Malta Mediterranean Cusine menu

Espresso

Cappuccino

Americano

Latte

Cured serrano ham

Soppressata

Buffalo mozzarella

Manchego

Raw milk blue

Pecorino Romano

Soup of the day

Farro and kale soup with shaved Romano

Roasted beet salad

with mint, orange, and marinated onion

Ginger octopus salad

with pea shoots

Fava bean

almond, spring pea, and cannellini bean salad on hearts of romaine

Baby spinach salad

with ash-coated goat cheese, red onion, and tomato

Smoked trout salad

with arugula, endive, pear, and lemon

Rosemary

lavender, oregano, and parsley house-marinated olives

Marinated mushrooms and artichoke hearts

Almonds

walnuts, and fava beans toasted in olive oil and cumin

Roasted cauliflower

with tahini, roasted garlic, and fresh herbs

Steamed artichoke and tarragon aioli

Mussels cooked in saffron, tomato, and basil

Shrimp al aglio

Grilled chorizo and leeks

Grilled lamb brochettes

with garlic and lavender

Roasted Brussels sprouts

with wild mushrooms

Asparagus

with garlic

Grilled eggplant, zucchini, and squash

Roasted red peppers

French fries

Risotto of winter vegetables

Linguini

with clams and mussels in a sweet tomato and basil sauce

Spaghetti aglio

with fresh rock shrimp, asparagus, and basil

Rough cut pasta

with braised short rib ragu

Wild mushrooms

fresh peas, red peppers, asparagus, and tomato

Chicken and chorizo

with fresh peas and red peppers

Salmon, mussels, clams, and shrimp

with saffron rice, fresh peas, and red peppers

Coriander and cumin roasted eggplant

stuffed with ratatouille, wild mushrooms, and parsley bread crumbs

Seared salmon on a parsnip puree

with pea shoot and fennel salad

Grilled octopus

served with paprika potatoes, marinated onions, olives, and peas

Sea scallops

with coriander roasted eggplant and fennel puree

Grilled tuna rare

with roasted beets and smashed new potatoes

Roasted chicken breast

with sauteed wild mushrooms and Brussels sprouts

Grilled lamb chops

with roasted garlic, asparagus, and fried shallots

Oxtail braised in citrus

tomato, and red wine with winter vegetables

Grilled skirt steak

with beet greens, pancetta, and fresh horseradish creme

Bouillabaisse of lobster

cod, clams, and mussels in a light saffron broth