Even Tamara Ecclestone eats

Tamara and sister Petra out for dinner

Tamara Ecclestone joins her sister Petra for dinner in Los Angeles

Stunning lady and very, very rich too.  Wednesday night Tamara and her sister headed for the Italian restaurant Madeo,

Found at 8897 Beverly Blvd, West Hollywood, CA 90048, West Hollywood.

 
Feedback on Tripadvisor

“Extraordinary Italian!”

5 of 5 starsReviewed 15 July 2013

Don’t let the paparazzi in front of the restaurant fool you. The food at this restaurant is amazing, on the same level as some of the best restaurants in Italy. The decoration is simple but somehow the ambiance is nice and vibrant. The owner usually comes to the tables and says hello. Definitely my favourite Italian in town. Some people have said it is pricey in other reviews, I would say it is not any more expensive than other nice restaurants. The wine list has excellent wines, within a great price range.

So what would they have chosen from the menu?

Menu 

Antipasti

Bresaola cured beef imported from valtellina, sliced very thin and served with rucola.      20.00
Prosciutto E Melone parma ham and melon.      20.00
Carpaccio filet mignon, carpaccio, served with artichokes, parmigiano cheese and rucola.      20.00
Melanzane Alla Parmigiana eggplant parmigiana.      18.00
Crespelle Al Salmone crepes topped with smoked salmon with creamy sauce.      18.00
Salmone Fresco Alle Erbe fresh salmon carpaccio with fresh herbs.      20.00
Calamari Affogati sauteed squid in tomato sauce.      18.00
Zuppa Di Vegetali vegetable soup.      15.00
Pasta & Fagioli pasta & bean soup.      16.00

Insalate

Tricolore radicchio-endive and rucola salad.      14.00
Carciofi E Parmigiano baby raw artichokes and parmigiano cheese sliced very thin.      18.00
Mista Con Formaggio mixed green salad topped with sliced parmigiano.      14.00
Bufala Alla Caprese imported from naples bufala mozzarella with tomatoes.      18.00
Insalata Di Scampi langoustine salad.      28.00
Fagioli E Aragosta italian cannellini beans with diced lobster and rucola salad in a lemon dressing      32.00

Pizza

Margherita with mozzarella      26.00
Prosciutto Ham     add 8.00
Porcini Mushrooms     add 8.00
Gorgonzola with gorgonzola cheese      24.00
Speck & Mascarpone with speck prosciutto & mascarpone cheese      28.00
Cotto & Carciofi with marinated artichokes & parma cooked ham      28.00
Burrata with burrata cheese      28.00

Le Nostre Paste

Spaghetti All’ Aragosta with fresh maine lobster in a tomato sauce.      38.00
Spaghetti Alla Bolognese in a veal meat sauce.      32.00
Spaghetti Alla Bottarga with sea bass dried eggs.      32.00
Linguine Al Pesto with pesto sauce.      28.00
Linguine Alle Vongole with fresh baby clams.      28.00
Gnocchi Al Gorgonzola with gorgonzola cheese sauce.      28.00
Farfalle D’Ischia with smoked salmon and vodka in a creamy sauce.      28.00
Fusilli Alla Puttanesca with olives, capers & tomato sauce.      28.00
Rigatoni Mozzarella E Pomodoro diced eggplant and fresh mozzarella in a tomato sauce.      28.00
Ravioli Ricotta E Spinaci filled with ricotta cheese and spinach in a butter & sage sauce.      26.00
Ravioli Di Vitello Alle Noci filled with veal in a walnut sauce.      28.00
Ravioli Branzino filled with sea bass (branzino) in a marinara sauce.      28.00
Penne Madeo with tomato sauce, basil and parmigiano cheese.      28.00

Pollo

Pollo Griglia Con Erbe grilled pounded chicken breast with rosemary      28.00
Pollo Pizzaiola chicken breast sauteed with tomato, capers & olive      32.00

Risotti

Risotto Mare mixed seafood      36.00
Risotto Ai Porcini porcini mushrooms      32.00
Risotto Bruno champagne and cream sauce      30.00
Risotto Ai Carciofi artichokes      32.00

Carne

Milanese pounded breaded veal chop      46.00
Nodino Di Vitella Burro & Salvia veal chop sauteed in butter and sage      48.00
Scaloppina A Piacere veal in white wine, marsala or lemon sauce      36.00
Filetto Ai Porcini filet mignon with sauteed porcini      46.00
Filetto Al Pepe Verde filet mignon sauteed with a green peppercorns sauce      44.00
Robespierre sliced grilled new york sirloin with rucola salad      38.00
Tagliata Alle Erbe Aromatiche sliced grilled new york steak served with aromatic herbs, spinach and potatoes      38.00
Cotelette D’Agnello Al Forno grilled baby lamb chops served with grilled radicchio      42.00

Pesce

Branzino Alla Griglia a whole grilled imported seabass.      42.00
Branzino Livornese filet of sea bass sauteed with tomato sauce.      42.00
Branzino All’Isolana filet of seabass baked with white wine, sliced potatoes and sliced tomatoes.      42.00
Tagliata Di Tonno sliced seared ahi tuna.      38.00
Salmone Al Limone fresh wild king salmon filet sauteed in a lemon sauce.      36.00
Cacciucco fresh seafood soup in tomato sauce.      36.00
Mare Caldo boiled mix fresh seafood served with lemon dressing.      30.00
Scampi Alla Griglia grilled fresh langoustine.      58.00

Sample Specials

Appetizer

Crostino Al Prosciutto warm bruschetta with bufala mozzarella and parma ham      20.00
Branzino Scottato warm sea-bass carpaccio      22.00
Burrata Alla Caprese very rich & creamy mozzarella and tomatoes      18.00

Pasta

Farfalle Salmone E Caviale with smoked salmon and caviar in a creamy sauce      34.00
Ravioli Ai Porcini spinach ravioli with porcini mushrooms      32.00
Lasagnette Intordellate short pappardelle with my mom’s swiss chard and beef sauce      32.00

Entrees

Sogliola Alla Griglia fresh dover sole flown from holland, grilled in wood burning oven      72.00
Ragno Cileno Al Vino chilean seabass baked with white wine      45.00
Milanese Di Pollo chicken milanese topped with tomatoes checca and rucola      36.00

Farfalle D’Ischia with smoked salmon and vodka in a creamy sauce.

  1. 1 pound farfalle
  2. 2 tablespoons unsalted butter
  3. 1 small shallot, minced
  4. 1/4 cup vodka
  5. 2 1/4 cups heavy cream
  6. 4 ounces thinly sliced smoked salmon, cut into thin strips
  7. Salt and freshly ground pepper
  8. 3 large egg yolks
  9. 2 tablespoons minced chives
  1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
  2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
  3. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

Farfalle with Creamy Smoked Salmon and Vodka Sauce

 

Seafood risotto (Risotto ai frutti di mare) By Jamie Oliver 

Advertisements