Our Chef, Davide Interdonato, with decades of experience in catering, will direct his kitchen staff to propose a rich menù of gourmet revisitations in modern key of traditional meals, exclusively created through the choice of high quality and local products, combining semplicity and genuineness of classic dishes to the refined culinary preparation techniques learned by renowned masters in starred Milanese restaurants
Food & Beverage
The passion for good food, the experience and the knwoledge of the enogastronomic sector, were the main reasons of the realization of the Restaurant-Bar. The project started with the desire to offer an exclusive choice, an high quality catering point immersed in a brand new, elegant and modern location.
Our cruditè proposal includes a careful purpose of molluscs, crustaceans and fish, in combinations of fruit, treated and slaughtered according to current rergolations to guarantee safety with aphrodisiac quality of the mediterranean.
TAGLIOLINI WITH RAW AND COOKED TRUFFLE SCAMPI AND 24K GOLD
Our sea meets Tuscan excellence. Golden flakes give light to the delicate taste of raw scampi and the more decisive of cooked ones that come into harmony with the value of the Tuscan truffle. An intense and at the same time refined taste characterizes our proposal between land and sea.
CAULIFLOWER CREAM CALF CHEEK AND POTATO CHIPS
It is the cut with the hardest meat after the heart, but thanks to the compliance of the connective tissue and a slow and prolonged cooking it will literally melt in the mouth. Accompanying with the sweetness of the cauliflower in cream and the crunchiness of the potatoes it offers a harmony of flavors.
White chocolate and raspberry mousse, ground with cacao. The hazelnut glaze covers the creamy white chocolate, at the heart a raspberry coulis. The bitter cacao crumble will complete the sweetness of this dessert with its crunchiness.