Men della Costiera

Un men che riporta profumi e sapori di un nostro viaggio tra Amalfi e Sorrento: Assaggio di Pescato Crudo Bruschetta di polipo e corbarini Spaghetto con lampuga marinata e pomodori verdi Trancio di ombrina damo, germogli di biete e colatura di alici Sorbetto ai frutti rossi Per tutti i commensali del tavolo: 75 euro/persona

Antipasti
Il foie gras

Scaloppa di foie gras e uva fragola

22,00 euro
Culatello e Mele

Culatello stagionato 24 mesi e mele

27,00 euro
Il Polipo

Bruschetta di pane casareccio, polipo, pomodorini corbarini, olive e capperi

26,00 euro
Carpaccio e tartara di pescato

35,00 euro
Le Altre Crudit:Gamberi rossi sicilia:
3.5/9 euro al pz Scampi Croazia/Sicilia: 8 al pz

Primi Piatti
Il risotto

Risotto mantecato con toma di capra fiorita Le Ramate, pere candite a freddo e polvere di caff
Min 2 persone

24,00
La Lampuga

Spaghetto con dadini di lampuga marinata e pomodori verdi

26,00 euro

Secondi Piatti
Agnello

Cosciotto dagnello disossato, cotto a bassa temperatura, galletta di patate, e il suo fondo di cottura aromatizzato alla birra.
32,00 euro
Mazury extra marazzata

Fiorentina 7,8 euro / hg (circa 1,2kg)

Marinato ed affumicato

Trancio di Ombrina , germogli di biete e colatura dalici

35,00 euro

La nostra catalana

Astice blu, scampi, gamberi rossi di sicilia, mazzancolle, pomodorini e verdure croccanti.
43,00 euro
Coperto, 3,50 euro

Men Degustazione-per tutti i commensali del tavolo48 euro Piccolo Men : Coperto, 2 portate, predessert, dolce, piccola pasticceria

Charred leeks and white asparagus, a molecular gastronomy recipe by the famous London-based chef Nuno Mendes Ingredients For the charred vegetables Leek

4 each, large and soaked in water to remove the dirt White asparagus 1 bunch Maldon salt To taste Rosemary 1 sprig Hazelnut oil 15 ml For the milk skin Whole milk 2 l, fresh Single cream 200 ml For the roasted hazelnuts Hazelnuts 200 g, roasted, peeled Butter 30 gr, salted For the leek ash emulsion Eggs 2, soft boiled Leek As needed, Carbonised

Peanuts 100 g, peeled, roasted Grape seed oil 200 ml Hazelnut oil 200 ml Lemon juice from 2 lemons Salt To taste Black pepper To taste Tabasco 1 dash For the garnishes Hazelnut oil To taste Red vein sorrel To taste, picked Maldon salt To taste Info box Preparation time 40 m Cooking time

20 m Recipe category Side Recipe yield 4 Recipe cuisine International Preparation Charred vegetables Grill the leeks until they get quite dark on the outside and vacuum pack them so that they continue to steam and cook through. Peel the outer layers until the centres are exposed and reserve the outer layers for the ash emulsion. Cut the leeks into 5cm rounds and season with salt and hazelnut oil. Peel the white asparagus and trim the tails, season with salt and rosemary and wrap them in aluminium foil. Roast them in a pan over a low to medium heat until the asparagus is cooked through and begins to char a little bit and also steam at the same time.

Cut the asparagus into 7,5 cm pieces and reserve for plating. Roasted hazelnuts In a shallow non-stick pan melt the butter and gently roast the hazelnuts until they become nicely caramelized and golden brown. Reserve for plating. Milk skin Empty the milk into a very wide, deep pot, turn the heat on the lowest setting possible and gently warm the milk up until a skin starts to form on the surface. Once this skin has thickened slightly, detach it from the sides of the pan with a palette knife and gently lift it from the pan with the tips of your fingers to make sure it doesn't break. Place it in between pieces of baking paper brushed with single cream. Repeat this several times until the milk completely evaporates and the skins become too thick and yellow. Reserve for plating. Leek ash emulsion

With a hand blender, whisk all of the ingredients together except for the oils in a deep and narrow round container. Slowly add the mixed oils until everything is smoothly emulsified into a black mayonnaise. Adjust seasonings and reserve. To finish Dot some of the leek ash emulsion around a shallow plate, scatter the warm leeks and asparagus around and cover with large pieces of milk skin. Spoon some roasted cracked hazelnuts around the plate and sprinkle with red vein sorrel. Season with Maldon salt and drizzle with hazelnut oil. Serve warm.