Menù Villa Cora Ing

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HORS D’OEUVRE
Paolo Parisi Egg:
Cooked at 62°, Asparagus Cream, Colatura d’Alici and Bottarga
Tarte Tatin:
Red Onion Caramelized with Balsamic Vinegar, Parmesan Ice Cream
Knife-Cut Steak Tartare:
Marinated in Soy Sauce, Foie-Gras ‘Rocher’, Crisp Vegetables
Variations on Rabbit:
Loin, Leg and Shoulder of Rabbit, each cooked differently,
Lemon-Scented Rabbit Liver Paté, Olive Tapenade
FIRST COURSES
The Cannelloni:
Buffalo Mozzarella and raw Prawns, Broccoli Cream, Truffle
Cheese and Pepper:
Filled Raviolini, Shrimp Tartare, Sword Chicory, Herring Caviar
Risotto:
Peas, Mint Pesto, Macadamia Nuts, Pecorino Foam
Gnocco Gratin:
Egg Cream, Crunchy Pork Cheek, Burrata
MAIN COURSES
Pigeon :
Roasted, with Slow-Cooked Salsify, Red-Beet Cream,
Braised Leaf Lettuce
Pluma:
on Corn Cream with Guacamole, Popcorn Dust
Tuna:
Tataki Cube in Sesame Crust, Anchovy Mayonnaise,
Buffalo Curd, Jus de Veal
Sea Bass:
with Marinated Mushroom Fricassee, Leek Mousse, Toasted Almonds
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Villa Cora, Viale Machiavelli 18, 50125 Firenze, Tel: +39 055 228790, [email protected]