New Years Eve Menu



Terina d’Anatra

Duck terrine with dried cherry, pancetta, oyster mushroom, persimmons with a honey lemon glaze and evoo

Capesante in Padella

Pan fried scallops with gratin, gruyere cheese, mussels, champagne sauce


Filetto alla Tartara

Beef (filet mignon) tartar with fried capers, red onion, coarse salt, pickles, garlic confit, grilled baguette


Insalate e Zuppa

Radice di Sedano Pure’

Celery root soup with balsamic cream topped with crab salad


Insalata alla Trevisana

Treviso Radicchio Boat with endive, romaine, fried pancetta and walnuts in an apple cider vinaigrette topped with goat cheese


Insalata Invernale

Winter fruit salad with pomegranate, orange, grapefruit, pickled onions and pine nuts on a bed of mixed greens in a red wine vinaigrette

Primi Piatti

Gnocchi alla Coda Vaccinara

Ricotta gnocchi with oxtail ragu in a red wine tomato sauce


Tagliolini ai Frutti di Mare

Herbed tagliolini with calamari, prawns, mussels, arugula, garlic and chili flakes


Ravioli Ripieni con Funghi

Saffron Ravioli stuffed with mushroom in a sauce of truffle, lemon and parmigiano


Secondi Piatti

Costolette di Agnello

Fried rack of lamb chops with rosemary potatoes, mashed yams, brussels sprouts and endive


Branzino in Padella

Chilean Sea Bass with squid ink fregola, mango pomegranate salsa and a champagne sauce


Filetto di Maiale

Sous Vide style pork and rabbit tenderloin with prosciutto wrapped thyme and rosemary, parmigiana white polenta and sautéed swiss chard


Filetto di Manzo

Grilled filet mignon served with rainbow carrots, potato cakes and mushroom mix drizzled with a beef glaze and garnished with potato grass


Crema al Cioccolato

Pot de creme with caramel, chocolate ganache and sea salt


Torta all’olio di Oliva

Citrus infused olive oil cake with buttermilk gelato and a blood orange sauce


Pere Infuse con Vino Rosso  

Half a pear poached in port wine and honey with fruit infused mascarpone and Chantilly cream