Roulade of confit Duck. Beet Greens puree. Pickled beets. Marinated buckwheat and crispy skin.
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Lamb loin and braised shoulder.
Celeriac puree, confit and crumbs. Oyster mushrooms and parsley puree. And off course his own Jus. YES I AM PROUD.
Everything on those plates is home made. Every ingredients is been treated with respect to obtain an excellent final product. Culatello, Finocchiona, Pancetta arrotolata, Chorizo, Mostarda di Mele e Pickled Pearl Onions. The Rabbit is been wrapped with pancetta, servedv with carrot puree, red pepper and artichokes agnolotti, brussol sprouts leaves and rabbit jus.
Black Olives And black sesame seeds crusted, sunchokes puree, Shimeji and Brussol Sprouts.
Porchetta on the Rotisserie. Salad of warm braised Belgian endive, semi dried cherry tomatoes, parsley and focaccia.
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AuthorChef Michele Pizzulo Categories |