From the Winter Menu 2016 – Met Restaurant
Starter - The vegetable garden in winter (Contemporary)
A riot of seasonal vegetables from the island of Sant’Erasmo with unusual nuances
A vegan dish for all tastes.
First course - Radicchio risotto with black ink (Contemporary)
Carnaroli rice from the Po Delta meets cuttlefish in their ink and red Treviso
radicchio. A touch of citrus is given by the kumquat.
Second course - Roe deer noisette (Contemporary)
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
Dessert - Ricotta, chocolate and pear tart (Traditional)
Granny Caterina’s classic tart. A rich shortcrust pastry filled with Decana pears,
ricotta cream and chocolate nuggets.