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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

  • SUMMER PARMIGIANA
    baked strata of grilled vegetables, Provola cheese and tomato sauce
    € 16
    SUMMER PARMIGIANA
  • SMOKED EGGPLANT HUMMUS
    served with Tropea red onion, cherry tomatoes and a crunchy puff pastry
    € 16
    SMOKED EGGPLANT HUMMUS
  • “PASCOLO EGG”
    shaped with parmesan zabaglione and black seasonal truffle
    € 16
    "PASCOLO EGG"
  • TENDERLOIN OF SAN VENANZO (prosciutto style)
    served with fresh seasonal fruit and house made ten grain cereal bread
    € 18
    TENDERLOIN OF SAN VENANZO (prosciutto style)
  • BEEF TARTAR
    finely chopped beef filet with whole grain Dijon mustard and extra virgin olive oil
    € 23
    BEEF TARTAR
  • BOKAI TUNA
    tartare served with a lemon and ginger sauce
    € 22
    BOKAI TUNA

First Courses

  • GNOCCHETTI
    served with fresh petite clams, cherry tomatoes and basil pesto
    € 18
    GNOCCHETTI
  • TOMATOE AND CARROT CREAM
    flavoured with fresh spring onion and celery crudité. Served at room temperature
    € 16
    TOMATOE AND CARROT CREAM
  • TAGLIATELLA
    freshly rolled out pasta served with summer truffle
    € 18
    TAGLIATELLA
  • CANNELLONI “MARULLO”
    stuffed with roasted free-range chicken and marjoram scented tomatoes
    € 18
    CANNELLONI “MARULLO”
  • STRINGOZZI
    made with stoneground flour and served with a ragout of sheep, seasonal apples and a hint of Marsala wine
    € 18
    STRINGOZZI

Main Courses

  • OCTOPUS
    tentacles served with a potato salad, parsley and Taggiasca olives
    € 28
    OCTOPUS
  • SUCKLING PIG
    loin in a mustard and lemon sauce and served with a mixed salad
    € 28
    SUCKLING PIG
  • VEAL PICANHA
    thinly sliced and sauteed served with fresh seasonal truffle, roasted cherry tomatoes and fresh oregano
    € 28
    VEAL PICANHA
  • SUBASIO LAMB CARPACCIO
    served with roasted eggplant, capers, pine nuts and thyme
    € 28
    SUBASIO LAMB CARPACCIO
  • PIGEON
    served golden with a berry chutney, ginger and lemon grass
    € 30
    PIGEON

Desserts

  • TONKA
    bavarian cream, coffee cream, salted caramel, praline peanuts and cocoa shortcuts pastry
    € 12
    TONKA
  • DARK CHOCOLATE
    iced with rum and served with almond brittle and Linden blossom gelato
    € 12
    DARK CHOCOLATE
  • SORBET
    of seasonal fresh fruit blended at the moment
    € 10
    SORBET
  • FRESH FRUIT SALAD
    mix of seasonal fruit with vanilla cream and bitter cocoa crumble
    € 12
    FRESH FRUIT SALAD
  • LEMON
    vanilla flavored Chantilly cream, meringue and lemon curd
    € 10
    LEMON
  • RASPBERRIES
    mix of seasonal fruit with vanilla cream and bitter cocoa crumble
    € 12
    RASPBERRIES

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