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
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.