menu

Menu for Valentine's Day 2016

250 € per person, including wine tastings, water and coffee

Prawns with horseradish in a cabbage leaf; corn and smoked bread cream

Deep-fried monkfish and black truffle

Aragostella topped with peanuts, cauliflower and coral sauce

Chickpea Agnolotti with baby squids, white wine and tarragon

Fusilli al ferretto with rabbit sauce and olives, ricotta cheese and wild chicory

Braised veal cheek with shallots in red wine vinegar; mango and lime

Pigeon breast marinated in yogurt, with thistles tripled and crispy ravioli

Coconut diamond: passion fruit, nuts and saffron

Milk and milk chocolate: caramel, ice cloud and brittle

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Ecco il dessert che abbiamo proposto oggi alla conferenza stampa di #TopChefItalia : Pane, olio, cioccolato e sale https://t.co/5rEMKKASex

Gli auguri di Annie sono stati di buon auspicio - sotto vari fronti! https://t.co/C7o2pcXqtp

Riccardo Monco a Cotto e Mangiato! Vai forte, chef! https://t.co/5gWyNBvzNu

vai forte Alessandro Della Tommasina! https://t.co/9QY8L1H9LI

Grazie a Anthony Genovese e a tutto lo staff del Pagliaccio per la bella serata! https://t.co/6AbWajY2PA

Updates and Technical Supervision EXTREMHEX FIRENZE Design LCD FIRENZE + Development DINAMO | Photo STUDIO QUAGLI

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