Pot roasted leg of lamb,sliced and simmered with mushrooms,shallots,red wine,served with steamed rice.
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| APPETIZERS(VEG) |  |
| Pizza style bruschettas,loaded with cheese Choice of toppings: 1)Tapenade with olives,tomatoes,capersand roasted peppers. 2)Mushrooms,cooked in chardonnay and cream. |
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| Traditional middle eastern mezzeh platter with 5 different dips,salads and pita. Hummus,Babaghanouj, Cilantro Tabouleh,Labneh,Mutablel. |
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| Crepes stuffed with wasabi flavoured cottage cheese ,topped with a chunky tomato salsa(warm) | |
| Corn and cheese stuffed cigar rolls,served with mint gremolata. | |
Potato bread pizzetas topped with balsamic tossed veggies and goat cheese. |
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| Moroccan spiced baby potato skewers,chargrilled. | |
| A medley of Mushrooms tossed up and served on a bed of a crisp nouilles. | |
| Charbroiled aubergine and zucchini slices,with tangy tahini sauce. | |
| Cheese platter with crudités and breads. |
| APPETIZERS(NON-VEG) | |
| Chargileed chicken tossed in spicy sweet orange reduction,a monza must have. | |
| Honey, mustard and whiskey glazed chicken skewers grilled to perfection. | |
| Chicken breast marinated in yoghurt and garlic,grilled and served with soft pita and hummus. | |
| Grilled prawns tossed with ground charmoula spice. | |
Chicken liver pate , topped with pepper and herbs,served with crispies. |
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| Moroccan spiced Chicken skewers ,chargrilled. | |
| Kalamari,fried crisp, the traditional way served with tangy herb aioli. | |
| Grilled prawns ,served on a bed of fresh citrus greens ,with a sprinkling of lemon pepper. |
| SOUPS | |
| Pappa al pomodoro(a traditional Italian tomato and bread soup). | |
| Fennel and broccoli soup gratinated with emmenthal. | |
| Home style bean and vegetable broth with pasta(clear). | |
| Spinach and cheese soup with nutmeg . | |
Monza minestrone. |
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| Add: chicken | |
| Prawns |
SALADS |
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| Crisp salad greens, with a slice of gorgonzola and walnuts. | |
| An assortment of crisp salad Vegetable croutes”bagna cauda”(with a warm butter bath)— monza style. | |
| Ceasar salad made in the inimitable monza way(with sun dried tomato aioli &garlic croutons). | |
| Classic greek salad. | |
| Fattoush. | |
| Roasted vegetables, balsamic greens and couscous, with a hint of cumin. | |
| Insalata capresse.(a classic,with tomatoes and bocconcini slices—drizzled with pesto) | |
| Greens dressed in greek style yoghurt dressing with a hint of mint. | |
| Add :chicken | |
| prawns |
SIDE ORDERS |
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Garlic bread. |
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Garlic bread /parmesan/mozzarella. |
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Bread basket. |
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Mashed potatoes(garlic/olives/herbs&paprika/mustard). |
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Steamed/paprika tossed baby potatoes. |
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| Steamed/paprika tossed vegetables. | |
Steamed/paprika tossed vegetables. |
RISOTTI |
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Wildmushroom risotto with emmenthal gratin. |
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Risotto primavera—diced vegetables,roasted tomatoes, parmesan&fresh basil. |
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Risotto with sun blushed tomatoes, roasted garlic &bocconcini . |
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Spicy peas and spinach risotto with crisp leeks. |
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| Ask for chef specials. |
PASTA |
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Penne tossed with lemon, fresh roasted tomatoes ,bocconcini and basil. |
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| Spaghetti tossed with pesto ,tomatoes and balsamic. | |
| Herb pansotti stuffed with ricotta,spinach and pine nuts, rolled in a velvety smooth pesto cream. | |
| Fettucini with herbs ,paprika ,tomatoes and aubergine. | |
Good ol mac-n-cheese. |
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| Penne in paprika cream sauce. | |
| Herbed Gnocchi rolled in cream ,topped with a chilly n tomato coulis. | |
Cannelloni stuffed with spinach ,herbs, shallots and brianza. |
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Lasagne –vegetables. |
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| Lasagna bologna( minced lamb). |
| MAIN COURSE (VEG) |
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Cajun spiced cottage cheese shaslik served with herbed rice and mustard ranch. |
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| South western style Creole curry with spinach n pea rice. | |
| Golden fried aubergine and grilled tomato stacks with goat cheese and capers. | |
| Herbed vegetable stew courgettes,toamatoes,potato&chilly,topped up with extra virgin olive oil and parmesan shavings. | |
Devils own cottage cheese steak with roasted tomato and spiced potato wedges. |
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| Squash, shallots ,aubergine, baby potatoes and tomatoes and asparagus tossed in a peppery balsamic reduction and gratinated the Italian way. |
POULTRY (N – VEG ) |
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Oregano rubbed chargrilled chicken breast with olive and fennel mash, caramelized shallots and merlot reduction. |
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Jerk spiced grilled chicken with mushroom ragout and herbed rice. |
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| cheddar Stuffed chicken breast ,served with roasted potato wafers and shallots. | |
| Grilled split chicken (with bone) marinated with lemon and garlic,basted with a fresh chilly concoction | |
| Chicken breast stuffed with mushrooms and bell peppers, paprika potato side with champagne cream. |
SEAFOOD |
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“Charmoula spice” crusted pomfret fillets,served on a bed of root vegetables stewed in coconut milk and basil oil. |
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Herbed fillet of pomfret, baked in parchment paper ,with an asparagus,caper butter and herbed risotto side. |
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Chargrilled rawas crusted with spicy green harissa and parmesan potato cake. |
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Grilled prawn brochettes with peppronata and crusty garlic loaf. |
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Prawns stewed ,the traditional way ,finished with brandy and cream,served with pea and cheese rice. |
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| Charred prawns tossed in clarified butter with green peppercorns and served with mustard n pepper flavoured roasted potatoes and fresh greens. |
MEAT |
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| Traditionally done charbroiled slices of beef with potato n leek cigar and burnt garlic mash. | |
| Tenderloin medallions served with gravy,fresh greens and crushed pepper. | |
| SWEET STUFF |
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|---|---|
Chocolate fondue. |
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Goey chocolate cake. |
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Tiramisu. |
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Fresh fruit crumble. |
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Blue berry cheese cake. |
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Ferrari chocolate cake. |
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| Oreo cheese cake. |
MONZA SPECIALITIES |
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We at MONZA take immense pride in presenting a series of specialities that are tailor made for these exclusive wines, you, decide upon the quantity of the sprit or wine that has to go in your meal.and finish the rest of the bottle with the dish. |
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BAROLO: |
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| Risotto with Barolo,topped with slices of grilled beef,or roast lamb. | |
| Montepulciano: | |
| Grilled split chicken ,served with roasted potato wedges and a montepulciano reduction and fresh tossed greens. | |
| Alsac–riesling: | |
Tagliatelle rolled in Riesling cream,topped with smoked salmon bits. |
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Chablis-chrdonnay: |
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| whole pomfret ,filleted and stuffed with roasted tomatoes, onions and roquette pesto,served on a bed of Chablis dressed fresh greens. | |
| Moet&Chandon: | |
| Broiled salmon fillets with stirfried pokchoy,spinach and raddichio ,topped with mushroom medley ,splashed with moet. | |
| Tavel Rose: | |
| Roasted snapper with baby potatoes,mushroom,cherry tomatoes and tavel emulsion. | |
| Belvedre: | |
| Seafood tortellini with fresh basil and belvedere cream. |
