(English) Menus for your groups and for individual clients

Menus for groups  
The location of our restaurant makes it the ideal place for a meal while visiting the Valley of Umbria, her mediaeval villages and the historical towns of Spello, Assisi, Montefalco, Bevagna and Spoleto.

For the many groups that come to stay with us in all seasons, here are some menu proposals that are sure to satisfy their appetites.  Group meal menus are usually made up of, except for special requests, pasta dishes (sometimes two different types and always with second servings), a main course with seasonal vegetables and dessert. 

 Menù 1

Buttery chicory risotto

Tagliatelle with goose sauce

Turkey in a creamy vegetable sauce

Oven-baked potatoes

Mixed salad

Pear tart a la crema

 Menù 2

Thick hand-rolled pasta in a spicy spoletina sauce

Castelluccio lentil soup

Tender oven-baked pork shank

Herbed gratin potatoes

Panna cotta with chocolate sauce

Menù 3

Imperial risotto with smoked salmon and caviar

Pasta in a wild boar ragout

Pork loin with fennel

Grilled seasonal vegetables

Tart with ricotta, cream and wild berries

Menù 4

Thick hand-rolled pasta with porcini mushrooms and truffles

‘Red hearts’ with basil, mozzarella and cherry tomatoes

Leg of Veal  

Green beans in Bellavista oil

Peaches and ice cream

DAILY MENUS FOR OUR INDIVIDUAL GUESTS  

The following is a sample of the menus our chefs like to cook up for you in the summer season, and are part of the half and full board arrangements we offer our individual guests and their families. Apart from the menu itself there is always a fresh vegetable buffet from which you can serve yourselves.  

1)Short pasta with cherry tomatoes, sausage and truffles

Garganelli pasta in venison ragout

Strips of veal with rosemary or Mixed Grill

Seasonal fruit platter

2)Spinach gnocchi with butter and sage

Celery “alla Norma” with ricotta

Veal scaloppini with balsamic vinegar – or – herbed turkey stew

Ice-cream

3)Seafood risotto

Chitarra pasta with zucchini, cherry tomatoes and clams

Fried whiting – or – baked monkfish with roast potatoes

Semifreddo

 4)Pasta and chickpea soup seasoned with rosemary

Tagliatelle with zucchini, cherry tomatoes and pork cheek

 Roast leg of pork – or – chicken cacciatore

Panna cotta served with a choice of sauces

 

 
The kitchen of the Hotel della Torre operates in full respect of the regulations governing the management of foodstuffs and their conservation – the H.A.C.C.P. or Hazard Analysis and Critical Control Point (law  dated 26/5/97 n°155).  (Link),