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Menu of the day: 5 courses chosen by the chef
served with matching wines

This menu includes, in addition to the dishes found on the menu, some one-off dishes prepared with ingredients that are offered to us daily by small local producers

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The taste of the Earth
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sweetbreads and guacamole, late radicchio, liquorice,
essence of basil
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pork tenderloin, cabbage, celeriac, potatoes and apple,
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gnocchi stuffed with stewed hare, red peppers, Taggiasche olives and stracciata buffalo cheese
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duck breast and liver on creamy carrot sauce with cumin and dried fig compote
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venison, toasted hazelnuts, mustard grains and green apple sorbet
 
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The perfume of the sea
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mullet in its own sauce , artichoke confit, grilled onions and lovage
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Breton lobster, parsnip creamy sauce, caviar, sweetcorn and Blue Mountain coffee blend
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raw fish (depending on market availability)
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squid in its own ink, cauliflower tartare with vanilla and almond cream and wild garlic
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cappelletti stuffed with red shrimps and coriander, chicken broth and porcini essence 2015

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The colors of the vegetable garden
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65° organic egg, sesame wafer and potato and leek broth
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winter variation of vegetables and root vegetables
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barley cream with butter and 36 month-aged parmesan cheese , winter truffles and mountain celery
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ravioli stuffed with polenta and grey cheese, butternut squash, traditional puccia bread rolls
What's boiling in the pot? Soup of the day!

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Cheese platter
jams and compotes made by Casa Miele delle Dolomiti
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Monteveronese dop
Rocamadur
Pierre Robert
Sainte Maure de Touraine
Blue crozier

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Desserts
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clementine filled with 70% dark chocolate mousse, pine nuts and salted caramel
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apple strudel in its own juice
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cappuccino mousse, milk chocolate and liquorice
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pastries and hand-made Bon Bons
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passionfruit Sacher cake

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The House Mocha
served with biscuits and chocolate

Blue Mountain from Jamaica
Sul de Minas Pergamino
Java Large Bean
Robust Arabic Blend
 
 bread, breadsticks, crackers are homemade; as well as the butter served at the table
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