A Meal to Remember

Tasting Menu

07 April 2007

Rivisitazione di fichi e prosciutto di parma

A fig mousse served with whole figs pan-fried in Port served with

Parma ham and drizzled with a reduction of Anghelu ruju

(a fortified Sardinian wine)

Coulis di patate e porcini tartufate

Cream of potato and porcini with a hint of truffle

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Gnocchi di patate con radicchio e bottarga

Home made gnocchi served with a sauce of radicchio and dried mullet roe

Risotto ai calamari e miele di Corbezzolo con calamari ripieni

Risotto of squid and honey topped with baby squid

stuffed with carrot and spinach

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Filetto di branzino con salsa di olive verdi e sambuca

Fillet of Sea bass in a sauce of green olives, Sambuca and

tomato concasse served with pan-fried spinach

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Sgroppino all’arancia e basilico con Grand Marnier

A taste breaker of orange sorbet, basil and Grand Marnier

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Petto di Pollo con salsa all’arancia

Chicken breast cooked in burro chiarificato (clarified butter)with an orange

infused sauce and served with a compote of aubergine, courgette,

cherry tomatoes and pine nuts

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Mousse bianca di caffe con caramello

A white coffee and soft caramel mousse

I really do not think anything else needs to be said about this menu except to say that it was just as good as it sounds! The chef is 23, he'll be absolutely awesome by the time he's 30.