HORS D’HOEUVRE
Sea bass tartare with spinach and toasted pine nuts
Beaten with a knife beef with Parmesan cheese and truffle ice cream
Jerusalem artichoke cream with marinated egg yolk and seasoned bacon powder
Artichokes in “parmigiana” style with ewe’s milk cheese cream and truffle
FIRST COURSES
Carnaroli risotto with monkfish, wild fennel and crispy Umbrian bacon
Green fresh pasta rolls filled with ricotta and vegetables in a stew of Mediterranean sea lupins
Straw and hay noodles with pumpkin and porcini mushrooms
Egg fresh thick and narrow noodles with Chianina and artichoke white ragout
Filled with red chicory potato dumplings with ewe’s milk cheese cream and truffle
Crispy lasagna with truffle
SECOND COURSES
Stewed saltcod and potatoes
Shi drum with sauteed vegetable julienne and reduction of red wine and honey
Wild boar morsels with red fruits and creamy spinach
Grilled beef pink fillet with crispy artichokes
Cut of beef steak on a bed of dried broad beans and extra virgin olive oil with rosemary
Pork Chateaubriand with pink pepper and Bearnaise sauce
OUR MAITRE FABRIZIO SHOW COOKING
Angus tartare with bread thin slices
Beef fillet with green pepper
Crepes Suzette or Crepes on “Hotel Maitre” style
DESSERT HOME MADE BY OUR CHEF MARCO ANDREA
Apple puff pastry
Soft hearted chocolate cake
Creme-brulèe
Vanilla parfait with red fruits
Sliced pineapple salad
Fresh fruit salad
Il nostro accogliente Ristorante, dove i sapori tipici della Cucina Umbra vengono abilmente rivisti dall'estro del nostro Chef, ed i suoi molteplici spazi sia interni che esterni, vi aspettano per qualsiasi occasione:
ed ogni altra occasione vogliate festeggiare in un ambiente raffinato ed unico.
A disposizione per predisporre menù in base alle vostre specifiche esigenze, vi aspettiamo per farvi assaporare la nostra cucina.
