Cairo at Nile Plaza

Artichoke and Jumbo Prawns Vialone Nano Risotto

Carnaroli Wild Mushrooms Risotto, Winter Black Truffles

Carnaroli Risotto, Isolana-Style, Veal, Chicken, Beef Bacon Ragout, Cinammon-Flavoured

Carnaroli Risotto with Radicchio Trevigiano and Taleggio Cheese

Carnaroli Risotto with Scallops, Asparagus and Truffle Essence

Martini Bianco Risotto, Lemon and Beluga Caviar

Carnaroli Risotto, Pescatora-Style

Lobster Risotto

Italian Antipasti Buffet

Seabass and Octopus Carpaccio Served with Seasonal Herbs, Potatoes and Tomatoes

Prawns, Calamari and Vegetable Fritturino with Coriander Pesto

Eggplant Parmigiana with Buffalo Mozzarella, Tomatoes, Yellow Pepper Coulis and Black Olive Sauce

Evolution

Beef Tartare, Dijon Mustard, Smoked Black Tea Sabaion

Crudité of White Cauliflower and Red Prawns, Crispy Bacon, Saffron Maionese and Capers

Red Tuna and Foie Gras, Coriander-Crusted Tuna Fillet, White Beans and Onion Salad, Salt-Crusted, Cooked and Marinated with Coffee, Pumpkin Marmalade

Pan-Seared Carob Flour Sea Scallops, French Beans, Almond Cream Velouté, Ginger Carrot Purée and Cumin

Tradition

Spaghettini with Carbonara Sauce, Poached Egg and Crispy Beef Bacon

Tagliolini with Chickpea Flour, Quail Ragout, Fava Beans Cream

Tortello Stuffed with Asiago and Mozzarella Cheese, Wild Mushroom Sauce, Black Scorzone Truffle

Potato and Herb Gnocchi Served with Seafood Ragout

Evolution

Lentil and Beans Soup with Medallions of Lobster Wrapped in Crispy Bacon, Ravioli Stuffed with Herb Goat Cheese and Beluga Caviar

Tagliatelle Pasta Stuffed with Artichoke, Flavoured with Majoram, Roast Prawns, Caramelised Capers, Tomato Oil

Double Ravioli Filled with Duck Confit and Sea Scallops, Pumpkin Velouté, Porcini Mushrooms

Gratinated Lasagne with Ragout of Poultry, Seasonal Vegetables and Pecorino Cheese Fondue

Tradition

Oven-Baked Seabass, Cartoccio-Style with Root Vegetables and Basil

Breaded Veal Escalope with Arugula, Cherry Tomato Salad, Roasted Potatoes and Zucchini

Traditional Ossobuco Served with Saffron Risotto and Gremolata

Roast Australian Beef Fillet Gratinated with Gorgonzola Cheese, Herb-Grilled Vegetables (This dish can be prepared with Red Wine Sauce)

Evolution

Grilled Swordfish with Herbs, Eggplant Quenelle and Tabbouleh Sauce

Pan-Seared Squid Ink-Crusted Turbot Fish, Cuttlefish and Green Beans Salad, Tomato Confit, Foamy Lime Sauce

Truffled Roast Rack of Lamb, Flavoured with Stout Beer, Potatoes and Onion Mille-Fueille, Chestnuts Sauce

Duck Duetto – Lemongrass Roast Leg, Honey Pan-Seared Breast, Chanterelles Mushrooms, Duck Chocolate Jus

Tradition

Coffee Granita Tiramisu, Warm Moka Sauce and Raisin Bread

Almond Biscuit Parfait, Crunchy Nougat and Sabaion

Traditional Panna Cotta, Blackberry Ice Cream

Evolution

Choco-Chocolate Grand Cru Guanaja, Mousse, Tartufo, Cake with Pears, Hot with Wild Berries

Crème Brûlée Quattro – Vanilla, Coffee, Pistachio, Strawberry

Ricotta Cheese Soufflé, White Chocolate and Thyme Ice Cream, Passion Fruit Coulis