Orario: 20:30

Prezzo: €100

• Starters

Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare

Champagne pairing: “Legras & Hass Brut Intuition S/A” (50% chardonnay, 25% pinot noir, 25% meunier)

Capesante with “colonnata” lard on topinambur based cream

Champagne pairing: “Legras & Hass Blanc de Blancs Grand Cru Extra Brut” (100% chardonnay)

• First Course

Passatelli (fresh pasta dish typical form Modena) with musky octopus ragù and rosemary flavored potato cream

Champagne pairing: “Legras & Hass Blanc de Blancs Grand Cru Millesimato 2012” (100% chardonnay)

• Second Course

Trancio Salmon steak in a herb crust with tepid “caponata”

Champagne pairing: “Legras & Hass Exigence n° 10 Grand Cru Brut” (50% Chardonnay, 50% pinot noir)

• Dessert

Home made ice cream

 

Prenota

Orario: 20:30

Prezzo: €100

WITH THE SPECIAL PARTICIPATION OF:

Alessandro Federzoni, Nicole Silingardi e Stefano Mella

Breaking the ice

“De Venoge Brut Sélect” (35% pinot noir 35% chardonnay 30% Meunier)

• Starters

Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare

Champagne pairing: “Princes De Venoge Extra Brut” (35% chardonnay, 35% pinot noir, 30% meunier)

Tuna Burger with vegetable caponata

Champagne pairing: “Princes De Venoge Blanc de Blancs” (100% chardonnay)

• First Course

Black Rice with stracciatella di bufala and cantabrian anchovies

Champagne pairing: “Princes De Venoge Blanc de Noir” (100% pinot noir)

• Second Course

Seabass Turban with a heart of soft cheese and “Pachino” tomatoes

Champagne pairing: “Princes De Venoge Rosè” (100% pinot noir)

• Dessert

Home made ice cream

 

Prenota

Orario: 20:30

Prezzo: €100

EVENT HOSTS:

Mario Federzoni (AD Première) and Stefano Mella (Première agent)

Breaking the ice

Bolieu “Papin de Vigne” 70% chardonnay 30% meunier Bassuet Cote des Blancs

• Starters

Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare

Champagne pairing: Pierre Legras “Orior” (88% chardonnay, 6% pinot noir-meunier Chouilly Grand Cru Cote des Blancs)

Barded prawns with bacon on cream of potatoes and leeks, toasted sesame

Champagne pairing: Mary Sessile “L’Inattendu” (extra brut 100% meunier Treslon Montagne de Reims)

• First Course

Paccheri with baby octopus ragù

Champagne pairing: Jacques Rousseaux Grand Cru Rosé de Saignée (100% pinot noir Verzenay Grand Cru Vallée de la Marne)

• Second Course

Seabass fillet “all’isolana”

Champagne pairing: Erick Schreiber “Tradition Brut Biodinamique” Magnum (100% pinot noir Courteron Cote des Bar)

• Dessert

Home made Ice cream

Prenota

Orario: 18:00

Prezzo: €

MENU

Pinsa

Mini Seafood Gourmet Burger

Fish Fry

Prenota

Orario: 20:30

Prezzo: €200

MENU

Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster

Shrimps with tumeric and cumin
au panko gratin on broad bean cream

Primo piatto
Paccheri with burnt eggplant sauce
with red shrimp crudités and crunchy pistachio

Secondo piatto
Monkfish cheek with vegetables
ove n baked in its own steam

Dessert
Homemade ice cream

CHAMPAGNE
• Krug 167 édition
• Krug Rosé édition
• Krug 2004

Prenota

Orario: 20:30

Prezzo: €100

MENU

Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster

Beccafico sardines
on potato and lemon purée

Primo piatto
Tagliatelle kneaded with coffee
sautéed with citrus fruit and red shrimp crudités

Secondo piatto
Low temperature cooked Cod
with fennel puree and diced orange

Dessert
Homemade ice cream

CHAMPAGNE
• Nature Ultra Brut
• Brut Millésimé 2008 Magnum
• Brut Cuvée Rosé Magnum
• Grand Siècle Magnum

Prenota

Orario: 20:30

Prezzo: € 100

MENU

Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster

Octopus Carpaccio with diced
pineapple and coffee powder

Primo piatto
“Risotto acquerello” cacio cheese and pepper
with bluefin tuna “bottarga”

Secondo piatto
Red mullet fillet in almond crust over tomato smothie,
basil sauce and bufala stracciatella

Dessert
Homemade ice cream

CHAMPAGNE
• Ruinart Blanc de Blancs
• Ruinart “R” Brut
• Ruinart Dom Ruinart 2007
• Ruinart Rosé

Prenota

Orario: 20:30

Prezzo: € 90

MENU

Apetizer
Degustazione crudités:
1 red shrimp (from Sicily)
1 prawn
1 bluefin tuna tartare
1 Gillardeau Oyster

Musky octopus Guazzetto
with bread croutons

First Course
Gnocchi with celery pesto
and bluefin tuna “bottarga”

Main Course
Swordfish roulade

Wines
• Secondé-Simon Cuvée Mélodie
• Secondé-Simon Cuvée Valérie
• Erick Schreiber Brut Tradition
• Erick Schreiber Cuvée Prestige

Prenota

Orario: 20:30

Prezzo: €90

MENU

Antipasti
Degustazione crudi:
1 gambero rosso
1 scampo
1 tartare di tonno rosso
1 ostrica Gillardeau

Carpaccio di polpo con zeste
di lime e sale nero delle Hawaii

Primo piatto
Spaghettoni alla chitarra con
pomodoro giallo, gamberi e
bottarga di tonno rosso

Secondo piatto
Trancetti di merluzzo cotto a
bassa temperatura agli agrumi
su crema di finocchi

VINI
Calice di benvenuto
• Ferrari Perlè
• Ferrari Perlè Zero
• Ferrari Perlè Nero
• Ferrari Perlè Bianco

Prenota