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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

  • PRAWN CARPACCIO
    prepared raw accompanied by a creamy pea sauce, lemon scented mint and sprinkled with a dried caper powder
    € 18
    PRAWN CARPACCIO
  • “PASCOLO EGG”
    prepared in a mold and served with asparagus foraged from the Umbrian forests
    € 16
    "PASCOLO EGG"
  • POTATO FLAN
    with Marjoram served with a creamy, pit aged cheese sauce and cubes of house-made herbed bread cubes
    € 14
    POTATO FLAN
  • TENDERLOIN OF SAN VENANZO
    aged ham, similar to prosciutto. Served with warm house-made focaccia
    € 18
    TENDERLOIN OF SAN VENANZO
  • WILD ORGANIC MIXED GREENS
    with Xeres sherry vinegar accompanied by a cherry tomato confit and house-made herbed bread cubes
    € 14
    WILD ORGANIC MIXED GREENS

First Courses

  • VELVETY FRESH BROAD BEAN SOUP
    with sauteed chicory, Rosemary bread crumbs and Umbrian extra virgin olive oil
    € 15
    VELVETY FRESH BROAD BEAN SOUP
  • RAVIOLI FILLED WITH DUCK AND GREENS
    served with a saffron and Sagratino wine sauce and crispy Grana Padano chips
    € 20
    RAVIOLI FILLED WITH DUCK AND GREENS
  • POTATO GNOCCHI
    soft dumplings made with red potatoes from Colfiorito and served with a slow-cooked oxtail ragu
    € 16
    POTATO GNOCCHI
  • UMBRIAN STRINGOZZI
    traditional Umbrian long pasta with a creamy parmesan sauce and freshly grated seasonal truffle
    € 18
    UMBRIAN STRINGOZZI
  • TAGLIOLINI
    hand-rolled ribbon shaped pasta served with roe and a creamy sauce of zucchini and lemon peel
    € 20
    TAGLIOLINI

Main Courses

  • BLACK PIG TOPBLADE
    free range pork served with an Annurca apple puree and cocoa-bean nibs
    € 26
    BLACK PIG TOPBLADE
  • RACK OF LAMB
    prepared in an aromatic herb crust and served with a mint yogurt sauce
    € 28
    RACK OF LAMB
  • VEGETABLE STRATA
    layered seasonal fresh vegetables with parmesan and a tomato and basil coulis
    € 18
    VEGETABLE STRATA
  • SQUAB
    slow cooked at a low temperature and accompanied by a strawberry ginger chutney
    € 30
    SQUAB
  • COD CONFIT
    with Jerusalem artichoke, hazelnut-truffle butter and a light veal stock reduction
    € 28
    COD CONFIT

Desserts

  • SORBET
    of seasonal fruit freshly blended to order
    € 10
    SORBET
  • CRUNCHY BISCUIT
    accompanied by a sweet creamy egg custard with notes of coffee and Baileys
    € 10
    CRUNCHY BISCUIT
  • ICED BATONS
    made of chocolate and served with a black cherry sauce
    € 10
    ICED BATONS
  • PEAR IN SAGRANTINO WINE
    served on white chocolate cream and gorgonzola ice cream
    € 12
    PEAR IN SAGRANTINO WINE
  • TIRAMISU’
    made at La Locanda del Teatro and served with an in-house banana sorbet
    € 10
    TIRAMISU’
  • 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