We present the New Year's Eve menù for the night of December 31, 2016
Come with us to welcome the New Year
Welcome Aperitif with Oyster ...
Pilgrim Scallop with Kataifi nest, Fresh Foie Gras with Red Berries sauce, Pomegranate and Apple with Cinnamon and Calvados Flavour
Seabass Mousse with Safron Baked Rice, Artichokes sauce and Tomato Confit
Baked Pappardelle Stuffed with White Meats Ragout and Smoked Provola Cheese, Wild Mushrooms and Norcia Black Truffle sauce
Turbot Steak with Poppy Seads and Citrus Flavour with Sicilian Broccoli and Pumpkin
Passion Fruit Sorbet
Veal Medallions with orange, Rosemary and Honey sauce, Vegetables Ratatouille and Corn-meal Mush
Green Aplle and Persimmon Mousse with Wildberries sauce
Lentils from Norcia and Zampone from Modena, white Grapes, Cotillons and ...
Panettone Stuffed with Pastry chef's Fantasies
Coffee and Friandises
Wines: Selection from Harry's Bar cellar