NEW YEAR’S EVE 2017

Puréed soup of salt cod scented with orange and saffron
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Tartare of local wild seabass with Beluga caviar
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Our “Russian” salad with local shrimp
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Bianca Piemontese (La Granda) beef tartare, cornette potato chips and rosa di Gorizia endives
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Homemade “cappellacci” dumplings with lobster ragù and chicory sprouts

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Sorbet of Ciaculli mandarin orange
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Adriatic Turbot, lettuce, celeriac, “cape tonde” clams and lemon scented potato purée
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Veal cheek braised in Amarone wine, Ustica lentils , braised Treviso endives
and polenta “sponcia”
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Gelato of bufala ricotta with Iginio Massari’s panettone and bitter orange flower infusion
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Venetian “caramelli”, caramelized figs, walnuts and prunes

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Presidia are Slow Food projects that work to protect small-scale producers and to safeguard quality, traditional products.
www.fondazioneslowfood.it

The Wines

Champagne Blanc de Noirs Grand Cru  – Bouzy – Barnaut  (RM)

Manzoni Bianco ’16  –  Trentino Alto Adige – Elisabetta Foradori

Malvazija ’16  –  Carso Sloveno – Marko Fon

Amarone della Valpolicella “Le Guaite” ’09 –  Veneto – Dal Bosco

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