ROMA REVOLVING RESTAURANT

MENU

HORS D OEUVRE

Mushrooms val dostana

Fresh large brown mushrooms fried with parsley, garlic and covered with cheese au gratin.

Pate Maison

A goose liver pate of superb quality, specially prepared.

Insalata Di Frutta Di mare

A famous Italian hors d’oeuvre… selected bite size Seafood-Prawns, Lanngoustine, Mussels, Calamari, etc., tossed in Italian dressing.

Chicken Livers Peri-Peri

Fresh Fruit Cocktail/Fresh Fruit Grapefruit Cocktail

Served with Maraschino . . . as you wish.

Advocado Ritz (seasona)

Melon Maraschino (seasonal)

Traditional Italian Antipasto

All specially imported from Italy – Salame, Ham, Mortadella, Asparagus, Eggs, Mayonnaise and sorted pickle

Caviar (Danish)

Prama ham (imported Italian)

A favorite with melon or pineapple

Asparagus 9 (mayonnaise or vingaigrette )

Fresh green asparagus parmiggiana (seasonal)

Baked Asparagus parmiggiana

Served hot, with parmesan cheese.

Escargots snails

In garlic butter(1/2 Dozen)

Veal Carpaccio

Thinly sliced raw veal topped with mushrooms, parmesan cheese, freshly ground black pepper and fresh lemon.

HORS D OEUVRE

FOR SEAFOOD LOVERS- From the seabed

Calamari biagio

Crumbed and deep fried

Calamari alla Genovese

Touch of garlic, fresh tomatoes, white wine origanum and herbs.

Mussel’s bourguignon

Mussels served in the shell with butter, garlic, white wine and parsley.

Prawn cocktail

Crayfish cocktail

Smoked salmon

Fully imported Norwegian salmon.

Marinated herring

Fully imported Norwegian rollmops.

Fresh oysters

Available daily- per dozen.

MINISTRE SOUPS

MINESTRONE

A Traditional vegetables soup, served with parmesan cheese.

Zuppa Di Cipolla

A Fresh onion soup.

Seafood chowder

Creamed based seafood soup.

Cream of asparagus or

Cream of tomato or

Cream of chicken

Crayfish bisque

A delicious crayfish soup.

MAIN COURSE

Traditional specialties

Spaghetti oescatora

With crayfish, prawns, calamari,garlic,tomato and wine.

Tagliatelle alfredo

Homemade noodles with butter, fresh cream and parmesan cheese and very finely chopped mushroom.

Tortellini alla panna

A specialty from bologna. . . Tiny meat filed pasta shapes in a cream sauce.

Cannelloni

Pasta rolls stuffed with savory filling and a fine grating of parmesan cheese.

Ravioli

Delicate pasta squares filled with a fresh spinach and ricotta cheese mixture, cooked in fresh cream and parmesan cheese-or- with a blognaise sauce.

Lasagna

As only the Italians make it!

Spaghetti bolognaise or napoletana spaghetti

Spaghetti in a bolognaise sauce made with steak mince in a tomato based sauce- OR – in a savoury tomato sauce with cheese.

Fettucine carbonara

Long flat homemade egg noodles (similar to tagliatelle) tossed with ham, garlic, fresh tomato and fresh cream.

Repelle a la roma

A traditional savoury stuffed pancake- spinach, cheese, egg and nutmeg. Ideal perhaps for vegetarians.

Gnocchi, napoletana

MAIN COURSE

FISH AND MEAT DISHES

With the exception of a few mountainous regions in the north of Italy and some central areas, all the regions of Italy have access to the sea. The Italians have therefore, over the centuries, learned to have a hearty respect for seafood and to treat it with love and discretion…

FRESH NATAL FISH

Marinara

First grilled, and then cooked in a delicious sauce marinara with garlic, fresh tomato, wine, fresh cream, parsley and herbs.

Meuniere with butter, lemon and herbs.

Biagio deboned, done with shrimps, capers, butter, lemon and parsley.

Arrabiata

Topped with natal pink prawns in a lemon butter and cream sauce.

SOLE

Sole princess

Topped with Mozambican prawns in a lemon butter & cream sauce.

A la Roma

Sole fillet done in fresh tomato, mushroom, pink prawns & crayfish with a cream base.

Bonne femme fillet with white sauce, cheese and mushrooms.

Meuniere fried in butter, lemon, parsley and herbs.

Langoustines

Delicious shellfish exclusive to South Africa.

Prawns ( Queen & king sized only)

GRILLED in the shell peri peri or garlic butter

MEUNIERE shelled then fried in butter with lemon and parsley.

VENEZIANA fried in butter, white wine, green pepper, tomato and a touch of garlic

PERI PERI out of the shell with a touch of garlic

Crayfish

GRILLED served with peri peri or garlic sauce

THERMIDORE choice crayfish fillets in a very special creamy seafood sauce

MAYONNAISE cold crayfish fillet with trimmings

AMERICANA a special casserole topped with fresh prawns in a lemon butter & cream sauce.

CRAYFISH PORTOFINO

Fillet of crayfish, freshly prepared in a creamy butter and white wine sauce, fresh tomato, peri peri and a touch of garlic, thinly sliced pineapple and flamed with brandy.

ITALIAN AND FOREIGN DISHES

Fillet old man

Tender beef fillet flamed in brandy, French mustard, fresh cream and mushrooms. Served with homemadenoodles. A definite favourite.

Fillet a la Roma (RRR)

Tender fillet flamed in brandy, butter, cream and mushroom, with asparagus .

Fillet chasseur

Fillet in a mushroom sauce with garlic, fresh tomato and fresh herbs.

Sirloin pepper steak

Sirloin steak in a very special pepper sauce.

Sirloin pizzaiola

Sirloin in a special sauce with green pepper, onions, garlic and oregano.

Monkey gland steak

Sliced beef fillet with a monkeygland sauce.

Karoo rack of lamb

Roasted to perfection (left on the bone or sliced as classic chops)

Fillet morney

Beef fillet grilled to perfection and topped with our special cheese sauce.

Veal piccata marsala

Done in fresh mushrooms and sweet Italian wine.

Veal piccata Natalia

Specially prepared in a creamy mushroom sauce, served with noodles.

Veal piccata piemontese

Fried in butter, fresh tomato, mushroom,onions, green pepper and parsley and served with homemade noodles.

Veal biagio

Prepared with white wine, mushroom, lemon and freshly mixed herbs. With noodles.

Chicken schnitzel

Thin escalope’s of chicken fillet panfried in breadcrumbs.

Chicken under the bell

With mushroom in a creamy sauce, served with white rice.

Duckling a la orange

Specially roasted and de-boned (we are famous worldwide for this classic dish).

Chicken cordon bleu

Stuffed with spinach, mozzarella cheese, cashew nuts and deep fried.

Chicken pizzaiola

Medallion of chicken breasts, served in a special sauce with green pepper, onions, garlic, tomato and oregano.

GRILL SPECIALITIES

Steak

450g RUMP OR T-BONE 550G (sauces R14-95)

Chateaubriand béarnaise

For two people. Large fillet of beef grilled, sliced and flamed in brandy. Served with sauce béarnaise.

Grilled spring chicken

Side dishes

Mushroom sauté

Salads: Italian, French,Roquefort

Greek salad

CHEF’S SPECIALITIES

OSSOBUCO (meat that melts in your mouth)

Freshly cut slices of veal shin dusted in flour, pan fried until sealed, then cooked in a light base of imported Italian tomatoes, celery, leeks, white wine and fresh herbs.

WILD RABBIT

Generous portion of hare marinated in choice red wine, fresh herbs carrots and celery. Slow cooked until the meat falls of the bone. Served in a delicious ruby meat sauce with port, baby potato’s and carrots.

OSTRICH FILLET (a must or ostrich lovers)

Two of the most tender portions of the bird pan fried and flamed with cognac and smothered with a creamy pepper sauce. Medically proven 0% cholesterol.

CROCODILE STEAKS (a taste never to forget)

This delicious dish is prepared with a lot of care. Why? Because it has a unique taste and texture. Cut from the tail, the portion is slowly grilled then placed in a copper pan and a tasty sauce of port, cognac, rosemary, fresh sage, diced onions and double thick cream which is infused around the steak.

SPAGHETTI VONGOLE

Our chef’s Italian delicacy of baby clams netted off the east coast of Africa. This is a must for seafood lovers, with a taste so unique that it was described as “orgasmic” by one of our customers.

VEAL CASEROLE

Freshly cut slices of veal shin saddles loin & shoulder cut in pieces with bone and then dusted in flour. Pan fried until sealed, then cooked slowly in a light base of imported Italian tomato’s celery, leeks, white wine and fresh herbs (meat that melts in your mouth).

PRAWNS SICILIANA

12 queen prawns shelled and pan fried, accompanied by a medley of fresh herbs, peri -peri, saffron & garlic. This Italian dish is totally unique in SA as is the flavor not too hot but slightly spicy. Rounded off with fresh cilantro & reduced with cream.

SPRINGBOK LOIN

Cut into steak, grilled to perfection topped with mushrooms, cream and Madagascar green peppercorns.

DESSERTS

We have the pleasure of offering one of the largest selections in Durban, and for your delight, all are homemade, and prepared with Italian finesse!

Selection of 20 desserts from the trolley

Other specialities

Italian cassata

Italian ice cream (homemade)

Crepes Suzettes

Crepes Lorraine

Baked Alaska or zabaglione minimum of 2 people

Strawberry flambé

Strawberries fresh, but seasonal

COFFEE

Expresso or filter coffee (pure Costa Rica)

Cappuccino

Irish coffee

Tia Maria coffee

Contreau coffee

Coffee royal

ROMA SPECIAL MENUS

Menu Meat

Fresh fruit or grapefruit cocktail

(Served with maraschino… as you wish)

Or chicken livers peri peri

Steak Natalia

(Specially prepared in a creamy mushroom sauce)

Assorted dessert from the trolley

Coffee

Menu Fish

Pate maison ( speciality of the house) or mushroom valdostana

Fresh natal fish marinara

(Fresh line fish Italian style

Assorted desserts from the trolley

Coffee

Menu Lasagne

Asparagus (mayonnaise or vinaigrette) or cream of asparagus soup

Lasagna

Homemade Italian cassata

Or

Assorted dessert from the trolley

Coffee

Menu Veal/ Menu Chicken

Prawn cocktail or spaghetti of your choice

Veal casserole or chicken piemontese

Assorted desserts from the trolley

Coffee

All of the above are served with French fries, savoury or plain rice, and an assortment of vegetables.

All prices are inclusive of 14% VAT.