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Welcome
My cuisine is inspired by my passions: one of these is traveling. Traveling gave me the opportunity of making experiences
that influenced my cuisine with flavors, fragrances and ingredients from far away. From kitchen to kitchen, I met mentors I
had the pleasure to follow and work with. Finally, I fell in love with a land full of staple food, but especially full of great
people. This is Langhe, something that never ceases to amaze me.
To share
Our ‘’slow’’ Focaccia
Just 1 gram of beer yeast with 2 kgs of flour. 12 hrs of rising at room temperature.
Mozzarella fiordilatte, cherry tomato, rocket and Cantabrico’s Anchovies.
10
Mediterranean octopus sandwich
15
Farinata, Genoa’s tradition
8
We kindly ask our costumers to inform us about any food allergies or intolerances. If requested our staff will inform you about the presence of allergens in each
food thata we serve. However, we inform you tahat in some casas, because of objective needs, the sale, preparation and administration of food and drinks may
involve areas and tools sharing. Therefore it can not be excluded thata food might get into contact with other food products, including other allergens.
À la Carte
Sei fritto! Fried anchovies, prawns and panissa with parsley sauce
Whitebaits omelette with artichokes and taggiasca olives salad
Sockeye wild salmon. Smoked slice with dill, horseradish and rye bread
Brandacujun. Cod, chickpea cream, olives and vitelotte chips
‘Hunchback’ thistles, Bettelmatt cheese, poached egg and white truffle
Foie Gras & Tuna. Marinated tuna tartare, smoked foie gras escalope and mango chutney
16
18
20
16
25
25
Spaghetto Felicetti, prawns, chickpeas and turnip greens
Garganelli, cod, artichokes, taggiasca olives and licorice powder
Sheep staring at the sea.
Pumpkin cream, goat blue cheese and balsamic vinegar
Tortelli stuffed with winter vegetables, soft anchovies sauce and early garlic sprouts
Brown tagliatelle, wild boar ragout and bitter cocoa beans
16
16
25
14
14
15
Catch of the day with fennel, orange and licorice salad
Fish soup with cous cous and vegetables in the Moroccan tajine
Grilled octopus tentacle, vitelotte cream and beetroot mayonnaise
Bbq Fassona veal, chimichurri sauce and baked potatoes
Braised veal cheek, red cabbage confit and traditional cornmeal mush
Tasting of Piedmontese Cheese, cognà grape jam and chestnut honey
20
20
18
18
16
16
Tasting Menu
Langhe’s Atmospheres
Mediterranea Fusion
45
55
Piedmontese starters tasting served on Luserna stone
Sea starters tasting
Cold Veal with tuna sauce - Vegetables Flan - Carpione
Piedmontese Fassone meat Tartare - Voule au vent with fonduta
Onion stuffed with sausage and amaretto - Omelette with herbs
Grilled pepper with anchovy - Toma cheese with honey and hazelnuts
Selection of three sea starters chosen by the Chef
(20)
(25)
Home made Pasta
Combined according to the
available fish of the day
Ravioli del Plin
Second course with 100 % Piedmontese meat
Catch of the day
Courses may change according to the availability of the day and can be ordered individually.
A mano libera. Free rein.
Tasting of 8 courses chosen by the Chef
85
Cruditè
Every sunrise the fish for our Restaurant is selected,
directly from Liguria and Mazara del Vallo markets.
'' Nudo e crudo" – our raw fish
Norway Lobsters, violet and pink Shrimp, Tartare, Oysters
The Chef raw fish
small
medium
large
15
25
40
40
Selection of fish in curious pairings
We kindly inform our Customers that some ingredients coul be blast-chilled.
Should less than 3 dishes for person be ordered ( comprehensive of dessert), the cover of 2 euro will be charged on the bill.
Dessert
Vices & whims. Smoke, alcool and coffée
10
Panettone, candied fruit ice cream and chocolate sauce
8
Madernassa Pear stewed in Brachetto wine, pannacotta ice cream and spiced brittle
10
Tirami-tea Mascarpone and matcha tea cream, sponge finger, white chocolate
8
Dolce Piemonte. Nougat semifreddo, bicerin and gianduja chocolate cake
12
Fruit sorbet
6
Dessert Wines by the glass
Water and Coffee
Moscato d’Asti Lumine 2015
Moscato d’Asti Vite Vecchia
Ca’ d’ Gal
Ca’ d’ Gal
5
10
Filtered Water
Acqua Lurisia
1
2,50
Moscato Passito La Bella Estate 2013
Terre da Vino
5
Acqua Tau
2,50
Passito di Pantelleria Ben Rye 2013
Donnafugata
10
Les Abeilles uve stramature 2012
Les Crêtes
8
Sauternes 2013
Louis Eschenauer
6
Barolo Chinato
Terre da Vino
6
Coffee is served with Petit Fours Pastry
Lavazza Top Selection
3
Illy
3
Our friends suppliers
Vegetables and fruits:
Binello l’ortofrutta s.n.c. – Alba
Agriturismo Cà brusà – Monforte d’Alba
Meat:
Macelleria Torta –Alba
Rabbit: Az. Agricola «Ai Ciabot» Cascina Strumia – Racconigi (CN)
Cheese:
Alessio Dario – Val Maira
Occelli - Farigliano
Fish:
Reparto ittico Metro Italia Andrea – Moncalieri (TO)
Verrini Vincenzo – Genova (GE)
Tumbiolo Fish – Mazara del Vallo (TP)
Mushrooms, truffles and specialities:
Daniele Bera e Naima – Isola D’Asti
Tartufi & Co. – Alba
Daniela Dellavalle – Tartufi e robiole
Wood oven bread:
Forno di Antonio Carioscia – Pomarico (MT)
Cereals:
Marco Ramassotto – Piossasco (TO