Gloria II

Breaded and fried veal escalope, Milanese style. The meat is tender with a golden, crispy crust. Usually served with pasta or salad.

Veal escalope prepared with a rich Marsala wine and mushroom sauce. Sweet and slightly sweet flavor thanks to the wine.

Veal escalope baked au gratin with eggplant, tomato sauce, and melted mozzarella. A rich and flavorful dish, typically Italian.

Veal escalope topped with a creamy Gorgonzola cheese sauce. Intense and smooth flavor for blue cheese lovers.

Veal escalope served with a light cream and lemon sauce. A fresh and tangy dish, tender in the mouth.

Grilled salmon fillet. The flesh is tender and pink, with crispy skin. Rich salmon flavor.

Scallops cooked with tomatoes, garlic, and herbs de Provence. A fragrant dish with southern flavors.

Calamari prepared Neapolitan style, often with a spicy tomato sauce, garlic, and capers. Tender and flavorful.

Large shrimp (gambas) flambéed with alcohol (often pastis or whiskey). Grilled taste and slightly aniseed or woody depending on the alcohol.

Layers of pasta interspersed with meat sauce (beef, tomato) and béchamel, baked au gratin with cheese. Melt-in-your-mouth and comforting.

Baked eggplant gratin with tomato sauce, mozzarella, and parmesan. A vegetarian Italian classic, melt-in-your-mouth and flavorful.

Portion of plain or lightly seasoned pasta. Classic side dish.

Potatoes cut into sticks and fried. Crispy and golden.

Mix of green salad leaves, seasoned with a light vinaigrette.

Steamed or sautéed green beans. Tender and healthy green vegetable.

Steamed white rice. Neutral side dish ideal for sauced dishes.

Complete set for children including a main course (pizza, pasta, or steak) and a choice of a drink or ice cream.

Classic Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa powder. Sweet and caffeinated.

Jellied Italian cream dessert, vanilla flavored, often served with red fruit coulis. Silky and fresh texture.

Light and airy dark chocolate mousse. Rich in cocoa, just sweet enough.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Hot/cold contrast and creamy texture.

An espresso coffee served with a selection of small pastries (mini desserts). Ideal for tasting several sweets.

Ice cream sundae with vanilla ice cream, peaches in syrup, and raspberry coulis, often garnished with slivered almonds.

Vanilla ice cream sundae topped with hot chocolate sauce and whipped cream.

Ice cream sundae with coffee or chocolate ice cream, topped with espresso or chocolate sauce, and whipped cream.

Fresh banana served with three scoops of ice cream (vanilla, chocolate, strawberry), chocolate sauce, and whipped cream.

Ice cream sundae with sweet pistachio, vanilla, and coconut flavors, drizzled with pistachio coulis.

One scoop of ice cream or sorbet of your choice. Refreshing and light.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Lime sorbet with pear eau-de-vie. A very fresh digestive dessert.

Lemon sorbet served with Italian lemon liqueur (limoncello).

Hot cocktail based on coffee, whiskey, and sugar, topped with a layer of cold fresh cream.

Pear sorbet drizzled with pear eau-de-vie.

Caramel ice cream served with Amaretto, an Italian almond liqueur.

Orange carbonated soda, sweet. Served cold.

Sugar-free version of the famous cola soda.

Cherry-flavored cola soda.

Sparkling orange soda.

Lemon and lime flavored carbonated soda, clear and refreshing.

Iced tea, flavored.

Various fruit juices (orange, apple, etc.).

French orange soda with pulp, lightly carbonated.

Carbonated soda, available in Tonic (bitter) or Citrus (fruity) versions.

Natural mineral water. Evian is still, San Pellegrino is sparkling.

Natural sparkling mineral water, very fizzy.

Classic espresso coffee.

Decaffeinated coffee.

Selection of hot teas or herbal teas.

Espresso topped with a creamy milk foam.

Classic aperitifs. Ricard (aniseed), Campari (red bitter) or Marsala (fortified wine).

Italian vermouth, available in bianco (sweet) or rosso (spicier) versions.

French aperitif cocktail based on white wine and fruit cream (blackcurrant, blackberry, or peach).

Kir version prepared with Champagne instead of white wine. Sparkling and festive.

Blended Scotch whisky, popular as an aperitif.

American Tennessee whiskey, known for its smooth, woody taste.

High-quality Japanese whiskey, often appreciated for its finesse and balance.

A glass of sparkling Champagne.

Premium gin with aromatic herbs, ideal base for a Gin Tonic.

Belgian abbey beer, round and malty.

Italian lager beer, light and refreshing.

Italian digestive liqueurs. Limoncello (lemon), Amaretto (almond), Grappa (grape marc).

Digestive liqueurs. Get (mint) or Baileys (whiskey cream).

Classic Italian salad in the colors of the flag: red (tomato), white (mozzarella), green (basil). Fresh and simple.

Creamy fresh Italian cheese with a melting center, served with cherry tomatoes and basil.

Thin slices of Parma raw ham, aged and flavorful.

Classic bistro starter: hard-boiled eggs served with mayonnaise.

Fresh mix of diced avocado and shrimp, often seasoned with citrus.

Raw salmon cut with a knife, seasoned with lemon and dill. Fresh and light.

Assortment of fried seafood, including breaded shrimp and calamari.

Large mixed salad with smoked salmon and buffalo mozzarella on a bed of arugula.

Thin slices of raw beef served with mozzarella and a generous garnish of vegetables and condiments.

Rich and varied mixed salad with tuna, crunchy vegetables, and hard-boiled egg.

Signature salad with premium Italian ingredients: Parma ham, buffalo mozzarella, and avocado.

Caesar salad version with chicken, parmesan, and potatoes.

Main course of raw minced and seasoned beef, served with fries and salad.

Short pasta served with a fresh sauce of Mediterranean vegetables and mozzarella.

Ribbon pasta with a rich cream, bacon, and egg sauce. (French version of carbonara).

Pasta with a creamy four cheese sauce.

Pasta with spicy tomato sauce, bacon, and onions.

Pasta with shrimp (scampi) in a tomato sauce flavored with garlic and basil.

Sicilian classic: pasta with eggplant and tomato, with ricotta.

Refined pasta with truffle cream, served with arugula and parmesan.

Long pasta with pesto (basil, pine nuts, cheese), enhanced with tomatoes and dill.

Pasta with chicken in a creamy mushroom sauce and parmesan.

Pasta with smoked salmon and cream, flavored with dill and lemon.