Here is the à la carte menu proposal of our chef Marco Bortolini for NYE 2018
Entré
Cauliflower mayonnaise with mustard and chips
Starters
Beef tartare with caramelized walnuts, crispy radicchio, sweet and sour green apple
Sicilian tuna pan fried with pistachios on quinoa and taggiasche olives sautéed
Foie gras with fruit heart, toasted banana bread, coffee salt and crunchy salad
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Primi
Leek and Radicchio Lasagna, walnut sauce and siroup of wine and apple
Potato and buckwheat gnocchi with lobster ragout and caviar
Pumpkin tortelli, nutmeg and spikes in fig leaf broth
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Mains
Sorana fillet on parsley root, crispy potatoes and beetroot ketchup
Sword fish tataki on broccoli cream and potato nuts
Hen with spices on steamed vegetables, mustard and broth in teapot
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Desserts
Pear and chocolate soft mousse, pistachio sponge on dark chocolate crumble
Pineapple salad, Gin jelly on mango cream
Salted caramel Panna cotta, orange biscuit and tangerine sauce
Panettone, grapes, dates with mascarpone and walnuts
