Array
(
[0] => Array
(
[titolo] => Tasting
[testo] =>
provocAction
peanut butter, salmon eggs, chick peas, celery
“cannellini” beans salad, tripe, caviar, EVO and champagne emulsion
flavoured coffee mushrooms cream, goat cheese, walnuts, “barbajuai”
chartreuse cherry tomatoes, mussels sauce, squid ink
hare in royal style, crushed prawns head
powdered focaccia, olives, onions, red mullet
Jerusalem artichockes, truffle, beef and sea bass tartare
cuttlefish, robiola cheese, chocolate and pepper sauce
pigeon breast, carrots, reduction of Campari
***
prawns suzette
smoke: fisherman’s ice cream, cream flavoured with cigar
170
*the menù will be served the same for all of the table guest
The Best of…
marinated fish, olives tapenade, white chocolate (4,6,7)
( a tribute to Alessandro Narducci )
salt cod fish in carbonara style
( a tribute to Heinz Beck )
rabbit and oysters (4,6,7,9,10)
( a tribute to Anthony Genovese )
potatoes and anchovies, lamb, bone marrow
( a tribute to Roy Caceres )
gricia: cheese and pepper ravioli, “moka express” bacon consommé
( a tribute to Francesco Apreda )
***
short pastry, olives, chocolate mousse, chestnuts cream
( a tribute to Kotaro Noda )
***
apple tatin and foie gras
( a tribute to Giuseppe di Iorio )
150
*the menù will be served the same for all of the table guest
[abstract] =>
[immagine] =>
[miniatura] =>
[galleria] => 0
[documento] =>
)
[1] => Array
(
[titolo] => La cart
[testo] =>
HOUSE OF CARDS
courgettes pureè, lightely fried prawns
38
garlic cream, snails ravioli
32
wholemeal thin tagliatelle, butter, “tosazu” vinegar, crispy yeast
28
“scottona” fillet, anchovies sauce
40
sole fish in “mugnaia” style
40
pumpkin soup, sauteèd radicchio, parmesan cheese, cocoa
28
cuttlefish, goat cheese, bacon, beans
32
locally caught fish and artichockes
40
[abstract] =>
[immagine] =>
[miniatura] =>
[galleria] => 0
[documento] =>
)
[2] => Array
(
[titolo] => Dessert
[testo] =>
THIS IS NOT A LOVE SONG…
short pastry, olives, chocolate mousse, chestnuts cream
30
spinach and croissant ice cream
25
prawns suzette
35
apple tatin and foie gras
35
smoke: fisherman’s friend ice cream and cigar
28
tarte au citron……
28
*due to the long preparation times, we pray the guests to order the cake with the other courses
[abstract] =>
[immagine] =>
[miniatura] =>
[galleria] => 0
[documento] =>
)
[3] => Array
(
[titolo] => New Year's Menu 2017
[testo] =>
New Year’s Menù 2017
Chef’s welcome
Ruinart Blanc de Blancs
King crabs, leek cream, baby spinach and marrow
Ruinart Blanc de Blancs
Cannellini beans, chestnuts, truffle, beaf and dentex tartare
Laurent Perrier Rosè
Morels, "parmentier" of potatoes, red mullet, raw prawns
Sancerre Comte Lafond
Pampkin cream, stuffed pruns with duck foie gras, port wine
Porto 20 anni
Rabbit and oyster
Krug Grande Cuvée
Pigeon, red chicory, cofee reduction
Sassicaia
Cold “Spaghettino”, caviar, Beluga lentils
Riesling Dr. Loosen Wehlemer Sonnenuhr
Idea di "Tarte au citron"
Picolit Ronchi di Cialla
Apples in "tatin" style and basil cream
Picolit Ronchi di Cialla
Brindisi di mezzanotte con Champagne Krug Grande Cuvée
Menù and tasting wine included Euro 500 for person
[abstract] =>
[immagine] =>
[miniatura] =>
[galleria] => 0
[documento] =>
)
)
