Winter menu 2014

venerdì, 12 dicembre 2014 / Categoria: News

 

APPETIZERS

-Smoked sturgeon wrapped with curly salad and pomegranate Dressing
-Shrimp and vegetables of the season tempura
-Scalded cuttlefish on salad of tender sprouts of catalogna Chicory and walnuts
-Pumpkin flan, lobster and its bisque
-Upside down tart with fennels, citrus and sesame seeds
-Selection of goose sausage

 

STARTERS

-Gragnano  spaghettoni (spaghetti) with grouper bites,sun dried tomatoes and black olives
-Small lasagne with scabbard fish  artichoke and thyme
-Bronzed paccheri with clams and broccoli rabe
-Tagliatelle with red mullet and leeks scented with citruses
-Gnocchi with finnely diced vegetables and venison (brunoise)
-Ravioli stuffed with apple and pecorino and walnut sauce

 

MAIN COURSE

-Tuna in dried fruit curst, topinambur cream, with balsamic vinegar
-Cod in cranberry (blueberry) sauce, with saffron aroma
-Mediterranean flavoured mackrel fillet with raisins and pine nuts
-Slice of seabass on casserole of artichokes and black olives
-Beef tenderloin speck and mustard with mashed potatoes
-Duck leg confit with red cabbage stew and juniper berries

 

DESSERTS

-Chocolate cake with melted heart and pear ice cream
-Soufflé cake with mascarpone cream
-Chestnut semifreddo (frozen custard) with cocoa and grand marnier
-Cheesecake with citruses and passion fruit
-Composition of soft fruits
-Trilogy of sorbet or ice cream

Bon appetite !

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