From the Autumn Menu 2015 – Met Restaurant

Starter - Mortara foie gras, apples and jerusalem artichokes
A terrine of liver marinated in Recioto di Soave, accompanied by apple sauce, Jerusalem artichoke chips, Modena balsamic vinegar sauce and pan brioche.

First course - Spaghetti with herbs and smoke
Based on a traditional Friuli recipe, Cjarsons, we created this dish where a blend of herbs, ricotta and Caviar de Venise creates a perfect combination.
Lemon and smoke add the finishing touches.

Second course - Roe deer noisette
The pan-cooked roe deer noisette is served with celeriac salad. A vinaigrette of nuts, Verjus grapes and crispy speck bring back memories of Chef Veritti’s motherland, Friuli.

Dessert - A tribute to Art
Walking through a fairytale wood, truffles, mushrooms and chestnuts become delicious and sweet, combining with pomegranate and autumn fruits in a blend of flavours.
A remarkable dish which may surprise you.

MET restaurant - Riva degli Schiavoni 4149 - 30122 Venezia Italy - T. +39 041 52 050 44 - F. +39 04152 23679
P.I / C.F. 00184450278 - N. iscrizione registro Inprese di Venezia 00184450278 - Capitale sociale € 120.000,00

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