7 course degustation menu
i had some of my menu changed since i am pregnant and cannot eat raw food
we also got a bonus first item which is one of Ottos signature dishes.
| RAVIOLI D BARBABIETOLA |
RAVIOLI OF FINELY SLICED PICKLED BEETROOT WITH GOAT’S CURD,
PISTACHIO AND HORSERADISH
PISTACHIO AND HORSERADISH
CARPACCIO DI MANZOGRAINGE ANGUS BEEF CARPACCIO, TRUFFLE DRESSING, AIOLI, CAPERS, PARMESAN, BABY ROCKET
LINGUA
|
CHAR-GRILLED CAPE GRIM OX TONGUE, MARINATED GLOBE ARTICHOKES, PICKLED CARROTS, RADISH, CELERY
VITELLO TONNATO POACHED VEAL GIRELLO, PEPPER SEARED TUNA, SMOKED TUNA AIOLI, FRIED CAPERS
some sort of salmon paste with biscuit bread
CAPESANTE SEARED SCALLOPS, PARSNIP PUREE, VEAL SWEETBREADS, GARLIC CRUMBS, POTATO CHIPS,CAPERBERRIES, MUGOLIO
CONCHIGLIECARROT INFUSED SHELL SHAPED PASTA, BRAISED GOAT, PANCETTA, ONION, CAVOLO NERO.
RICCIOLAWILD KINGFISH, TOMATO CONSOMME, SEMI-DRIED TOMATOES, CUCUMBER, FENNEL, BASIL.
AGNELLOWHITE PYRENEES LAMB RUMP, EGGPLANT, CAPSIUM, SALSA VERDE, ANCHOVY MAYONNAISE.
FORMAGGIOBRUNET (Cheese and crackers)
SELEZIONE DI DOLCISELECTION OF MINIATURE DESSERTS
TORRONE
|
‘NOUGAT’HONEY MOUSSE, PISTACHIO, PINE NUTS, ALMONDS, HAZELNUTS, APRICOT AND AMARETTO SORBET.
| MOUSSE ALLA GIANDUJA |
HAZELNUT AND WHITE CHOCOLATE MOUSSE, GIANDUJA GANACHE, WHITE CHOCOLATE SORBET, PEANUT BUTTER WAFER.
BRULEE
|
SAFFRON BRULEE, CITRUS SEGMENTS, GRAPEFRUIT SORBET.
CASSATA
|
BUFFALO RICOTTA CAKE, ORANGE GRAND MARNIER CUSTARD, ALMOND AND COCOA NIB TUILLE, MARZIPAN ICE CREAM
