New menu at Il Ponte

Demi HEWAMANNA

Served on one of the sweetest looking tasty platters that looked like a carved wooden plate, guests of the Il Ponte were invited to dig in to their newest range of appetizers, mains and desserts recently.

The Il Ponte at the Hilton Colombo is known for its true authentic Italian dishes that really keep Italian lovers coming back for more.

Blazing it up. Pictures by Ranjith Asanka

Chef Asoka presenting the Blue Mountain pizza

A new change in the menus took place with a variety of some really lovely, delicious and filling dishes fished out for everyone's delight.

From the Pane (bread) to the dolci (dessert) everything looked just exquisite and one truly on seen the dish knows that the chefs go to great lengths in making sure the guest and their appetite is satisfied.

The pane consisted of pane all'aglio (freshly baked garlic bread) and the Bruschetta (traditional spiced chopped tomatoes and herbs on crispy garlic bread) which was really a grabber by the guests.

For starters they served a portion of three of the starters to choose from.

The green Il Ponte is a mixed salad with sun-dried tomatoes, feta cheese, kalamata olives tossed with passion fruit and balsamic dressing. Carpaccio is a traditional beef with grilled marinated mushroom and aged parmesan flakes with olive oil.

Lastly you get the Tartara di Salmone which is a marinated salmon tartar with pan fried blue water prawn dressed with green herb olive oil.

Guests have the choice of choosing from three variations of Pasta and Risotto such as fettuccine capelle and the seafood ravioli.

To celebrate the hotels 25 years as well they made a signature pasta dish that is made from pumpkin, ricotta, ravioli and truffle cream.

For all the pizza lovers, one must definitely try the Blue Mountain family pizza that is just so cheesy, gooey and really deserves thumbs up.

Finally we do move on to the Mains that has a selection of Pollo all valdostana (pan friend chicken in tomato sauce, cured ham and mozzarella), Gamberi arancino al burro con peperoncino (pan fried tiger prawns cooked in olive oil, garlic, chilli flakes and tomato) and the Branzino alle verdure (fillet of sea bass on a be of carrot puree and basil).

All of them are really filling. And for the finale, you are served with the Il Ponte combination platter that really serves a silky smooth mousse - that is truly to die for.