CALVISIUS CAVIAR TASTING MENU
Four Courses
- Mazara Red Prawn Carpaccio and Calvisius Caviar Tradition Prestige
- Crustaceans Risotto with Calvisius Caviar Tradition Prestige
- Milanese-Style Sturgeon Saffron Risotto Cream and Calvisius Caviar Tradition Prestige
- Mascarpone Cream, Caramelized Bread Waffle and Calvisius Caviar Tradition Prestige
CALVISIUS CAVIAR, BLINIS AND ITS CONDIMENTS
- Tradition Royale, Tradition Prestige
RAW BAR
- Mazzancolla
- Mazara Red Prawn
- Oysters Selection
- Greay Friandise, Golden Beach, Le Belle du Nordet, Signature Sancez
- Langoustine
- Large Langoustine
- TARTARE TRIO
- Tuna, Salmon, Royal Sea-Bream
- Tuna Sashimi Raw Endive, Seaweed and Samphire
- Amberjack Ceviche Ginger, Lime, Spring Onion, Mango and Crispy Vegetables
APPETIZERS
- Stuffed and Gratinated Artichoke Beet Guazzetto, Cardoncello Mushroom, Olive and Jus
- Char Grilled Scallop Radicchio, Finferli Mushrooms, Sea Urchins, Bisque Sauce
- “Damini” Vitello Tonnato Curly Salad, Taggiasca Olives and Capers
- “Damini” Beef Tartare Puntarelle, “Vacche Rosse” Parmigiano Reggiano
FIRST COURSE
- Sweet Potato Gnocchi Creamy Mushroom Soup, Fall Vegetables
- Milanese Style Risotto Aquila DOP Saffron Pistils
- Home Made Spaghetti Clams, Baby Squid AOP, Bottarga and Tarallo
- Linguina “Pastificio Gentile” Squilla Mantis Extract, Sea Urchins, Scampi and Oysters
- Maccheroncello White Ragout, Puntarelle and Pecorino di Pienza Cheese
- Raviolo del Plin Stuffed with Ossobuco, Veal Jus, “Azienda Deviscio” Goat Herb Fondue
MAIN COURSE
- EGGPLANT PARMIGIANA
- Crunchy Tempeh, Basil Pesto
- John Dory Stewed Cabbage, Hummus, Tapioca Sauce, Chilli Pepper
- Sea Bass Fillet in Salt and Bread Crust Beet, Baby Squid, Bagna Cauda, Fish Broth
- Char Grilled “Damini“ Beef Fillet Finferli Mushrooms, Kale, Pepper Sauce and Glazed New Potatoes
- Lamb from “Valle del Sagittario” Artichokes, Puntarelle and White Turnip
SIDES
- Sautéed Spinach
- Broccoli
- Garlic, Olive Oil and Peperoncino Pepper
- Grilled Vegetables
- Mashed potatoes
- Roasted Potatoes
- Steamed Vegetables
DESSERTS
- Exotic Fresh Fruit Salad with Sorbetto
- Cardamom Flavored Late Peaches and Plums Valtellina Milk Ice Cream
- Figs Tartlet, Almond Cream, Figs Sorbet Sweet Citrus Herbs Citronette
- Il Babà
- Chantilly Custard Cream, Raspberry Sorbet and Chantilly Cream
- TIRAMISÙ
- Two Ways Mascarpone Cream, Coffee-Soaked Savoiardi Biscuits, Chocolate
- Il Tortino
- 70% Dark Chocolate Fondant with Fior di Latte Ice Cream