Dinner

NEW YEAR’S MENU 2019

APPETIZERS

Larded Piedmontese Tomino stuffed with black truffle wrapped in filo pastry with honey and rosemary *

Hemp seed muffins with cranberry and flaxseed sauce

Small eggplant parmigiana with lamb ragout

Smoked tuna cannoncini with robiola and goat’s cream with rose petals

Mazara del Vallo red prawn tartare and mango on pumpkin cream *

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FIRST ROUNDS

Tortelloni with scallops and prawns with porcini cream and truffle on cornflower petals *

Risotto with Sardinian artichoke hearts and flakes of black crust with diced bacon crispy

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SECONDS

Basket of puff pastry with mignon fillet of manzetta with topinambourg and reduced champagne *

Bolognese potatoes I.G.P crispy spicy and carrot cake with chestnut honey *

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DESSERT

Milanese artisan panettone with soft chantilly cream

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02:30 am: Vanilla Cotechino of Modena with Castelluccio di Norcia lentils

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WINES

Champagne Moet & Chandon Réserve Impérial

Pinot Grigio C.O.F. 2016 Fox Pasini

Rosso di Montalcino

* Products could be frozen
The allergen table is available for consultation