
Mistral Restaurant
Grand Hotel Villa Serbelloni
Free hand tasting menu by Ettore Bocchia
7 courses |
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€ 250,- |
Appetizers
Sautéed asparagus tips with creamy cauliflower, quail eggs, mushrooms, fried capers and black fermented garlic cream |
€ 45,- |
Tuna fish belly Pizzaiola style with its own tartare, tomato consommé with enoki mushrooms |
€ 60,- |
Etic duck foie gras, with mango chutney, and bites of duck stuffed thigh |
€ 90,- |
Simply complex: Crab from Kamchatka, langoustine and red prawn form Mazara del Vallo, Asetra caviar |
€ 80,- |
Pasta
Homemade Tortellini filled with peacock breast, in peacock broth, and fava beans |
€ 45,- |
Risotto with Champagne - finished at the table, pike from our lake and caviar |
€ 65,- |
Home-made Bucatini, tomato sauce and basil, burrata cream and black olive powder |
€ 40,- |
Homemade tagliolini, Étoile oyster, capers and lemon from Amalfi |
€ 45,- |
Fresh white pasta ravioli stuffed with homemade mascarpone cheese, scapece zucchini scented with tamarind and mint |
€ 40,- |
Meats and Fish
Pigeon with Périgourdine sauce, potato cream, snow peas and pack choi |
€ 65,- |
Wild crustaceans with sweet-and-sour vegetables |
€ 90,- |
Turbot fried in sugar with potato mousse, steamed vegetables, and leek sauce |
€ 75,- |
Sisteron lamb chops in herb crust, glazed sweetbread and black garlic |
€ 70,- |
Desserts
Fruit soup, lime ganache in cherry broth, aromatic herbs, pistachios and edible flowers |
€ 35,- |
Almond dacquoise, fondant apricots and its sorbet tarragon and Pizzuta almond granita |
€ 35,- |
Pineapple with nitrogen frozen ice-cream and “tarocca” orange sauce |
€ 35,- |
Hot soufflé with Sambirano dark chocolate 72% Domori selection with hazelnut ice cream and its sauces |
€ 35,- |
Selection of cheeses |
€ 20,- |
“Storico Ribelle” from the Bitto valley |
€ 20,- |
“Storico Ribelle” from the Bitto valley / white port wine pairing |
€ 30,- |