How To Eat In Italy

Transcription

1 CHEF S RECOMMENDATION SET DINNER PRIMI PIATTI / ENTREE (PLEASE SELECT ONE) TARTAR DI TONNO Fillet of yellow fin tuna tartar with quail eggs, Pommery mustard, sea salt and greens PANZANELLA ALLA TOSCANA Tuscan style salad with Motomaro tomatoes and crispy dried bread served with Champagne vinaigrette, poultry & beef salami and anchovies VITELLO TONNATO Slow-cooked veal, at 72⁰ C degree served cold with tuna mayonnaise sauce ZUPPA DI FUNGHI E TARTUFI (V) Wild mushroom soup with truffle and cream CARPACCIO ALLA MARINI Giudecca, Angus beef carpaccio with mustard sauce, arugula and parmiggiano SPAGHETTINI CON GAMBERI Di Martino spaghettini with diced prawns in extra virgin olive oil and chillies V - Vegetarian

2 SECONDI PIATTI DI CARNE E PESCE / MAIN COURSE (PLEASE SELECT ONE) PENNONI CON FRUITI DI MARE Monte Verde pennoni pasta (Gragnano, Italy) with seafood and cherry tomatoes MANFREDINE AI PORCINI (V) Monte Verde manfredine pasta (Gragnano, Italy) with porcini mushrooms and a touch of cream ORECCHIETTE CON CONIGLIO Monte Verde orecchiette pasta (Puglia, Italy) with stewed rabbit ragout and vegetables MERLUZZO CON PISELLI Pan-roasted Chilean cod served with green peas puree and baby vegetables POLLO AI BROCCOLETTI Roasted organic chicken with broccolette served on pure organic quinoa FILETTO CON BEARNAISE 120 days, grain-fed Australian Angus beef tournedos served grilled with polenta and Béarnaise STINCO D AGNELLO CON PATATE AL TARTUFO Braised Australian lamb shank with truffle potatoes V - Vegetarian

3 DOLCI / DESSERT (PLEASE SELECT ONE) MILLE FOGLIE DI BOSCO Millefoglie (layered cake) of autumn berries with lavender perfume TIRAMISU Tiramisu with espresso, savoiardi biscuit and strawberries PANNA COTTA CON LAMPONI Cooked cream with Madagascan Vanilla, raspberries and passion fruits FONDANTE DI CIOCCOLATO E GELATO 70 % pure Valrhona melted chocolate cake served with vanilla gelato PIATTO DI FORMAGGI Platter of air-flown cheeses from Italy served with marmalade and dried fruits (Selections from our set menu may change weekly)

4 MARINI S CAPRICCI E SFIZI CAVIALE Chef s selection of caviar from Russia or Iran, served with blinis, condiments, Melba toast and vodka shot Market price SEVRUGA CAVIALE 50 gm. Russian Sevruga caviar served with condiments and vodka OSTRICHE Air-flown oysters served on a bed of ice with lemon and shallot vinaigrette Market price per piece

5 LA CARTA ANTIPASTI / ENTREE PANZANELLA ALLA TOSCANA Tuscan style salad with Motomaro tomatoes and crispy dried bread served with Champagne vinaigrette, poultry & beef salami and anchovies CROCCATINO AL FEGATO D ANATRA Modena inspired, croccantino of duck liver served with aged balsamic, crunched pistachio and port wine jelly FEGATO GRASSO CON SALSA AL VINO CAREMELIZZATO Pan-fried duck liver served with apple and caramelized wine CARPACCIO D ARAGOSTA Liguria inspired, carpaccio of lobster tail, with cold pressed organic extra virgin olive oil and sea salt CAPPESANTE CON CAVOLFIORI Hokkaido, pan-fried scallops with cauliflower puree and almonds served with herbs BURRATA CON MELANZANA Burrata cheese with cold pressed extra virgin olive oil, Motomaro tomato mouse and eggplant

6 SECONDI / MAIN COURSE TAGLIOLINA CASARECCIA CON ARAGOSTA Long pasta from Gragnano, Italy with Maine lobster tail, fresh tomatoes and basil SPAGHETTINI ALLA BOTTARGA Spaghettini Di Martino served with Sardinian grey mullet eggs, garlic, chillies and almond flakes with a touch of wine UN ORO DI RISOTTO Lombardy Carnaroli risotto with saffron, prawns, and zucchini flower, adorned with 24 karat gold flakes. TORTELLONI AL BAGOSS Handmade tortelloni filled with Bagoss cheese (King of cheeses) with melted butter and sliced truffle GALLINELA CON BOTTARGA Pan-fried Gurnard fillet served with Sardinian grey mullet eggs and sautéed spinach in light cream foam COSTOLETTA DI VITELLO ALLA MILANESE Milan style breaded veal rack with cherry tomatoes, rucola salad and anchovies FILETTO CON MIDOLLO 120 days, grain-fed Australian Angus beef tenderloin served grilled with polenta and bone marrow and parsley FILETTO D AGNELLO Roasted lamb tenderloin, with stewed green lentils and du pays glazed carrots in Madeira sauce ENTRECOTE DI WAGYU MASTER KOBE CUISINE PER 100GM 500 days grain-fed, marble score 11, Master Kobe Wagyu cuisine grilled sirloin, served with garden vegetables