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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

  • CHICKEN
    salad with green apple, red chicory, fresh spring onion and sultanas
    € 14
    CHICKEN
  • TUNA FISH PROSCIUTTO
    smoked, accompanied by a grape salad dressed with extra virgin olive oil
    € 18
    TUNA FISH PROSCIUTTO
  • BISON
    carpaccio, dressed with creamed smoked, thyme flavoured aubergines and red Tropea onion rings
    € 19
    BISON
  • FREE-RANGE EGG
    poached, with a parmesan eggnog and fresh seasonal truffles
    € 15
    FREE-RANGE EGG
  • “SAN VENANZANO” SADDLE
    accompanied by toasted bread and fresh seasonal fruit
    € 14
    “SAN VENANZANO” SADDLE
  • HUMMUS OF CHICKPEAS
    of Spello with a hint of lemon-balm, accompanied by a raw vegetable medley
    € 13
    HUMMUS OF CHICKPEAS

First Courses

  • TAGLIOLINO
    egg pasta, with basil pesto, voracious clams and toasted almonds
    € 18
    TAGLIOLINO
  • GNOCCHI
    made with Colfiorito red potatoes, served in a ragù of Prussian beef and the chopped pulp of fresh tomatoes
    € 16
    GNOCCHI
  • TAGLIATELLA
    warm pasta, with datterini tomatoes, basil, taggiasche olives and 24-month grana cheese
    € 16
    TAGLIATELLA
  • RAVIOLI
    with buffalo ricotta filling, seasoned with cherry-tomato and aromatic herb confit and a grating of fresh seasonal truffles
    € 18
    RAVIOLI
  • STRINGOZZI
    home-made pasta at goose sauce and cocoa beans
    € 18
    STRINGOZZI
  • WARM CREAM
    of tomatoes and carots, with a fresh spring onion flavour, served with raw celery stalks
    € 14
    WARM CREAM

Main Courses

  • AUBERGINES
    in a parmesan of courgettes, tomatoes, smoked provola cheese and basil
    € 18
    AUBERGINES
  • PORK
    loin, served with mixed salad leaves, lemon and grain mustard sauce, parsley and sun-dried cherry tomatoes
    € 20
    PORK
  • PIGEON
    cooked at low temperature, served with a fruity ginger chutney
    € 26
    PIGEON
  • LAMB
    rack in pistachio crust with a salad of pickled courgettes
    € 24
    LAMB
  • RABBIT
    fillet, with roasted peppers and taggiasca olives
    € 20
    RABBIT
  • PRUSSIAN BEEF
    rump steak, with extra virgin olive oil, salt and fresh seasonal truffles
    € 24
    PRUSSIAN BEEF
  • PRAWNS
    tartare with avocado, Yuzu sauce and black sesame
    € 20
    PRAWNS

Desserts

  • THE PINEAPPLE
    like a “Pina Colada”, tartare marinated in Barbados rum, with a coconut sorbet
    € 10
    THE PINEAPPLE
  • THE CHOCOLATE
    dark “Valrhona” iced chopsticks, with an elderberry compote and sugar-coated hazelnuts
    € 12
    THE CHOCOLATE
  • THE SORBET
    of the day, prepared exclusively with fresh fruit blended in the ice cream maker
    € 10
    THE SORBET
  • THE PEACH
    warm, with macaroons, crème caramel ice cream and a lemon verbena biscuit
    € 10
    THE PEACH
  • THE LEMON
    a soft lemon sweet, with lemon curd meringue and a chantilly cream with a hint of Gin 43 12
    € 10
    THE LEMON
  • THE YOGURT
    mousse, with an almond and raspberry crumble and a “Domori” white chocolate namelaka
    € 10
    THE YOGURT

Regional Menù

  • Welcome to the Chef
    Welcome to the Chef
  • PUFF PASTRY PIE, filled with creamed smoked aubergines and red Tropea onions
    PUFF PASTRY PIE, filled with creamed smoked aubergines and red Tropea onions
  • TARTARE of knife-beaten beef fillet, served with Digion grain mustard
    TARTARE of knife-beaten beef fillet, served with Digion grain mustard
  • STRINGOZZI, home-made pasta, with fresh seasonal truffles
    STRINGOZZI, home-made pasta, with fresh seasonal truffles
  • PRUSSIAN BEEF, rump steak, dressed with extra virgin olive oil, salt and fresh truffles
    PRUSSIAN BEEF, rump steak, dressed with extra virgin olive oil, salt and fresh truffles
  • CARAMELIZED FIGS, stuffed with iced cream and almond crumble
    € 60
    CARAMELIZED FIGS, stuffed with iced cream and almond crumble