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Restaurant Doney
Call to Reserve: +390647082783

Breakfast Menu

Continental breakfast

EUR 26
Assorted brioches, croissants and Danish pastries, milk and whole grain bread selection Jam and marmalade, honey, butter, mineral water -
Freshly squeezed orange, grapefruit juice, pineapple or tomato juice American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions -

Buffet Breakfast

39 EUR
Yoghurt, cereal, fruit salad, selection of brioche, croissant and danish pastry, marmellate, honey and eggs of your choice -
Freshly squeezed orange, grapefruit juice, pineapple or tomato juice, American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions, mineral water, sparkling wine -

Katara Breakfast

36 EUR
Served with black tea, fresh orange juice with cinnamon scent, fresh sliced fruit, olives, slices tomato and cucumber, bread selection, Luba (onion, garlic, white beans, tomatoes and black pepper), Nikhe (chick peas, cumin, red chili and lemon juice) and Shakskuka (eggs and tomatoes). -

Refreshing starters, fruits, yoghurts & cereals

Seasonal fruit, fruit salad or stewed fruit - 13
Wild berries - 13
Freshly squeezed orange, lemon or grapefruit juice - 10,50
Prune, pineapple or tomato juice - 8
Half grapefruit - 11
Assorted cereals (All bran, frosties, choco pops, rice krispies, corn flakes, muesli, all bran flakes) - 9
Assorted brioches, croissants and Danish pastries or White, black and 5 cereals bread - 12
Croissant - 4
French Toast - 12
Assorted yoghurts (plain, low calories, fruit) - 6
Complete (butter, bread and marmalade) - 12

Sides

Selection of Italian salami - 17
Parma raw ham - 15
Cooked ham - 11
Assorted cold meat cuts (roast beef, veal, turkey) - 17
Smoked salmon - 19
Sautéed potatoes with cereal bread - 11
Bacon - 11
Sausages with fennel - 11
Selection of Italian cheese - 19

Free cage eggs

Eggs any style | Plain Omelette | Soft boiled eggs - 11
Cheese omelette - 12
Ham and cheese omelette | Vegetable omelette | Bénédictine poached - 14

Eat Well

NOURISH YOUR WELL-BEING At Westin, we believe that feeling good starts with getting the nourishment that is right for you. That’s why we aim to provide nutritious options that contribute to your overall well-being. We ensure that dishes are sourced responsibly, crafted flexibly and created thoughtfully to accommodate individual dietary needs and preferences without compromising flavor, taste or satisfaction.
Monster Smoothie with organic berries -
1/2 EUR 7 1/1 EUR 13
Overnight Oats with organic blueberries -
1/2 EUR 7 1/1 EUR 13
Banana & Cranberry Oatmeal with chia seeds, almond milk, wild honey, granola and roasted nuts -
1/2 EUR 8 1/1 EUR 16

Coffee & tea, beverages

Espresso - 4
Cold milk - 6
Soy, rice, almond
Tea and infusion, Cappuccino - 6
Barley espresso, decaffeinated espresso, hot milk - 4
American coffee, iced cappuccino, milky coffee, coffee and milk, hot chocolate - 6
Double espresso - 6
Spumante - 16
1 flûte

Menu à la carte

Appetizers

Served at Doney Restaurant from 12:30 pm to 3:00 pm and from 7:00 pm to 10:30 pm
Culatello from Zibello with rosemary and fig focaccia - 24
Carpaccio of roastbeef black angus with puntarella salad, candied apricots and black summer truffle - 26
Broad beans cream and chicory with cacioricotta cheese from Tuscia - 20
Buckwheat frisella with zucchini scapece, stracciatella cheese and n'duja, typical Calabrian salami - 24
Buffalo mozzarella with datterino tomatoes, Tuscia extra virgin olive oil and basil - 22
Pancakes with blue fish whitebait baby, pumpkin flowers on sweet peas and mint crush - 24
Savory pie with escarole, Cetara anchovies, olive pesto, marjorana and almonds - 24
Seafood mortadella with sea bass, purple shrimp, pistachio from Bronte and black pepper - 25

Pasta & Rice

Rice and peas with devilled cuttlefish, peas and squacquerone cheese - 24
Tortelli with parmesan eggplant, parmigiano Reggiano DOP and basil - 22
Spaghettone pasta from Gragnano with Piennolo cherry tomatoes and basil - 22
Burnt wheat strozzapreti pasta with ciauscolo salami, smoked scamorza cheese and bran pepper - 24
Tagliolini pasta with smoked chili pepper, raw swordfish, courgettes and sea urchins - 26
Scialatielli pasta olive oil, garlic, chilli, red prawns, lemon and capers - 26
Vero artisanal linguine pasta with clams and tuna eggs - 26
Gazpacho with San Marzano tomato, basil, gurnard fish, mint and courgette flowers - 24

Main Courses - Fish

Full steam ahead - steamed seafood salad with leccino olive oil and lime - 32
Turbot cutlet and scampi meunière style with panzanella, tomato and oregano - 34
Tempura of pin squid and moeche crabs with courgette flowers and mint - 30
The "cod" en papillote with potatoes, Gaeta olives and wild fennel - 28

From The Market To The Table

Every day our chef James Foglieni will propose "Fresh of the day". Directly from the fish market on your table

Main Courses - Meat

Maremma breed beef fillet with lambrusco wine sangria reduction and asparagus gratin - 38
Chuck of veal with romanesco artichoke and potatoes with lemon - 32
Pluma of Cinturello Orvietano piglet grilled marinated with myrtle and served with pickled vegetables - 28
Irish lamb chops scottadito style with aubergine caponata and rosemary potatoes - 38

Dessert

Double espresso tiramisu with sambuca biscuit - 14
Barry Mexique 78% chocolate mousse with extra virgin olive oil, cherries and tonka beans - 14
Basil cheese cake with raspberry and caramelized pine nuts - 14
Peach mousse with crunchy amaretto bisquit and criollo cocoa beans - 14
The Piña colada pineapple tartare, coconut ice cream and rum gelée XO reserve - 14
The Amalfi lemon cloud with lemon flowers, on crunchy short crust with pistachio from Bronte - 14
Composition of exotic fruit with sorbet (vegan) - 14
Cassatine of ice cream with strawberries, pistachios and candied fruit meringue - 14
Choice of three flavors of ice cream - 12
Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut and Bronte pistachio
Choice of three flavors of ice sorbets - 12
Ice cream flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, and passion fruit

All Day Dining Menu

Salads

Caesar salad with lettuce, chicken breast, bacon and grana cheese - 22
Tuna belly with soncino salad, olives, capers and balsamic vinegar - 26
Radicchio chicory from Treviso with walnuts, pears and Roquefort - 22
Rocket salad and green apple with Norwegian smoked salmon - 26
Mixed seasonal salad - 15

Cold cuts

La Norcineria: platter of typical cold cuts from Norcia, cheeses and rosemary focaccia - 26

Sandwiches

Tomato mozzarella and basil sandwich - 16
Tuna, lettuce, tomato sandwich - 16
Roast beef sandwich, rocket, mustard and grana cheese - 18
Ham and cheese toast - 16
Club Sandwich: chicken, lettuce, tomato, egg and bacon - 28
Vegetarian club sandwich: lettuce, tomato, egg, cheese and grilled eggplant - 26

Pizza

Napoli - 24
tomatoes, mozzarella and anchovies
Margherita - 24
tomato, mozzarella and basil
La Bufalina - 26
Focaccia with cherry tomatoes, buffalo mozzarella and basil
Doney Gourmet - 45
with porcini mushrooms, caciocavallo Podolico cheese and white truffle

Pasta

Spaghettone pasta from Gragnano with Piennolo cherry tomatoes and basil - 22
"Senatore Cappelli" organic wheat linguine pasta with clams and dried tuna eggs - 22
Tonnarelli pasta with pecorino DOP cheese, extra virgin olive oil and black pepper - 22
Cream of pumpkin soup with mushrooms and rosemary croutons - 20

Burgers

Amatriciano burger with bacon, pepper, artichoke and pecorino romano cheese - 26
Sicilian Burger with yellow fin tuna, Trapani pesto, baked tomatoes and mint - 28
Parmesan Burger with parmesan cheese, grilled aubergines, tomatoes and basil - 26
Doney Burger with lettuce and tomato - 26

Eat Well

Nourish your wellbeing: At Westin, we believe that feeling good starts with the right nourishment. That's why we aim to provide nutritional options that contribute to the overall well-being. We ensure that dishes are purchased responsibly, processed flexibly and carefully crafted to meet individual food needs and preferences without compromising on taste.
Buffalo mozzarella with datterino tomatoes, basil and extra virgin olive oil - 26
Hummus with crunchy vegetables and focaccia - 20
Spinach, fennel and walnut salad - 18
Scottish smoked salmon, with capers and mustard sauce - 24

Dessert

Barry Mexique 80% chocolate - 14
Chocolate mousse, extra virgin olive oil and tonca bean - 14
Tiramisu with double Arabica espresso and anise-scented biscuits - 13
Warm annurca apple pie, cinnamon caramel and hazelnut linzer - 14
Black Forest with bourbon vanilla mousse, and black cherry pan spice - 14
Sicilian bitter orange mousse with soft pizzuta almond nougat - 14
Chestnuts and walnuts, biscuit parfait with walnuts liquor and pomegranate sauce - 14
Ivory Coast chocolate opera cake with Arabica coffee ganache - 14
Three flavors of Ice cream - 12