Secondi

Question 1

•PARMIGIANA di CACTUS (MEXICO)

Answer 1

Mexican Catus soaked & brined in salt. breaded with panko breadcrumbs edditioned with smoked Mozzarella. Garnished with basil.

Question 2

ROMBO (PESCE) TURBOT

Answer 2

•Wild-wood Ear-mushrooms, Spigaarello Greens (cross btwn: kale & broccoli), leeks, Tunips, Savory-Sabayon with a mushroom-Anchovy-sauce.

Question 3

•ASTICE (PESCE) HOMMARD: MAINE

Answer 3

•Poached Maine Lobster, with a Couliflour-Ramenesco. Pommes-Lobster-Coral Croquettes, Bechemel, mascarpone. Salsa-Cacio-Pepe (Lobster stock, sherry, Whithe wine, Cognac, garlic, & shallots)

Question 4

•CODA di ROSPO (PESCE) MONKFISH

Answer 4

•Monkfish wrapped in Speck (Smoked proscuitto), stuffed with , chipollini, crispy shallots, garlic, lemon zest, hazelnuts nut oil, lolly-pop-kale, raisins. Finished with a Red wine jus.

Question 5

•ZUPPA di PESCE (PESCE) ADRIACTIC SOUP

Answer 5

•ADRIACTIC mix of: Montauk Prawns, Lagostino, scallops with garlic, chilli & herbs with a seafood broth (clams, moules, basil, onion) with a White-Wine reduction. And Garnished with Taralli-Pasta.

Question 6

•FARAONA (CARNE) GUINÉE

Answer 6

•Birds of the Pharoh’s. 1/2 of a Guinea hen boned and & marinated with rosemary, sage & S&P. Panseared. Additioned with Savory Cabbage , wild mushrooms Ragu, Guaciale & butternut-squash. Cooked in Guinea stock.

Question 7

•AGNELLO (CARNE) AGNEAU

Answer 7

•Lamb 2 ways Wrpped in coul-fat, Roasted together in breadcrumbs & anchovies. Bedded on Pommes purée, finished off with Pepe-Uva: (black pepper, raisin & white wine). Finished off with Anchovies-Breadcrumbs.

Question 8

•VITELLO (CARNE) VITEAU

Answer 8

•Roast Milk fed Veal from Australia. Traviso (greens) Wrapped in Panceta. Bedded with a Bergese sauce (Panchetta cream sauce, veal neckboone, vodka glase), additioned with cipolini agrodolce (sweet & sour cipolini).

Question 9

•MANZO (OREGON-CARNE) CÔTE de LONGE

Answer 9

••10oz. Wagyu from Oregon (Mishia).
•With a Chic-pea Panelli (cake): Hydrated set and cooked with rosmary oil, garlic oil & parmesan cheese chick-pea flour braised (water& milk), thicked and cut.
•(Lumake-Bordellaise) Escargot cooked & braised in red-wine bone-marrowjus;
Herb-salad of parsley, dill, chives, chervil, mint.
•Topped with Briased Gem Lettuce. Ful!

Question 10

CONIGLIO (CARNE) LAPIN

Answer 10

••The saddle is shown table side & then taken back to the kitchen & Roasted for preparation. Back to table side with to plates 3pc saddle each.
•Saddle: The saddle is roasted & steamed with garlic oil. The center: Farse; Swiss=-chard, rabbit & chicken grounded & rolled and stuffed in the center, then steamed & bed of Swiss Chard & Rosemaryroasted. Finished with rabbit jus, Liver / Kindney, anchovies, parsley, chives, lemon & sherry-vinegar.
•Lollipops: front Legs: de-bone to lollipops confit.
•Cappellacci: The back legs is the cappellacci pasta: the legs are cured, confit it, adding parmesan, onions, carrot, celery, eggs. Sauce with the legs: carrot pureé: shallots, garlic, OO, butter. Topped off with crispy-sage, butter & rabbit-jus.