Transcript Osteria Francescana`s menu

… I r a i se d t o m y l i ps t o a s po o n f u l o f th e te a in w h ic h I h a d s o a k ed a m o r sel of th e M ad el ei n e.
No soon e r ha d t he wa rm l i qu id , a n d th e c r u m b s w ith it, to u c h e d m y p al ate an d a sh u d d er r an
t hrou gh my who l e bo dy, a nd I s to p p e d , in te n t u p o n th e e x tr a o rd in ar y ch an ges th at were tak i n g
p la c e …
APERITIVI
FIRST COURSES
FESTINA LENTE
Osteria Francescana is both fast and slow:
a contemporary and traditional kitchen at the same time
Franciacorta Annamaria Clementi Ca’ del Bosco
20
Grey and black rice with Oscietra Royal caviar
90
Champagne Marie Noelle Ledru Grand Cru
25
Spaghetti alla cetarese
60
220
Tempura of aula with carpione sorbet
Ravioli of leeks, foie gras and truffle
60
An eel swimming up the Po River
Traditional Modenese miniature tortellini in capon broth
60
Grey and black rice
Tagliatelle with hand cut meat ragù
60
Cod Mare Nostrum
Autumn in New York
Tortellini with cream of Parmigiano Reggiano
S TA R T E R S
Cod Mare Nostrum
60
Lobster with double sauces, both acidic and sweet
An eel swimming up the Po River
Five ages of Parmigiano Reggiano
in different textures and temperatures
Croccantino of foie gras
covered with Noto almonds and Piedmont hazelnuts
with Traditional Balsamic Vinegar from Modena
Culatello from Zibello made from heritage black pigs,
aged 42 months, served with mostrarda of Campanine apples
Suckling pig tender and crunchy
SECOND COURSES
80
60
Caesar salad in bloom
Yellow is bello
Sole or turbot served with white asparagus
and hollandaise sauce
80
Suckling pig tender and crunchy with Villa Manodori
Traditional Balsamic Vinegar from Modena
80
70
Bollito not boiled
80
60
Ox rib-eye served with pickled vegetables,
extra virgin olive oil potatoes and black truffle
80
60
Wine pairing
We recommend ordering the tasting menu for the entire table
130