Shah Restaurant - KANGA.DOUBAÏ

A classic Italian vermouth, available in red (sweet and aromatic) or white (drier). Ideal as an appetite opener.

Choice of a sweet Portuguese fortified wine or a vibrant red Italian herbal bitter. Served chilled.

Typically French anise-flavored aperitif. Turns cloudy when fresh water is added.

Refreshing Italian cocktail based on Prosecco, Aperol, and sparkling water. Sweet and bitter flavor with an orange hue.

Traditional French cocktail made with white wine and cassis cream.

Sparkling version of Kir, made with champagne instead of white wine.

Fortified wine from Sicily. Often available in almond or egg-flavored versions.

Standard blended Scotch whisky. Served neat or on the rocks.

Premium blended Scotch whisky, known for its smoothness and honey notes.

American Tennessee whiskey, charcoal filtered for a distinctive taste.

Clear and neutral spirit. Can be enjoyed neat chilled or in a mix.

Juniper berry flavored spirit. Classic base for many cocktails.

Selection of aged French brandies. To be savored slowly after the meal.

French peppermint liqueur, fresh and sweet.

Classic Italian digestifs: grape marc eau-de-vie, lemon liqueur, or almond liqueur.

Prestigious French sparkling wine. Ideal for celebrations.

Classic cola soft drinks, with or without sugar.

Fruity carbonated drinks (orange or lemon-lime).

Bitter carbonated drink with quinine.

Refreshing sweet lemon carbonated drink.

Sweetened and flavored iced tea, served cold.

Assortment of various fruit juices.

Still (Vittel) or sparkling (San Pellegrino) mineral water.

Natural French sparkling mineral water.

Selection of classic bottled pale lager beers.

Tequila-flavored beer, sweet and citrusy taste.

Classic espresso.

Decaffeinated coffee.

Espresso coffee topped with creamy milk foam.

Selection of hot teas or herbal teas.

Light and fruity red wine from Veneto, Italy, with cherry notes.

Red wine from Emilia-Romagna. Balanced with red fruit aromas.

Dry sparkling red wine. Refreshing and fruity, pairs well with charcuterie.

Famous Tuscan red wine. Dry, with good acidity and earthy notes.

More refined version of Chianti, from the historic zone. More complex and structured.

Robust red wine from Abruzzo. Full-bodied, with aromas of dark fruit and spices.

Sicilian wine, usually smooth and warm, from the Nero d'Avola grape.

Light and fresh Italian rosé from the Garda Lake region. Floral and fruity notes.

Sweet sparkling white wine from Piedmont. Very aromatic, with notes of peach and sage.

Dry white wine from the Rome region. Fresh, mineral, and easy to drink.

House wine served by the glass or carafe.

Creamy Italian fresh cheese, served with rocket and cherry tomatoes.

Baked eggplant with tomato sauce, basil, and Italian cheeses.

Toasted bread slices rubbed with garlic and topped with fresh tomatoes, olive oil, and basil.

Traditional thick Italian vegetable soup, often served with pasta or rice.

Assortment of typical Italian cured meats and cheeses.

Mix of small fried fish and seafood, crispy and golden.

Vegetarian salad with buffalo mozzarella and assorted vegetables.

Grilled prawns served with a Mediterranean marinade.

Classic sweet and savory mix of fresh melon and aged Parma ham.

Mixed salad with chicken, evoking forest flavors (mushrooms).

Fresh octopus salad with tender octopus and seasonal vegetables.

Salad served with warm goat cheese, often on toast.

Simple and delicious classic Neapolitan pizza with tomato, mozzarella, and basil.

Pizza topped with creamy buffalo mozzarella and fresh peppery rocket.

Pizza highlighting the simple flavors of Naples with tomatoes and oregano. Note: The traditional Marinara pizza does not have cheese, but this one includes mozzarella.

Pizza with assorted seasonal vegetables.

Rich pizza with truffle and mushroom aromas.

Flavorful pizza with salty anchovies and black olives. Note: The traditional Marinara recipe does not have cheese, but this one includes mozzarella.

Four cheese pizza, creamy and rich in flavor.

White pizza (cream-based) with smoked salmon.

The "Queen" pizza, a very popular classic with ham and mushrooms.

Spicy pizza with Spianata (spicy Calabrian salami).

Tuna and onion pizza, a classic combination.

Shrimp pizza (prawns).

Complete menu for children including a main course, a drink, and a dessert.

Short pasta in a spicy tomato sauce with garlic and chili.

Twisted pasta with a rich blue cheese and crunchy walnut sauce.

Long, flat pasta served with prawns and zucchini.

Egg pasta served with a creamy pancetta sauce. Note: The French recipe often includes cream, unlike the traditional Italian one.

Porcini mushroom pasta (wild mushrooms) in a creamy sauce.

Pasta served with the famous meat and tomato ragù sauce.

Short pasta with a creamy sauce and smoked salmon.

Pasta with traditional green pesto (basil, garlic, pine nuts, cheese).

Black pasta colored with cuttlefish ink, served with squid.

Layered baked pasta, recipe changes daily.

Creamy Italian rice cooked with prawns and zucchini.

Wild mushroom risotto with melting Asiago cheese.

Classic risotto topped with chicken and mushrooms.

Thin slice of pan-fried veal, topped with a peppercorn sauce.

Beef steak served with an Italian blue cheese sauce.

Veal escalope with porcini mushrooms.

Whole grilled sea bass, simply prepared to preserve its delicate flavor.

The fish of the day, served with a vegetable side dish.

Oven-baked chicken breast, likely with cheese or tomato.

Selection of three Italian cheeses: a peppery sheep's cheese, a northern pressed cheese, and a creamy blue.

Poached pear topped with caramel.

Homemade sweet tart, flavor varies daily.

Famous Italian dessert made with coffee-soaked biscuits and mascarpone cream.

Coffee served with an assortment of mini-desserts.

Piedmontese jellied dessert made from sweetened cream, often served with a fruit coulis.

Scoop of ice cream or sorbet.

Sweet and savory mix of fresh cut fruit.