Drago Centro

Commenti

Transcript

Drago Centro
DRAGO
C
E
N
T
R
O
la cena di san valentino
valentine’s day menu
february 11−14 2011
fall vegetable salad, pancetta, rose vinaigrette
contadi castaldi, rose, franciacorta, 2004
_____________________________________
seared diver scallop, salsify, asparagus, blood orange
venica & venica, ronco del cero, sauvignon, friuli, 2009
_____________________________________
wild mushroom and truffle risotto
produttori del barbaresco, barbaresco, 2006
_____________________________________
due of beef, polenta, brussel sprouts
vignalta, merlot / cabernet, 2005
_____________________________________
pavlova, passion fruit, strawberry, candied flowers
maculan, moscato, dindarello, veneto, 2007
5 course dinner $65
wine pairing optional $35
antipasti
per cominciare “to begin”
il carpaccio di salmone 15
smoked salmon carpaccio, cauliflower, pickled radish
la pancetta brasata 12
braised pork belly, brussel sprouts, huckleberry
il tagliere di affettati con gnocco fritto 16
house selection of charcuterie, gnocco modena style
la zuppa 9
roasted butternut squash, hazelnut, poppy seed cream
le insalate “the salads”
l’insalata di mele 13
pink lady apples, bacon, candied walnuts, arugula
le lattughe miste 10
mixed baby lettuces, shaved parmesan, red wine vinaigrette
l’insalata di barbabietole all’agrodolce 13
baby beets, warm goat cheese, pinenuts, chile vinaigrette
primi piatti
le pappardelle al fagiano 19
pappardelle, roasted pheasant, morel mushrooms
i rigatoni di gragnano alla norma 17
rigatoni, tomato, eggplant, ricotta cheese
i garganelli 18
garganelli, pork sausage, parmesan, fennel seeds
le pennette 18
pennette, basil pesto, mussels, clams, potato
le paste ripiene e al forno “filled and baked pasta”
la lasagna alla bolognese 16
bolognese lasagna, parmesan cheese, béchamel
lo gnocco alla romana 18
semolina gnocchi, oxtail ragout, gorgonzola creme
i risotti “vialone nano rice dishes”
il risotto di zucca 18
risotto, butternut squash, spinach, fontina crème
il risotto ai funghi 18
risotto, wild mushroom ragout
secondi piatti
i pesci “fish”
il caciucco 33
barramundi, scallop, prawn, spicy tomato, crostini
il salmone 28
salmon, crispy polenta, asparagus, peas, salsify
le carni “meat”
il coniglio 32
braised rabbit, gnocchi, fennel, carrots
il pollo 27
truffle crusted jidori chicken breast, mushrooms, haricot vert
la bistecca 35
new york steak, rapini, pomme delphine, saltimbocca sauce
la bistecca per due 85
bone-in ribeye for two, potato puree, kuri squash, smoked hollandaise
chef: celestino drago
chef di cucina: ian gresik
direttore: matteo ferdinandi
a service charge of 20 % will be included on parties of six or more

Documenti analoghi

menu degustazione

menu degustazione baby beets, warm goat cheese, pinenuts, chile vinaigrette

Dettagli

celebrate white truffle season with savory dishes

celebrate white truffle season with savory dishes filtered water will be served upon request a service charge of 20% will be included on parties of 6 or more

Dettagli