
Mistral Restaurant
Grand Hotel Villa Serbelloni
Free hand tasting menu by Ettore Bocchia
7 courses |
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€ 250,- |
Appetizers
Trio of ethical goose foie gras “Eodardo Sosa” |
€ 90,- |
Simply complex: Crab from Kamchatka, langoustine and red prawn form Mazara del Vallo, Asetra caviar |
€ 85,- |
Jacopo's garden: Wild vegetables and herbs, mushrooms, and Melanosporum truffle, pumpkin cream and baked potato broth |
€ 50,- |
Cuttlefish tagliatelle with its eggs, peas, and Sunday sauce |
€ 50,- |
Pasta
Slices of burnt wheat with fallow deer ragout prepared at the table, redcurrants, chestnuts and cocoa beans |
€ 50,- |
Gratinated white pasta cannellone filled with buffalo ricotta, beets, porcini mushrooms, and truffle |
€ 45,- |
Multicolored gnocchi in fish broth with crustaceans and molluscs |
€ 45,- |
Homemade Tortellini filled with peacock, peacock broth with mushrooms and fava beans |
€ 50,- |
Homemade Cappelletto, filled with yellow tomato and goat cheese jam, broth with toasted fennel and oregano |
€ 55,- |
Creamy fennel risotto, Sorrento lemon scent, percebes and oysters |
€ 55,- |
Meats and Fish
Turbot fried in sugar with potato mousse, steamed vegetables, and leek sauce |
€ 85,- |
Black grouper, garusoli salad with sea urchins, boiled potatoes and broccoli tartare |
€ 75,- |
Blue lobster tail with shellfish sauce and vegetables |
€ 90,- |
Quail glazed in cooked wine with white grape sauce Thighs stuffed with organic mortadella and dried fruit, strawberry grape gel Crispy cannolo stuffed with livers and wild plum jam |
€ 65,- |
Fillet of milk-fed veal in a marrow crust, fricassee sauce, potato croquettes and Tropea spring onion |
€ 70,- |
Fallow deer from the Tuscan-Emilian Apennines in three cooking methods: Shoulder in Tandoori casserole, confit thigh and cutlet in tataki style |
€ 70,- |
Wagyu in three versions: |
€ 95,- |
Desserts
Crunchy Madlen with goat cheese cream, red port, fondant pears and chestnut honey ice cream |
€ 35,- |
Autumn Symphony |
€ 35,- |
Hot soufflé with Sambirano dark chocolate 72% Domori selection, pistachio ice cream and its sauces |
€ 35,- |
Peach Melba with nitrogen frozen ice-cream |
€ 35,- |
Selection of cheeses |
€ 35,- |
The a la carte choice includes a minimum of two savory courses per person