All posts tagged: berlin new year’s eve 2012

NYE 2012 dinner party report

Dear Friends and foodies,   here we are after a wonderful, gorgeous, magic dinner party for the NYE 2012…it was fantastic! We want to say thank you to all our guests for coming (and for coming back the second time ;)!)  and for joining us for the most special evening  of the year. We wish you again a marvelous new year and we hope to meet you all again! Buon anno! Frohes neues Jahr! Happy new year!

22nd October and 19th November fully booked!

Dear friend and foodies, the next events on Saturday 22nd October and Saturday 19th November are now fully booked; due to a lot of requests we’ve received, we are planning to schedule the dinner parties twice a month…let us know what do you think about it! We are also already taking reservations for the New Year’s Eve Party…don’t miss it! Thank you all: the phenomenon of the Guerrilla Restaurants is growing worldwide and it’s very exciting to see what’s going on in Berlin… Metti una sera a cena Supper Club Berlin    

NEW YEAR’S EVE 2011/2012 at Metti una sera a cena / Supper Club

NEW YEAR’S EVE 2011/2012 Dear Friends, we are glad to present the Menu for New Year’s Eve 2011 at the Italian Supper Club in Berlin: Appetizer Mozzarella di Bufala con Bottarga di Muggine, fiori di Lavanda e olio al Basilico Büffelmozzarella mit Bottarga, Lavendelblüten und Basilikumöl Buffalo Mozzarella with Bottarga, lavander flowers and basil oil * Cappasanta cotta nella pancetta su crema di Topinambur In Pancetta geschwenkte Jakobsmuschel auf Topinamburcreme Scallop with pancetta and topinambur cream * First Course Cannelloni con Ricotta di Bufala, Bietola e Noci su crema di Zucca con Pomodorini Semi-dry Cannelloni mit Füllung aus Büffelricotta, Mangold und Walnüssen auf Kürbiscreme und hausgemachten halbgetrockeneten Tomaten Cannelloni with Buffalo Ricotta, Chard and Wallnuts on Pumpkin Cream and homemade Semi-Dried Tomatoes * Intermezzo Gelato al Parmigiano Reggiano Riserva 36 mesi con cipolla caramellata Parmigiano Reggiano Riserva 36 Monate gereift mit karamelisierten Zwiebeln Parmigiano Reggiano Riserva 36 Mesi Ice cream with caramelised onions * Second Course Baccala’ cotto sottovuoto su letto di Patate al forno con Misticanza, Finferli e Miele al Tartufo Im Vakuum gegarter Stockfisch …