Some of our past menus..
1.
appetizer
Insalatina tiepida di capesante con patate, coulis di pesce e pane al nero
Warm scallops salad with potatoes, fish coulis and sepia ink bread
*
first course
Ravioli fatti in casa con gorgonzola e noci, salsa allo scalogno
Homemade ravioli with gorgonzola and wallnuts, shallot sauce
*
Intermezzo
Gelato alla cipolla e olio d’oliva, pesce spada affumicato
Homemade onion and olive oil ice cream, smoked swordfish
*
second course
Merluzzo con gratin alle mandorle su crema di pere e cipolla, chips di patata viola
Cod with almonds gratin, pear and onion cream. purple potato chips
*
dessert
Tiramisù…
2.
Warm lobster salad with Radicchio from Treviso DOP and topinambur
first course
Intermezzo
dessert
Variazione di cannoli alla siciliana
Homemade Cannoli alla siciliana variation
3.
10/12/2011
appetizer
Baccalà mantecato con crostini
Stockfish cream and croutons
*
first course
Risotto al radicchio di Verona con Taleggio DOP e fave di Cacao
Risotto with Radicchio from Verona, Taleggio DOP and Cocoa Nibs
*
Intermezzo
Variazione di bufala alla lavanda e bottarga
Variation of Buffalo mozzarella, Bottarga and Lavender
*
second course
Composizione di cotechino, spinaci e purè di patate con pancetta croccante
Composition of Cotechino on Spinach, potaoes cream and crispy bacon
*
dessert
Mousse al cioccolato e tartufo bianco con cremoso alla nocciola
Chocolate and white Truffle mousse with nougat cream
Moka Caffè
4.
19/11/2011
appetizer
Mille foglie di taleggio Do.p. e radicchio con gelée alla mela
Millefeuille of Taleggio D.o.p. and radicchio, apple gelée
*
first course
Ravioli di zucca con burro di bufala e salvia
Homemade Pumpkin Ravioli with Buffalo butter and sage
*
Intermezzo
Variazione di bufala alla lavanda e bottarga
Variation of Buffalo mozzarella, Bottarga and Lavender
*
second course
Merluzzo al gratin di mandorle con vellutata di pera e profumo di tartufo
Cod au almonds gratin, pear cream and Truffle scent
*
dessert
Tortino caldo al cioccolato con salsa di arance e zenzero
Warm chocolate cupcake, orange and ginger sauce
Moka Caffè
5.
22/10/2011
appetizer
Schie con la polenta
Minishrimps on polenta cream
*
first course
Tagliatelle fatte in casa con Gallinacci, olive nere e Basilico, Parmigiano 20 mesi
Homemade Tagliatelle with Chantarelle, Black olives and Basil, Parmigiano 20 mesi
*
Intermezzo
*
second course
Baccalà con peperoni secchi e crema di lenticchie
Stockfish with dry peppers and lentils cream
*
dessert
Mousse al Cioccolato Bianco, Matcha e Pistacchi
White Chocolate Mousse, Matcha Tea and Pistachos
Moka Caffè
6.
17/09/2011
appetizer
Insalatina tiepida di Capasanta e Porcini su crema di broccoli
Warm Salad with Scallop and Porcini on Broccoli Cream
*
first course
Ravioli ai Fichi e Gorgonzola con Salsa alle Noci e Scalogno
Homemade Ravioli with Figs and Gorgonzola, Wallnuts and Shallot Sauce
*
second course
Calamaretti saltati su Polenta nera
Squids on Black Polenta
*
dessert
Crema alla Vaniglia con Lamponi, gelatina al Miele e Timo
Bourbon Cream with Raspberry, Honey and Thyme gelée
Moka Caffè
7.
20/08/2011
appetizer
Scallops on Strawberries Carpaccio with Balsamico Vinaigrette and Potato Chips
*
first course
Our Contemporary Melanzane alla Parmigiana (Mousse of Eggplants and Parmesan, Dried Tomatoes)
*
second course
Baccalà on saffron cream, Crudo di Parma (Cured Ham) and summer fruits and sweet garlic foam
*
dessert
Mango Panna Cotta and Lavander Cotton Candy
8.
***
appetizer
Panzanella Toscana (Tipical recipe from Tuscany) with Crispy Bacon
*
first course
Blueberry Risotto with chives
*
second course
Meat Carpaccio with cacao nibs, onion of Tropea D.o.p. and Bastardo del Grappa D.o.p. (cheese from Veneto)
*
dessert
Wasabi Ice Cream
9.
Spritz Aperol
*
appetizer
Composition of Mozzarella di Bufala D.o.p., cherry tomatoes, lavender and Bottarga di Muggine
*
first course
Black beans and Saffron Cream with Crispy Shrimp
*
second course
Meat Carpaccio with Pink Sauce and Liquorice powder
*
dessert
Panna Cotta Mango and Vanilla
10.
Spritz Aperol
appetizer
Scallop with Lardo di Colonnata on purple potatoes cream and black olives Tapenade
*
first course
Risotto with Asparagus from Beelitz, fresh flowers and Crispy Pancetta delle Ripe Montoje (Tuscany)
*
second course
Stockfish in Saor (Venetian speciality : fried stockfish with onions, raisins, vinegar and pinenuts)
*
dessert
Homemade Cannoli alla Siciliana with Mascarpone cream
*
Moka Italian espresso 100% Arabica
11.
Aperitif: Spritz Aperol
appetizer
Culatello di Sauris with jam of Peaches and Melon
*
first course
Risotto with Leeks, Saffron and Crispy Bacon
*
second course
Stockfish in Saor (with onions, pinenuts and raisin)
*
dessert
Homemade Wasabi Ice Cream with Mango caviar
*
Moka Italian espresso 100% Arabica
