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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

  • SALMON
    carpaccio marinated with red turnip, fennel, orange, and horseradish
    € 18
    SALMON
  • SADDLE OF SAN VENANZO
    with fresh fruit and cheese focaccia
    € 15
    SADDLE OF SAN VENANZO
  • CREAM PUFFS
    hazelnut craquelin with chicken pate, Jerusalem artichoke cream and dried apricots
    € 15
    CREAM PUFFS
  • HUMMUS
    of cannellini beans with broccoli, sun-dried tomatoes and sweet and sour red onion
    € 14
    HUMMUS
  • “PASCOLO EGG”
    shaped with parmesan zabaglione and black seasonal truffle
    € 16
    "PASCOLO EGG"
  • SOUFFLÈ
    of aged pecorino cheese with Sagrantino-glazed pear
    € 16
    SOUFFLÈ

First Courses

  • STRINGOZZI
    with cocoa and orange scented goose ragout
    € 18
    STRINGOZZI
  • SOUP
    of legumes from Castelluccio di Norcia with herb croutons
    € 16
    SOUP
  • TORTELLINI
    in capon broth flavoured with nutmeg
    € 18
    TORTELLINI
  • TAGLIOLINO
    rolled out by hand with blue crab and confit cherry tomatoes
    € 18
    TAGLIOLINO
  • RICE
    carnaroli with seasonal black truffle (min. 2 people)
    € 18
    RICE

Main Courses

  • PORK
    iberian tomahawk with beer-battered annurca apple cream and seasonal vegetables
    € 28
    PORK
  • VEAL
    cheek with Sagrantino caramelized sauce, Cannara red onion and mashed potatoes
    € 26
    VEAL
  • PARMIGIANA
    of seasonal vegetables with tomato sauce and basil
    € 18
    PARMIGIANA
  • BACCALA
    in oil cooking with saffron cream and cabbage in two textures
    € 24
    BACCALA
  • PIGEON
    at low temperature with sweet and sour red turnip, ginger yuzu gel and lemon grass
    € 26
    PIGEON

Desserts

  • TARTE TATIN
    "my way," caramelized apple, cinnamon cream and crunchy cookie
    € 10
    TARTE TATIN
  • TOBACCO
    mousse, rum jelly and dark chocolate flakes
    € 12
    TOBACCO
  • COCONUT
    mousse, bitter cocoa crumble and hot caramel sauce
    € 12
    COCONUT
  • ORANGE
    soup, chocolate sorbet, gingerbread spice and pralinated dried fruit
    € 10
    ORANGE
  • CHOCOLATE
    cocoa marquise, "Valrhona" Kidavoa dark chocolate ganache, passion fruit and banana bavarois
    € 10
    CHOCOLATE
  • SORBET
    of seasonal fresh fruit blended at the moment
    € 10
    SORBET

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
  • WINE PAIRING
    Pairing 3 glasses
    € 35
    WINE PAIRING
  • WINE PAIRING
    Pairing 5 glasses
    € 60
    WINE PAIRING