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Andé Restaurant 767 5th Avenue,
New York 10021, USA
+00 01 23 456 789
ande@mikado-themes.com

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Appetizers

  • SOUFFLE
    of pecorino cheese with Sagrantino glazed pear
    € 15
    SOUFFLE
  • PRAWNS
    marinated in passion fruit, with Yuzu sauce and sprout salads
    € 18
    PRAWNS
  • “SAN VENANZANO” SADDLE
    with walnut bread and quince compote
    € 14
    “SAN VENANZANO” SADDLE
  • PUFF
    of bread with a cream of majoram-flavoured dried broad beans, silane tomatoes and chicory
    € 13
    PUFF

First Courses

  • TORTELLINI
    in nutmeg-flavoured capon broth
    € 19
    TORTELLINI
  • CREAM
    of purple cabbage and potatoes with Jerusalem artichoke chips and pecorino cheese fondue
    € 14
    CREAM
  • TAGLIATELLA
    home-made, with blue-fin tuna heart ragu, Taggiasca olives and a fine herb bread crumble
    € 16
    TAGLIATELLA
  • STRINGOZZI
    with fresh seasonal truffles
    € 18
    STRINGOZZI
  • GNOCCHI
    of Colfiorito red potatoes, with creamed broccoli and white ragu of “Torrebrado” pork
    € 15
    GNOCCHI
  • BOXES
    green, with borlotti beans, tomato sauce, black Trevi celery and crispy bacon
    € 14
    BOXES

Main Courses

  • PARMESAN
    of seasonal vegetables with a tomato and basil sauce
    € 16
    PARMESAN
  • PORK
    tenderloin, in a crust of hot spices and “Valrhona” cocoa, with a fig and mustard sauce
    € 20
    PORK
  • PIGEON
    cooked at low temperature, served with a fruity ginger chutney
    € 25
    PIGEON
  • PRUSSIAN BEEF
    veal rump steak, dressed with “Frantoio Filippi” extra virgin olive oil and summer truffles
    € 22
    PRUSSIAN BEEF
  • LAMB
    rack in a pistachio crust, with vanilla-flavoured cauliflower cream
    € 23
    LAMB
  • CHEEK
    of braised veal, with caramelized Sagrantino sauce, red Cannara onion and a chestnut flan
    € 22
    CHEEK
  • OCTOPUS
    roasted with guacamole sauce lime scented
    € 20
    OCTOPUS

Desserts

  • THE PEAR
    glazed with Sagrantino, accompanied by a gorgonzola ice creamand white chocolate namelaka
    € 10
    THE PEAR
  • THE CREAM PUFF
    carquelin with chantilly cream, vanilla sauce and orange zest
    € 10
    THE CREAM PUFF
  • THE COCONUT
    a Bavarian, with “Valrhona” dark chocolate crumble and warm caramel sauce
    € 10
    THE COCONUT
  • THE CHOCOLATE
    warm, “Frantoio Filippi” olive oil pie with creamed toasted almonds and pomegranate
    € 10
    THE CHOCOLATE
  • THE SORBET
    of the day, prepared exclusively with fresh fruit blended in the ice cream make
    € 8
    THE SORBET
  • THE TOBACCO
    mousse and vanilla with rum gels and flakes of dark chocolate “Domori”
    € 10
    THE TOBACCO

Regional Menù

  • REGIONAL MENU’
    Meet us i 5 course free hand by the Chef (minimun two people)
    € 60 per person
    REGIONAL MENU’
  • SEVEN STEPS
    Free hand by the Chef, composed with dishes from the a la carte and dishes of the menù, to guide you into our idea of cusine
    € 75
    SEVEN STEPS
  • WINE PAIRING
    Pairing 3 glasses
    € 25
    WINE PAIRING
  • WINE PAIRING
    Pairing 5 glasses
    € 45
    WINE PAIRING