FOUR COURSE MEAL IN THE CHRISTMAS SEASON IN LA PRIMAVERA
RADDICHIO DI TREVISO
WITH TALEGGIO, WALNUTS,
POMEGRANATE, AND BALSAMICO
—
BUTTERNUT SQUASH GNOCCHI
WITH CHESTNUTS, BROWNED
BUTTER, AND CRISPY SAGE
—
GRILLED BEEF RIBEYE
WITH HERB BUTTER, FRIGGITELLI,
AND SWEET POTATO IN GOUDA
—
PANETTONE
WITH PISTACHIO ICE CREAM
12.400 — PER PERSON
DINNER MENU
FROM 23. NOVEMBER 2023
GRILLED OCTOPUS WITH LEMON DRESSING AND CREAMY BORLOTTI BEANS — 3650
PROSCIUTTO DI PARMA ON A TOASTED BREAD WITH GOAT CHEESE SAUCE — 3650
RADDICHIO DI TREVISO WITH TALEGGIO, WALNUTS, POMEGRANATE, AND BALSAMICO — 3650
BEEF TONGUE WITH SALSA VERDE, GRAPES, AND MUSTARD LEAF — 3450
BUTTERNUT SQUASH GNOCCHI WITH CHESTNUTS, BROWNED BUTTER, AND CRISPY SAGE — 5350
BLACK MALFALDINI WITH SHELLFISH, GARLIC, AND CHILI — 6550
CONCHIGLIONI WITH SLOWCOOKED VEAL CHEEKS, OYSTER MUSHROOMS, AND PECORINO — 5550
PAN FRIED PLAICE WITH SHELLFISH SAUCE AND KALE — 6450
GRILLED BEEF RIBEYE WITH HERB BUTTER, FRIGITELLI, AND SWEET POTATO IN GOUDA — 7950
VEAL MILANESE WITH SPAGHETTI IN SPICY TOMATO SAUCE — 6850
CANNOLE FILLED WITH SWEET RICOTTA, ORANGE GLAZE, AND CHOCOLATE — 2300
PANETTONE WITH PISTACHIO ICE CREAM — 2300