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My most frequent thoughts are those related to the ability to make concepts concrete, seemingly distant worlds together is to me a desire to create the true luxury Executive Chef Gennaro Vitto

MEN U RESTAURAN T ARQUADE


Tasting menu

Amuse Bouche Octopus tentacle, ginseng and guaranĂ , smoked citrus fruits pulp, light seaweed dulse Beef Tartare in frozen granules, meringue with Parmesan 24 months, chlorophyll of spinach, heart of cucumbers, extra old balsamic vinegar,served with a glass of lager beer Vegetable experience 2012 Fake white asparagus risotto, black cuttlefish compact, lemon zest Small yellow ravioli stuffed with beef, curry celeriac milk,tart dried seeds, stalks of fresh parsley Flavored white of sea, panko crisp shrimp, tamarind and passion fruit seeds bon bon

140.00 Wine pairing selected by our sommelier 90.00

Roast pigeon, ham zabaione, flower flavored fresh beantuber spaghetti and black rice brittle Pre dessert Fruit and vegetable soup with cardamom ice cream, raspberry soap Quar petit Fours


Mediterranean Culture Amuse Bouche Pressed mackerel, grapefruit cous cous, rugged maple gelĂŠ and black pepper, iodinated petals Four tomatoes tagliolino noodles, warm basil granita Lamb shoulder, espresso potato cappuccino Pre dessert Rice pudding whipped with vanilla, lime cream, caramelized orange ice cream Quar petit Fours 80.00 Wine pairing selected by our sommelier 45.00

Tasting menu are served only for all the guests at the table


Hors d oeuvre Octopus tentacle, ginseng and guaranĂ , smoked citrus fruits pulp, light seaweed dulse 25.00

Fried red prawns from Gallipoli, avocado gazpacho, almonds and sweet chilli, shiso leaves cumin scented 29.00 Pressed mackerel, grapefruit cous cous, rugged maple gelĂŠ and black pepper, iodinated petals 23.00 Vegetable experience 2012 22.00

Beef Tartare in frozen granules, meringue with Parmesan 24 months, chlorophyll of spinach, heart of cucumbers, extra old balsamic vinegar, served with a glass of lager beer 22.00


First Course Double lobster cannelloni, chard pastry, black summer truffle, Armagnac foam and wild fennel 28.00 Unrefined barley cold baked in tomatoes juice, mousse of peas and mint, oysters in tempura 25.00

Four tomatoes tagliolino noodles, warm basil granita 23.00 Fake white asparagus risotto, black cuttlefish compact, lemon zest 20.00 Small yellow ravioli stuffed with beef, curry celeriac milk, tart dried seeds, stalks of fresh parsley 23.00


Main Course

Soft veal cheek, leek compot, bitter chocolate and foie gras, peanut brittle 30.00 per persona Lamb shoulder, espresso potato cappuccino 30.00

Flavored white of sea, panko crisp shrimp, tamarind and passion fruit seeds bon bon 32.00 Stewed red mullet with smoked curdled milk sauce, celery in salad leaves, broad beans, shellfish and amaranth in wafer 33.00 Baked sea bass in broth of chamomille, taggiasche olives soufflè, sorrel topped with sardines pesto 36.00

Roast pigeon, ham zabaione, flower flavored fresh bean tuber spaghetti and black rice brittle 33.00


Cheese

M onte Veronese (Veneto Dop, cow s milk), served with gelĂŠ of lager beer Buffalo Taleggina ( Verona craftsmanship w ith milk from Campania region), served with gelĂŠ of dark beer Tris milk (Verona craftsmanship w ith different qualities of milk from Piemonte region, 30% cow s milk, 30% goat, 40% sheep) covered with ginger and lime Gran Kinara (Piemonte region, cow s milk), unique in the world with vegetable rennet, served with rhubarb compote Dominique (Verona craftsmanship w ith french milk 70% cow s milk and 30% goat) coated with cacao powder Camembert (french, N ormandy region A OC, cow s milk), served with strawberries compot Roquefort (french, Midi Pyrenees region AOP, sheep), served with dried fruit Brie de M eaux (french, Brie region A OC cow milk), served with nougat and nuts

35.00


Home made Yogurt soup , sparkling chocolate grains, green tea in powder, dehydrated strawberries and toasted pistachio fo Bronte ice - cream 14.00 Rice pudding whipped with vanilla, lime cream, caramelized orange ice cream 14.00 Chocolate soufflĂŠ with passion fruit ice cream 14.00

Fruit and vegetable soup with cardamom ice cream, raspberry soap 14.00

Dessert

Mille-feuille with thyme, blackberries and saffron creamy ,identical sorbet 14.00


Menu arquade maggio 2012 inglese