Sera by Ettore Botrini

STARTERS

PLATTERS TO SHARE

• Focaccio Bomba Culatello e Mostarda Di Frutta26,00 €

  Culatello I Focaccio I Fruit mustard *(3,4,5)

• Salame Finocchiona22,00 €

  Fennel salami / Tomato bruschetta *(8)

• Formaggi24,00 €

  Gorgonzola / Taleggio / Pecorino con tartufo / Parmigiano *(4, 5, 8)

ANTIPASTI

• Tartare di Spigola28,00 €

  Seabass tartar / Olive oil / Tomato / Raisins I Rosmary *(3, 8, 9, 14)

• Melanzane Siciliane24,00 €

  Traditional Sicilian Eggplants / Basil *(4, 8, 9)

• Battuta di Chianina30,00 €

  Beef tartare / Cremona mustard / Gorgonzola / Truffles*( 4, 5, 8, 9)

• Vitello Tonnato26,00 €

  Ettore’s version *(1, 3, 4, 5, 8, 9, 14)

• Burrata27,00 €

  Tomatoes / Basil / Olive oil *(4)

• Tuna Carpaccio29,00 €

  Blue fin Tuna / Caponata condiment / Crunchy Vegetables / Anchovies / Lemon Olive oil *(1, 3, 5, 7, 8, 9)

• Pizza Tartufo28,00 €

  Black truffle shavings I Mozzarella I Mushrooms (4, 8)

SALADS

• Insalata Di Carciofi e Avocado28,00 €

  Artichokes / Avocado / Truffles / Parmesan / Lemon dressing *(4,5,8,11)

• Insalata di Pere22,00 €

  Gorgonzola / Mixed greens / Pears *(4, 5, 8)

PASTA & RISOTTO

• Risotto ai Gamberi, Zafferano e Liquirizia34,00 €

  Saffron risotto / Red prawn kelados / Citrus / Liquorice *(1,2,4,10)

• Risotto ai Funghi29,00 €

  Mushrooms / Nutmeg / Coffee *(1, 4, 14)

• Ravioli29,00 €

  Spinach / Butter / Sage / Mascarpone cheese *(4, 8, 9)

• Spaghetti alle Vongole e Cozze32,00 €

  Spaghetti with clams and mussels / Garlic / Chilies / Parsley / Zucchini purée *(4, 8, 11, 14)

• Pappardelle al ragù d’Anatra34,00 €

  Pappardelle I White duck ragout I Truffles * (1, 4, 8, 9, 14)

PASTA GRANDE

• Paccheri Pomodoro38,00 €

  Pacheri I Tomatoes I Stracciatella burrata I Basil (4,8)

• Capricci Pollo alla Contadina44,00 €

  Corn-fed chicken / Mushrooms / Pecorino (1,4,8,9,10,14)

• Fregola allo Scoglio 52,00 €

  Langoustine I Prawns I Scallops I Mussels (1,2,3,4,8,14)

• Spaghetti All' Aragosta | Half Lobster64,00 €

  Lobster I Spaghetti I Tomato confit I Bisque (1,2,4,8,9,14)

• Spaghetti All' Aragosta | Whole Lobster120,00 €

  Lobster I Spaghetti I Tomato confit I Bisque (1,2,4,8,9,14)

MAIN COURSES

• Pollo38,00 €

  Corn fed baby chicken / Mustard / Lime *( 1, 5, 14)

• Branzino Cileno56,00 €

  Chilean Seabass / Tomato / Capers / Green Olives *(1,3, 8, 9, 12)

• Sogliola di Dover alla Griglia78,00 €

  Dover sole / Lemon confit / Capers / Parsley / Croutons (1,3,4,8, 14)

• Costoletta di vitello alla Milanese48,00 €

  Veal Milanese *(4, 8, 9)

• Agnello al Marsala65,00 €

  Lamb / Rosemary / Garlic / Marsala *(1, 4, 5)

• Filetto di Manzo82,00 €

  Beef tagliata 300gr * (1, 4, 14)

• Bistecca alla Fiorentina94,00 €

  T Bone steak 800gr *(4)

SIDE DISHES

• Insalata di Contorno7,00 €

  Side salad *(5)

• Caponata di Verdure8,00 €

  Vegetable caponata *(4, 12)

• Patate Arrosto Aromatizzate Al Rosmarino8,00 €

  Roast potatoes flavoured with rosemary *(4)

• Purè Di Patate Fatto In Casa8,00 €

  Homemade mashed potatoes *(4)

• Broccolo8,00 €

  Broccoli with anchovy butter *(3, 4)

MENU FOR TWO (170 euro)

• Salame Finocchiona

  Fennel salami / Tomato bruschetta *(8)

• Burrata

  Tomatoes / Basil / Olive oil *(4)

• Paccheri Pomodoro

  Paccheri / Tomatoes / Stracciatella burrata / Basil (4,8)

• Risotto ai Funghi

  Mushrooms / Nutmeg / Coffee *(1, 4)

• Costoletta di vitello alla Milanese

  Veal Milanese *(4, 8, 9)

• Patate Arrosto Aromatizzate Al Rosmarino

  Roast potatoes flavoured with rosemary *(4)

• Broccolo

  Broccoli with anchovy butter *(3,4)

• Tiramisu

  Our own version of this classic dessert *(4, 8, 9, 12)

WINE PAIRING FOR TWO (70euro)

• NV Prosecco Corte Alta

  Veneto, Italy

• 2019 La Pietra Chardonnay Tenute del Cabreo

  Toscana, Italy

• 2020 ‘Black’ Pinot Nero, Tenute del Cabreo

  Toscana, Italy

• 2012 Recioto Bertani della Valpolicella

  Veneto, Italy

DESSERTS

• Tiramisu (to share)14,00 €

  Our own version of this classic dessert *(4, 8, 9, 12)

• Frangelico Capuccino14,00 €

  Vanilla gelato I Frangelico espuma I Ristretto (4,8,9,12)

• Torta ‘Bruciata’ al Formaggio15,00 €

  Italian Burnt Cheesecake (4,8,9)

• 70% Cocoa Chocolate Tart18,00 €

  Hazelnut gelato / Caramel *(4, 8, 9, 12)

• Seasonal fruit platter18,00 €

• Gelato7,00 €

  Two scoops

*ALLERGENS

• 1 - CELERY

  This includes celery stalks, leaves, seeds and root called celeries. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

• 2 - CRUSTACEANS

  Crab, lobster, prawns and scampi are crustaceans, shrimp paste often used in Thai and south-east Asian curries or salads. Is an ingredient to look out for.

• 3 - FISH

  You will find this in some fish sauces, pizzas, relishes, salad dressings, stock.

• 4 - MILK

  Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, in powdered soups and sauces. It’s often split into casein in curds and BLG in whey.

• 5 - MUSTARD

  Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

• 6 - PEANUTS

  Peanuts are actually a legume and grow underground, which is why sometimes it’s called groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

• 7 - SOYA

  Often found in bean curd, edamame beans, miso paste, texture soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice-cream, meat products, sauces and vegetarian products.

• 8 - WHEAT - GLUTEN

  Wheat (such as spelt and Khorasen wheat/Kamut), rye barley and oats is often found in foods containing flour such as some types of baking powder, batter, bread crumbs, bread, cakes, couscous, meat products, pasta, pasty, sauces, soups and fried foods which are dusted with flour.

• 9 - EGGS

  Eggs are often found in cakes, some meat products, mayonnaise, mousse, pasta, quiche, sauces and pastries or foods bruched or glazed with egg.

• 10 - LUPIN

  Yes, lupin is a flower, but it’s also found in flour! Lupin flour seeds can be used in some types of bread, pastries and even pasta.

• 11 - MOLLUSCS

  These include mussels, land snail, squid and whelks but can also be commonly found in oyster sauce or as an ingredient in fish stews.

• 12 - TREE NUTS

  Not to be mistaken with peanuts (which are actually a legume & grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan, (almond paste), nut oils and sauces.

• 13 - SESAME

  These seeds can often be found in bread (sprinkled on hamburger buns for example), bread- sticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

• 14 - SULPHUR DIOXIDE

  This is an ingredient often used in dried fruit such as raisins, dried apricots, and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If tou have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

Brought up in Corfu, chef Ettore Botrini has had a long and successful career. In his early years Ettore worked with his farther Etrusco Botrini in their family restaurant ‘Etrusco’ in Corfu.

In the early 2000’s, Ettore was fortunate to work next to his mentor and friend, the famous award winning Michelin star chef Martin Berasategui.

He later went on to work in various Michelin-Star restaurants in Monaco / France and then returning to Corfu in 1999 in order to take over as the head chef of ‘Etrusco’ restaurant, elevating the restaurants status to a 2 Michelin star and awarded the Best Restaurant in Greece 2022.

Now Ettore Botrini utilises all of his experience and talent to create Sera , a cuisine worthy of his name at the Four Seasons Hotel, Cyprus.

Sera

by ETTORE BOTRINI