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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

  • “SAN VENANZO” SADDLE
    accompanied by toasted bread and fresh seasonal fruit
    € 14
    “SAN VENANZO” SADDLE
  • POTATO FLAN
    with onion fondant, saffron and crispy bacon
    € 12
    POTATO FLAN
  • BISON CARPACCIO
    with sprouts and a soft lemon and thyme sauce
    € 18
    BISON CARPACCIO
  • ASPARAGUS and AVOCADO
    warm salad, with a lemon and extra virgin olive oil dressing
    € 14
    ASPARAGUS and AVOCADO
  • FREE-RANGE EGG
    poached, with a parmesan eggnog and fresh seasonal truffles
    € 14
    FREE-RANGE EGG
  • BUFFALO MOZZARELLA
    with Cantabrian anchovies, red Cannara onion and cherry tomatoes
    € 16
    BUFFALO MOZZARELLA

First Courses

  • STRINGOZZI
    with lamb ragù, Genoese vegetables and reduced Sagrantino wine
    € 16
    STRINGOZZI
  • TORTELLINI
    home-made, with a 24-month parmesan fondue
    € 18
    TORTELLINI
  • NUGGETS
    of roast chicken, in pepper sauce topped with a rosemary bread-crumble
    € 16
    NUGGETS
  • ARMANDO’s PLAIT
    accompanied by a pesto of rocket, walnuts and sun-dried tomatoes
    € 15
    ARMANDO’s PLAIT
  • CREAMED PEAS
    mint flavour, with a quail egg and extra virgin olive oil
    € 14
    CREAMED PEAS
  • GNOCCHI
    of red Colfiorito potatoes, with King Crab and datterini tomatoes
    € 18
    GNOCCHI

Main Courses

  • A CUT
    of grilled Chianina meat with Cervia course salt and reduced Sagrantino wine
    € 22
    A CUT
  • LOIN of LAMB
    in pistachio crust, with a carrot and mustard sauce
    € 22
    LOIN of LAMB
  • PARMIGIANA
    of in-season vegetables, with tomato and basil sauce
    € 16
    PARMIGIANA
  • BELLOTA IBERIAN PIG
    with a vegetable medley
    € 22
    BELLOTA IBERIAN PIG
  • PIGEON
    cooked at low temperature, with strawberry and ginger chutney
    € 23
    PIGEON
  • YELLOWFIN TUNA
    in hempseed crust, with potato and lime cream
    € 18
    YELLOWFIN TUNA

Desserts

  • The PINEAPPLE
    marinated in Drambuie, served with malaga ice-cream and hibiscus flowers
    € 10
    The PINEAPPLE
  • The COCONUT
    a Bavarian sweet, with dark chocolate and hot caramel sauce
    € 10
    The COCONUT
  • The SAVARIN
    with raspberries and a mousse of dark chocolate al Pepe di Sichuan
    € 10
    The SAVARIN
  • The SEMIFREDDO al PISTACHIO
    with “Ivoire” white chocolate sauce and passion fruit
    € 10
    The SEMIFREDDO al PISTACHIO
  • The SORBET
    of the day, prepared exclusively with fresh fruit in the ice-cream blender
    € 8
    The SORBET
  • The LEMON
    a soft lemon sweet, with lemon curd meringue and Chantilly cream
    € 8
    The LEMON

Regional Menù

  • CHIANINA TARTARE
    knife-beaten, served with Dijon grain mustard
    CHIANINA TARTARE
  • COURGETTE FLOWERS,
    stuffed with ricotta cheese and basil, in a tomato sauce
    COURGETTE FLOWERS,
  • TORTELLINI
    home-made, with parmesan fondue and seasonal truffle
    TORTELLINI
  • PIGEON
    with strawberry and ginger chutney, and a potato all’olio
    PIGEON
  • CARAMELIZED FIGS
    stuffed with iced cream and almond crumble
    € 55
    CARAMELIZED FIGS