NYE 2018

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