*Demi-glace sauce (fr. demi-glace) — is a rich brown sauce in French cuisine. It is made from beef bones, vegetables (onions, carrots, celery), bay leaves, spices and cream.
*Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of basil, pine nut, garlic and Parmesan cheese.
Risotto with porcini
Ingredients
Pasta & Risotto
Arborio rice
Porcini
Parmesan
White wine
Truffle oil
Demi-glace sauce*
690
*Demi-glace sauce (fr. demi-glace) — is a rich brown sauce in French cuisine. It is made from beef bones, vegetables (onions, carrots, celery), bay leaves, spices and cream.
*Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of basil, pine nut, garlic and Parmesan cheese.
Duck with parsnip & lingonberries
Ingredients
Main Courses
Duck
Parsnip
Lingonberries
Cream
Demi-glace sauce*
790
*Demi-glace sauce (fr. demi-glace) — is a rich brown sauce in French cuisine. It is made from beef bones, vegetables (onions, carrots, celery), bay leaves, spices and cream.
*Demi-glace sauce (fr. demi-glace) — is a rich brown sauce in French cuisine. It is made from beef bones, vegetables (onions, carrots, celery), bay leaves, spices and cream.
Beef with cacio-e-pepe sauce & celery puree
Ingredients
Main Courses
950
Beef
Romaine
Cacio-e-pepe sauce*
Celery
Cream
Demi-glace sauce
Walnut
*Cacio-e-pepe sauce is made from Pecorino sheep cheese, Parmesan cheese, cream and milk.