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AUGUST 15

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Fish Menu
 
Entrée
 
Amberjack Tartare, beetroots and mustard
 
Starters
 
Roasted Scallops on Jerusalem artichoke cream, lime and silver
 
First Course
 
Risotto with Sturgeon, its roe Calvisius, saffron and balsamic vinegar
 
Second Course
 
Spicy cheeks of Monkfish with white aubergines, sautéed courgettes and cress
 
Dessert
 
Greek yoghurt mousse with strawberries, bergamot foam
and whole wheat crumble
 
euro 60
per person

Meat Menu
 
Entrée
 
Figs Carpaccio with smoked lard and toasted pine nuts
 
Starters
 
Veal with tuna sauce in a modern way
 
First Course
 
Raviolo filled with buffalo ricotta, creamy egg, black truffle
on potato cream and duck ham

Second Course
 
Lamb chops in a crust of almonds with pumpkin and pineapple chutney, green beans and violet potatoes chips
 
Dessert
 
Greek yoghurt mousse with strawberries, bergamot foam
and whole wheat crumble
 
euro 55
per person