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| Summer 2010 |
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| tasting menu* |
115 |
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| grand tasting menu* |
135 |
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| * tasting menu must be ordered by the entire table |
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| i piatti nella tradizione di Vetri: |
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| foie gras pastrami with fruit mustard |
22 |
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| golden sweet onion crepe with white truffle fondue |
14 |
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| warm salad of wilted greens with egg and pancetta |
12 |
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| spinach gnocchi with shaved ricotta and brown butter |
20 |
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| almond tortellini with white truffle sauce |
22 |
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| antipasti |
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| peach salad with house cured lomo |
12 |
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| polenta rotolo with corn fondue |
16 |
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| vegetable fritto misto with bagna cauda |
16 |
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| rabbit confit with heirloom tomatoes and peaches |
16 |
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| squid and artichoke galette with lemon |
16 |
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| lobster panzanella salad |
18 |
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| baked ricotta with heirloom tomato |
16 |
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| pasta |
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| heirloom tomato and burrata lasagna |
19 |
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| fazzoletti with duck ragu and gaeta olives |
19 |
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| fettuccine with corn and charred scallion |
19 |
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| lancaster chicken ravioli with sage |
19 |
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| parsley spaghetti with pancetta and zucchini |
19 |
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| secondi |
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| roasted turbot on potato pancake with cherry tomatoes and olives |
36 |
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| salt crusted whole roasted branzino with truffle sauce and brussels sprouts |
35pp |
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| (min. for 2 persons) |
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| roasted capretto (baby goat) with soft polenta |
36 |
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| guinea hen breast stuffed with prosciutto served with mushrooms |
36 |
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| rib cap with date dressing, red endive and fennel |
32 |
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“At the end of the day, it's just food, isn't it? Just food.”
—Marco Pierre White |
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