Belguardo Italian Restaurant and Wine Lounge

DAYS OF BUSINESS

Mon - Sun:	11:00 to 23:00

In five-star Belguardo, the contemporary design of soaring glass walls creates an ambience of light and expansiveness. You can sit in the middle of the restaurant and watch the chef working in the open kitchen, or choose a seat in an intimate corner. For greater privacy, check out the Belguardo Wine Lounge on the mezzanine. Even small parties can be accommodated.

Price Guide	Entrée ฿250 - ฿780, Main ฿300 - ฿900
Payment Options	Amex, Visa, Mastercard, Diners
Features	Dress smart casual, Licensed, Private dining area, Secure parking
Ambience	Contemporary, Relaxed
Food	Vegetarian option

A La Carte

Salads

Primizie Biologiche con Olive Taggiasche, Parmigiano e Salsa ai Capperi e Acciuga: organic leaves with taggiasca olives, parmigiano reggiano, Caesar dressing

250.00

Insalate di Spinaci, Radicchio e Parmiglano al Modenese Vecchio: V salad of spinach and red radicchio leaves with aged modena vinegar

320.00

Pomodoro e Mozzarella con Capperi e Olive: V "Caprese", tomato and mozzarella salad with capers and olives

340.00

Supreme di Pollo con Ruga Selvatica e Mela Cruda: S salad of wild rocket with grilled chicken and raw apple

340.00

Appetizers

S Carpaccio ai Tre Pomodori con Misticanza ed Olio Origanato: V three style marinated tomato carpaccio with mesclun and oregano oil

250.00

Arcobaleno di Ortaggi con Formaggio Caprino, Riduzlone alla Mela verde: V colorful terrine of vegetables and goat cheese with green apple reduction

380.00

S Tagliata di Tonno Maguro al Finocchietto e Lime, Rucoletta e Semi di Lino: V salad of seared tuna scented with fennel, rocket and linseed

450.00

Granchio e Baccala Mantecato con Mousse di Avocado, Essenza di Menta: S blue crab and whisked cod "Baccala" with avocado moussse

450.00

Salmone Marinato alle Erbe e Spezie, Salsa di Agrumi: marinated salmon with herbs and spices, citrus dressing

480.00

Gamberoni o Aragostella con Melanzana a Picchipacchio ed Olio di Mandorie: tiger prawns or rock lobster with eggplant pik-pakio and almond oil

540.00

Carpaccio di Manzo con Sedano, Scaglie di Grana e Tartufo Nero: beef carpaccio with crispy celery, Grana cheese and black truffles

430.00

Prosciutto di Riano "Ruliano 24 Mest" con Funghi Marinati: parma ham "Ruliano aged 24 months" with marinated mushrooms

630.00

Pave di Funghi e Tomino Caldo con Nocciole Abbrustolite: V grilled mushrooms and warm tomino cheese, crispy hazelnut

450.00

Cappesante e Uva Caramellate con Tapenade di Oliveal Cioccolato: S grilled Alaskan scallops and caramelized grape, olive-chocolate tapenade

780.00

Fegato Grasso d'Anatra Padellato alla Confettura di Cipolla: pan-seared duck liver with healthy fruit and onion mustard

760.00

Soups

S Passato di Carote all'Olio Extra Vergine: V carrot soup cooked in extra virgin olive oil, creme fraiche

250.00

Minestrone di Verdure con Pesto Leggero: V "Minestrone" vegetable soup with basil pesto

280.00

Crema di Funghi di Bosco con Schiuma al Tartufo Nursino: V wild mushroom and leek soup with black truffle foam

280.00

Saltato di Vongole, Cozze, Gamberi e Filetti di Pesce "Acqua Pazza": soup of shellfish and fish fillets "Crazy Water"

460.00

First Course: Risotti

S Risotto al Gorgonzola con Farro ed Asparagi: V risotto with gorgonzola, spelt and asparagus

400.00

Risotto al Parmigiano con Mazzancolle al Lardo e Acqua di Tartufi: risotto with prawns enhanced with colonnata bacon fat, truffle water

450.00

S Risotto al Prosecco di Conegliano e F ricassea di Funghi Misti: V risotto of porcini mushrooms fnished with prosecco

480.00

First Course: Long & Short Pasta

Spaghettini al Pomodoro Fresco e Basllico: V spaghettini with fresh tomato and basil

300.00

Spaghettini con Verdure e Pesto di Mandorie: V spaghetti with vegetables and almond pesto

350.00

Spaghettini ai Gamberi e Creme d'Aglio Dolce: S spaghetti with prawns and sweet garlic cream

450.00

Tagliolini di Semola con Macco di Cicerchia: V tagliolini with creamy cicerchia beans

380.00

Fettuccine con Pinna Gialla, Capperi e Olive: fettuccine with fresh tuna, capers and olives

430.00

Linguine alle Vongole Veraci e Bottarga: linguine with U.S clams and bottarga

480.00

S Pennette con Pomodoro, Melanzana Viola e Primosale: V pennette with eggplant, tomato cream and primosale cheese

320.00

Cannolicchi con Calamaretti e Funghi all'Afflorato: cannolicchi with squid and portobello mushrooms

380.00

Sedani Integrali con Acciuga, Spinaci e Tartufo: sedani "wholemeal" with anchovy, spinach and black truffle

380.00

Paccheri al Sugo d'Agnello: S paccheri with lamb ragout

480.00

Vincisgrassi: baked lasagna "Vincisgrassi"

480.00

First Course: Gnocchi & Ravioli

S Gnocchi al Tartufo Nero con Salsa al Castelmagno D.O.P: V black truffle gnocchi with creamy castelmagno cheese

370.00

Pansotti di Magro con Pesto di Broccoli: V ravioli of spinach and ricotta with broccoli pesto

380.00

Ravioli d'Aragosta Fiammati alla Vodka: lobster ravioli flamed with Vodka

480.00

Ravioli d'Arrosto di Vitello alla Crema di Tartufo Bianco: S ravioli of roast veal with creamy white truffle essence

480.00

Fish

Branzino in Crosta al Sale Grigio d'Atlantico su Confettura di Cipolla: S roasted seabass with Atlantic grey salt on red onion confiture

600.00

Salmone al Papavero con Mangiatutto e Vino Ridotto "Cottura Media": tasmanian salmon "Medium Rare" with snow peas and red wine fumet

650.00

San Pietro alla Griglia con Funghi ed Asparagi al Tartufo Nero: S grilled John Dory with mushrooms and Asparagus, black truffle

850.00

Meat

Pollo ai Gusti, Flan di Spinaci, Salsa al Parmigiano: roasted chicken with spinach flan, Parmesan sauce

500.00

Filetto di Malale alla Senape con Giardinetto, Cipolline e Bagnet Ros: baked pork fillet with organic vegetables and button onions

500.00

Lombo di Caprioio al Ginepro Aipino con Patate al Guanciale ed Asiago: S slow-roasted venison on potato layered with guanciale and aslago, juniper fruit

800.00

Carre d'Agnello al Mirto su Piccole Patate Fondenti e Succo di Carote: S roasted rack of lamb flavored with myrtle, farced potato, carrot jus

900.00

Cubi di Filetto di Manzo al Genei su Mela Cotta con Spugnole: grilled cubes of beef fillet on baked apple, morels and genepl leave

900.00

All efforts have been made by thailand.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Thailand Baht (THB฿) unless otherwise specified.

This menu was last updated on 6/1/08.

"On Siam Paragon's ground level, this high-ceilinged, simply decorated Italian restaurant is open, airy and relaxing...Chef Marco Camarrata says "fresh, simple, imported" best describes his philosophy. Belguardo's succulent regional Italian dishes filled with surprising flavours bear that out. Start with spring vegetables and goat cheese terrine, a smooth blend of colours and tastes..."

Naphalai Areesorn, Thailand Tatler - January 2007

"...Cut into slices, the tuna was quickly seared...From our table by the window, the view outside was of a long, paved thoroughfare divided by a waterway regularly spaced with bridges and fountains, and lined on either side by inviting, glass-fronted shops and restaurants..."

N/A, Bangkok Post - January 2003

Belguardo Italian Restaurant and Wine Lounge

Belguardo Italian Restaurant and Wine Lounge

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

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