Aperitivo Starters First Courses Main Courses Selection of ... - Exentriq

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Red Octopus. Roasted Octopus pie dish, N'duja spicy spreadable salami and Parsley. Pidgeon on holiday in Israel. Pidgeon
Aperitivo Italian Classic Method Sparkling Wine Champagne

Vegetable Sensations “ Contemporary Expression of Vegetarian Cuisine ” Our Welcome

Five small memories from our Chef

Genoese Style Vegetable Soup

Vegetable Soup Consommé, seasonal vegetables and Pesto Sauce

Starters Genoese Style Vegetable Soup Vegetable Soup Consommé, seasonal vegetables and Pesto Sauce Uncle Pasquale Veal Tripe, Mussels, Celery, Spanish white Beans and Uncle’s Pasquale Torrente traditional Anchovy Extract From Father to Son Thermal Egg cooked at 63°C/145.4°F, Tomato and Bread Blue painted Blue Durum Wheat toasted handmade Pasta from Sardinia, Sea Water and Catch of the day Lamb&Clams Ham of Lamb, Clams and Salicornia

From Father to Son

Thermal Egg cooked at 63°C/145.4°F Tomato and Bread

Spaghetti in Carpione

Spaghetti from Pastificio dei Campi, traditional “carpione” bittersweet zucchini from Lake Garda and toasted Pine Nuts

Vegetable Vintage

Vegetables in Aspic and its Sauces

South

A little salty a little fresh to enter you in our sweet world

Blackberries&Basil

Blackberries sorbet, Crumble with Pistachios and White Chocolate Mousse

The Drawers of sweet dreams

First Courses Red Shrimp Red Shrimps Tortellini from Sicily in their Consommé with Lemon and Mint Spaghetti in Carpione Spaghetti from Pastificio dei Campi, traditional “carpione” bittersweet zucchini from Lake Garda and toasted Pine Nuts Courtyard Pappardelle Green Pappardelle homemade with Spinach, Rabbit Ragout and Olives from Taggia (Liguria) Risotto Burrata Risotto with semi-soft white Cheese made from Mozzarella and Cream, smoked Anchovies and winegar Pepperoni

Tradition and Thoughts “ A contemporary path into Italian Traditions and not only ” Our Welcome

Five small memories from our Chef

Genoese Style Vegetable Soup

Vegetable Soup Consommé, seasonal vegetables and Pesto Sauce

Lamb&Clams

Ham of Lamb, Clams and Salicornia

Courtyard Pappardelle Green Pappardelle homemade with Spinach, Rabbit Ragout and Olives from Taggia (Liguria )

Carbonara Smile

Main Courses

Carbonara Bavarian Cream, Calamarata softly fried pasta from Pastificio dei Campi and Pork Cheek

Roe Deer in the woods

Roe Deer in the woods Saddle of Roe Deer, Black Trumpet Mushrooms, Wild Berries, Sour Cream and Verbena

Saddle of Roe Deer, Black Trumpet Mushrooms, Wild Berries, Sour Cream and Verbena

Pigeon on holiday in Israel Pigeon in three different types of cooking, Hummus, Falafel, Tahina and Baba Ganoush

A little salty a little fresh to enter you in our sweet world

Lobster on Summertime Lobster, Vanilla, Peach Gazpacho and Ham

Apricot and Potatoes Dumplings in BergamotConsommé

In the Tuna Belly Bluefin Tuna Belly, melon Kombutcha, Basil Mayonnaise and Eggplant Chips Vegetable Vintage Vegetables in Aspic and its Sauces

South Marillenknodel The Drawers of sweet dreams

Essenza and Thoughts “ Continuous evolution of our Thinking about cooking between our Classics and Research ” Our Welcome

Five small memories from our Chef

Red Deer and its history

Selection of Italian Cheeses Selection of 3 or 6 Cheeses from our friend Santino, refiner in Caltignana, served with our compotes and Walnut Bread with dried Apricots

Back to the origins, at all

Uncle Pasquale

Veal Tripe, Mussels, Celery, Spanish white Beans and Uncle’s Pasquale Torrente traditional Anchovy Extract

Blue painted Blue

Durum Wheat toasted handmade Pasta from Sardinia, Sea Water and Catch of the day

Red Shrimp

Red Shrimps Tortellini from Sicily in their Consommé with Lemon and Mint

Risotto with ash

Water

Alpine Char and its eggs

Espresso

Red Octopus

Roasted Octopus pie dish, N’duja spicy spreadable salami and Parsley

Pidgeon on holiday in Israel

Pidgeon in three different types of cooking, Hummus, Falafel, Tahina and Baba Ganoush

South

Wine tasting

A little salty a little fresh to enter you in our sweet world

3 glasses in combination with our tasting Menus 5 glasses in combination with our tasting Menus 7 glasses in combination with our tasting Menus

Our dishes include many ingredients sometimes not mentioned in the menu. Please inform us of any allergies or dietary requirements.

Cherries

Almonds and Rocket Salad

The Drawers of sweet dreams

The Tasting Menus are only available for the entire table.