s

Andé Restaurant 767 5th Avenue,
New York 10021, USA
+00 01 23 456 789
ande@mikado-themes.com

FB IG V LI

Appetizers

  • FRESH ASPARAGUS
    with avocado and hard-boiled egg. Served with a lemon and Dijon mustard dressing
    € 15
    FRESH ASPARAGUS
  • ZUCCHINI FLOWERS
    stuffed with ricotta cheese anda basil. Served with a tomato sauce
    € 16
    ZUCCHINI FLOWERS
  • BIGNE
    hazelnut crackers served with chiken paté, Jerusalem artichoke cream and dried apricots
    € 15
    BIGNE
  • FRESH PEAS
    flan served with pecorino foam and tomato saffron coulis
    € 15
    FRESH PEAS
  • MACKEREL
    cooked in fresh oil and served with vegetable salad in a sweet and sour dressing and pine nuts
    € 16
    MACKEREL
  • “PASCOLO EGG”
    shaped with parmesan zabaglione and black seasonal truffle
    € 16
    "PASCOLO EGG"

First Courses

  • STRINGOZZI
    “Molino sul Clitunno” stoneground flour pasta with cacio cheese, pepper and black truffle |
    € 18
    STRINGOZZI
  • RICE
    creamy carnaroli rice served with Jerusalem artichoke and a veal kidney ragout (min. 2 people)
    € 18
    RICE
  • SOUP
    potato and fresh scallions with red turnip, grains of flower pollen and rosemary crumble
    € 16
    SOUP
  • LASAGNETTA
    individually prepared springtime lasagna with crunchy vegetables and a parmesan-saffron sabayon sauce
    € 18
    LASAGNETTA
  • CANNELLONI “MARULLO”
    with creamy cod, parsley pesto, crushed tomatoes and taggiasca olives
    € 18
    CANNELLONI “MARULLO”

Main Courses

  • VEAL STEAK
    roasted with King Oyster mushrooms and a French curry powder sauce
    € 26
    VEAL STEAK
  • PARMIGIANA
    baked strata of seasonal vegetables with tomato and basil sauce
    € 18
    PARMIGIANA
  • PERCH STEAK
    served with spinach salad, citrus fruits and katsuobushi (umami flavor)
    € 28
    PERCH STEAK
  • RACK OF LAMB
    in a pistachio crust with black garlic mayonnaise and served with its side dish
    € 28
    RACK OF LAMB
  • DUCK BREAST
    cooked golden and served with a strawberry chutney and crunchy escarole
    € 26
    DUCK BREAST

Desserts

  • PEAR
    in Sagrantino passito with gorgonzola gelato, Domori white chocolate sauce and hazelnut crumble
    € 12
    PEAR
  • CREME BRULE
    scented with Madagascar vanilla and Giulia’s saffron
    € 10
    CREME BRULE
  • YUZU
    “Valrhona chocolate yuzu inspired” chocolate mousse, pistachio ganache and confit of red fruit
    € 12
    YUZU
  • COFFEE BISCOTTO
    with milk chocolate mousse, mascarpone foam and “Foligno anisini”
    € 10
    COFFEE BISCOTTO
  • FRESH PINEAPPLE
    marinated in Drambuie with Hibiscus flowers and a rum-raisin gelato
    € 11
    FRESH PINEAPPLE
  • ALMOND PRALINE
    dark chocolate and dried apricots
    € 12
    ALMOND PRALINE

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