From the Summer Menu 2016 – Met Restaurant
Starter - Liver paté, peaches and pennyroyal (Contemporary)
Crunchy bread surrounds a soft, delicate, Mortara goose liver paté flavoured with Frangelico liqueur. Peaches with pennyroyal, crushed cocoa beans and toasted almonds complete this fresh, summer dish.
First course - Four flavours ravioli (Contemporary)
Colours, flavours and aromas that surprise the palate. Tomato, ricotta and mint, quail and dried cod are the fillings of 4 kinds of coloured ravioli that, with sauces and lemon, create a dish reminiscent of a painting by Jackson Pollock
Second course - Beef fillet with aromatic herbs (Contemporary)
The best Piedmont Fassona beef served with summer Porcini mushrooms and aubergines. A tomato and herb sauce adds a touch of spice and mystery to this dish.
Dessert - Homage to art (Contemporary)
Every element of this dessert reminds us of summer and the seaside. Water melon, melon and vanilla ice cream are some of the elements that together with fresh fruit and fragrant coulisse make up this surprising dish.