FOUR COURSE MEAL IN THE CHRISTMAS SEASON IN LA PRIMAVERA
RADDICHIO DI TREVISO
WITH TALEGGIO, WALNUTS,
POMMEGRANAT, AND BALSAMICO
—
PUMPKIN GNOCCHI
WITH CHESTNUTS, BROWNED BUTTER,
AND CRISPY SAGE
—
GRILLED BEEF RIBEYE
WITH HERBAL BUTTER, FRIGGITELLI,
AND SWEET POTATO IN GOUDA
—
PANETONE
WITH PISTACIO ICE CREAM
12.400 — PER PERSON
DINNER MENU
FROM 23. NOVEMBER 2023
GRILLED OCTOPUS WITH LEMON DRESSING AND CREAMY BORLIOTTI BEANS — 3650
PROSCIUTTO DI PARMA ON A TOASTED BREAD WITH GOAT CHEESE SAUCE — 3650
RADDICHIO DI TREVISO WITH TALEGGIO, WALNUTS, POMMEGRANAT, AND BALSAMICO — 3650
BEEF TOUNGE WITH SALSA VERDE, GRAPES, AND LEAF MUSTARD — 3450
PUMPKIN GNOCCHI WITH CHESTNUTS, BROWNED BUTTER, AND CRISPY SAGE — 5350
BLACK MALFALDINI WITH SHELLFISH, GARLIC, AND CHILI — 6550
CONIGLIONE WITH SLOWCOOKED VEAL CHEEKS, OYSTERMUSHROOMS, AND PECORINO — 5550
PANFRIED PLAICE WITH SHELLFISH SAUCE AND KALE — 6450
GRILLED BEEF RIBEYE WITH HERBAL BUTTER, FRIGITELLI, AND SWEET POTATO IN GOUDA — 7950
VEAL MILANESE WITH SPAGHETTI IN SPICY TOMATO SAUCE — 6850
CANNOLE FILLED WITH SWEET RICOTTA, ORANGEGLAZE, AND CHOCOLATE — 2300
PANETONE WITH PISTACHIO ICE CREAM — 2300