From the Spring Menu 2015 – Met Restaurant
L’ispirazione - Insalata di Sant’Erasmo
Lettuce heart, carrots, cream cheese and a wafer of bread are the main ingredients
of this salad,
with the addition of flowers, shoots, herbs and fruit according to the season.
Contemporary - Spaghetti erbe e fumo
The dough of the cjarsons is transformed into a spaghetto where the herbs penetrate
the dough and the ricotta becomes a sauce. Caviar de Venise, lemon and smoke add
the finishing touches.
L’ispirazione - Filetto in primavera
The best cut of Piedmont Fassona beef, the fillet, is served with fine Bassano
A sauce made with concentrated meat juices and morel mushrooms enhances the dish
and fragrances and hints of spring add the finishing touches.
L’ispirazione - Ricordi d’infanzia…il piatto del goloso.
The kitchen staff remember the desserts of their childhood. Stefano’s apple pie,
Giulia’s cream doughnut, Luca’s bread and chocolate, Giorgio’s bianco e nero (black
and white), Aldo’s tiramisù and Carlo’s stracciatella ice-cream…relive your childhood