At lunch hour from Monday to Thursday, from March 5 to 28, our graduates from the Cucina Italiana program and their chef instructor, Pasquale Vari, invite you to delve into the flavours of Italy at the Restaurant de l’ITHQ. A truly mouth-watering menu!
Lunch menu
Appetizers
Citrus-marinated Arctic char, pink peppercorns and chives 18
Salmarino alpino marinato agli agrumi, pepe rosa e erba cipollina
Raisin and spinach-stuffed cialzons, melted butter and Grana Padano cheese 15
Cialzons uvetta e spinaci, burro fuso e formaggio Grana Padano
Traditional Abruzzo soup 13
Zuppa imperiale abruzzese
Sourdough bruschetta, mini tomatoes and fresh ricotta 14 v
Bruschetta di pane con lievito naturale, pomodorini e ricotta fresca
Main courses
Sautéed guinea fowl supreme, verdicchio sauce, polenta, cipollini and roasted carrots 26
Petto di faraona cotto in padella, salsa al verdicchio, polenta, cipollini e carote arrostite
Hand-rolled strozzapreti, chickpea stew with lemon and herbs 25 v
Strozzapreti al ragù di ceci, limone e erbe aromatiche
Potato-crusted sea bream, tomato coulis with black olives and mussels 36
Orata in crosta di patate, coulis di pomodoro con olive neri e cozze
Stuffed veal escalope, shallot sauce, pumpkin purée, braised fennel, rapini 27
Portafoglio di vitello, salsa allo scalogno, purea di zucca, finocchietto brasato, cime di rapa
Desserts
Choice of desserts 10
Tentazioni dolci
Pasquale Vari and his students at the Restaurant de l’ITHQ
From March 5 to 28, at lunch hour, Monday to Thursday
Book your table