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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

  • ARTICHOKE
    served in 3 ways with a hint of Italian herbs
    € 18
    ARTICHOKE
  • COD
    whisked with a chickpea cream and rosemary oil
    € 20
    COD
  • TENDERLOIN OF SAN VENANZO
    served with coarse salted focaccia
    € 18
    TENDERLOIN OF SAN VENANZO
  • YELLOW SQUASH FLAN
    with a sausage and amaretti cookies salsa
    € 16
    YELLOW SQUASH FLAN
  • FREE RANGE EGG
    prepared in a mold and served with a parmesan zabaglione and fresh seasonal black truffles
    € 18
    FREE RANGE EGG

First Courses

  • CAULIFLOWER CREAM
    with a roquefort cheese and walnut foam
    € 20
    CAULIFLOWER CREAM
  • PARSLEY RAVIOLI
    filled with goat meat and goat cheese and served with a nutmeg and thyme butter
    € 20
    PARSLEY RAVIOLI
  • PASSATELLI
    cuttlefish ink pasta served with a seafood ragout and basil pesto
    € 22
    PASSATELLI
  • RICE
    “Zaccaria” carnaroli rice with saffron pistils from Cascia and a Jerusalem artichoke cream
    € 18
    RICE
  • TAGLIOLINI
    hand rolled pasta with fresh seasonal truffle
    € 22
    TAGLIOLINI

Main Courses

  • VEAL CHEEK
    with a caramelized Sagrantino wine sauce and boiled/oven crisped truffle potatoes
    € 30
    VEAL CHEEK
  • PORK LOIN
    slow cooked and served with an Annurca apple, Cannara red onion and cocoa bean nibs’ puree
    € 26
    PORK LOIN
  • DUCK CONFIT
    served with pumpkin puree and a teriyaki sauce
    € 30
    DUCK CONFIT
  • ROASTED OCTOPUS
    served with Romanesco broccoli and an almond pesto
    € 30
    ROASTED OCTOPUS
  • PARMIGIANA
    baked strata of artichokes with a tomato and basil sauce
    € 20
    PARMIGIANA

Desserts

  • PERSIMMONS MOUSSE
    with laurel flavored bitter chocolate
    € 10
    PERSIMMONS MOUSSE
  • DARK CHOCOLATE PARFAIT
    with a chili pepper crumble and passionfruit sorbet
    € 12
    DARK CHOCOLATE PARFAIT
  • SORBET
    of seasonal fruit freshly blended to order
    € 10
    SORBET
  • PEAR IN SAGRANTINO WINE
    served on white chocolate cream and gorgonzola ice cream
    € 12
    PEAR IN SAGRANTINO WINE
  • TIRAMISU’
    “Locanda style” served with banana sorbet
    € 12
    TIRAMISU’

Regional Menù

  • REGIONAL MENU’
    meet us 5 course free hand by the Chef (minimun two peolple)
    € 65 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