Tal~Petut

Our Pork Classic Menu

 

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Antipasto

Always subject to seasonal produce

 

A SELECTION OF HOME MADE TAL-PETUT ANTIPASTO

ARJOLI

 CRUSHED FRESH GARLIC WITH, FRESH GREEN PARSLEY BLENDED WITH LOCAL DRIED BREAD SEA SALT AND OLIVE OIL

 

HOME GROWN CURED OLIVES ROLLED IN HONEY WITH A DASH OF HOME MADE CHILE PASTE

 

CRUSHED FAVA BEANS FLAVOURED WITH CUMIN, LEMON RIND, FENNEL SEED AND LEMON JUICE, BLENDED WITH OLIVE OIL & GARLIC

 

TAL- PETUT BIGILLA WITH A PEPERONCHIO PASTE AND FRESH HERBS SLIGHTLY FLAVOURED WITH LOCAL FRESH HERBS

 

LOCAL FRESH CHEESELETS SERVED WITH FRESH LOCAL TOMATOES TOSSED WITH CAPERS AND A FRESH PESTO OF LOCAL SUMMER HERBS & EXTRA VIRGIN OLIVE OIL WITH A SPLASH OF PETUT SUNDRIED TOMATOE PUREE

 

&

 

INSALATA GRILJA

A SELECTION OF SUMMER VEGETABLES DRESSED WITH OUR HOME MADE DRESSINGS TOPED WITH FRESH LOCAL GOAT CHEESE  

 

FREE RANGE LOCAL TUNA NOT FARMED

CURED FOR SIX WEEKS IN SALT WOOD BOXES RINSED AND MARINATED IN OLIVE OIL SERVED WITH A HOME MADE MARMALADE OF LOCAL LEMONS 

AND PETUT TAPINDE

According to availability

 

ZALZET

LOCAL HUNG SAUSAGE WITH CORIANDER SERVED WITH BUTTONS OF COOKED SUMMER FIGS WITH REDWINE BAY AND A SIDE SERVING OF HOME MADE CHILI PASTE

 

Assaggi

LOCAL RAVIOLI TOSSED WITH A TAPINADE OF LOCAL OLIVES CAPERS AND A PESTO OF BASILICO DRESSED WITH FRESH TOMATOES AND DRESSED WITH A PURREE OF SUNDRIED TOMATOES

 

Digestive

PETUT FRESH LEMONADE  OR APPLE PEAR, MADE FRESH WITH, BAY LEAF, FRESHLY PICKED GARDEN HERBS SERVED COLD TO CLEAR THE PALATE PRIOR TO  MAIN COURSES

 

Main Course

A PRIME CUT OF LOCAL BONELESS PORK COLLAR COOKED TWICE WRAPPED IN FRESH ROSEMARY, BAY, FENNEL SEED AND A SPRINKLE OF SEA SALT SLOW COOKED AS TO ENHANCE PALATE DURING A THREE TO FOUR HOUR COOKING SPAN DRIZZLED WITH A HOME MADE LOCAL TANGERINE SYRUP

 

&

 

 LOCAL PORK BELLY BAKED TWICE WITH A CRUST OF FENNEL AND AROMATIC HERBS SPRINKLE WITH SEA SALT, HONEY SERVED WITH CRACKLING SIDE DOWN AND CARVED O WOODEN BOARDS

&

 

PORK CHEEKS SLOW OVEN BAKED IN A RED WINE WITH BAY LEAVES CLOVES AND RED ONION  LATER LEFT TO REST  FOR A COUPLE OF DAYS LATER SIMMERED WITH ADDED LOCAL HERBS  FIGS AND CAROB SYRUP

 

ALL MAIN COURSES ARE SERVED WITH STEAMED LOCAL POTATOES FLAVOURED WITH BAY

ROSEMARY OLIVE OIL AND SPRINKLED WITH SEA SALT

AND GRILLED LOCAL CAROTTS ROLLED IN DRIED CORIANDER

 

Dessert

IN HOUSE SELECTION

 

CAFÉ MALTI SIMMERED WITH ROSE WATER CLOVES AND A

DASH OF LOCAL ANIZETTA AND OTHER GOODIES

 

 TEA FLAVOURED WITH FRESH HERBS, LEMON AND HONEY ALSO AVAILABLE

ON REQUEST

 

Please note all of our produce is home made including sundried tomatoes olives antipasti syrups and all of our dressings and stocks .fryers and microwaves are not included within our kitchen

Flour, creams, and eggs are not used as binders, as to ensure guests who are gluten or lactose intolerant can eat all dishes as Ravioli can be also substituted.

 

Also vegetarian and vegan dishes shall also be made available according to requirement to individual’s request

 

 

Anti Pasto dishes also change according to seasonal produce, other dishes are served over and the above listed according to fresh market produce and variety and availability as Mother Nature dictates what we should prepare

Weekly special for main courses also change according to market season and availability

 

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