Autumn Menu 2014 – Met Restaurant
Variations of cooked and raw fish
A mosaic of fish, shellfish and molluscs served both cooked and raw, combined
with sauces to represent a journey from the Orient to Western cultures. Aromas
and flavours typical of the Mediterranean, blending with bolder tastes originating
from the other side of the world, to enrich a dish that is the perfect blend of
Macaròns di còce
Pumpkin gnocchi typical of Carnian home cooking. Prepared by hand, using a spoon,
which gives them their shape and weight, they are served with melted butter, sage
leaves and some grated smoked ricotta cheese from Friuli.
Milanese veal chop according to Luca
The breaded cutlet finds new rules and whims through the chef’s inspirations,
transforming this classic cut of veal into three different preparations with three
different textures. The Carnaroli rice sauce with saffron gives the recipe a memory
A delicate white Alba truffle mousse covered in white chocolate, served with
a crunchy biscuit with autumn tastes.