 430.00 (Please allow a minimum of 15 minutes) 430.00 • Gelati A trio of my favourite Italian Ice-cream - Rose & Honey, Beetroot & Balsamic, and Pistachio 390.00
  • Visit us at http://www.facebook.com/divarestaurantsCome! Let us spoil you