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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

  • SHEEP’S MILK MOZZARELLA
    “La Redola Verde”, with saffron-flavoured pear compote and toasted almonds
    € 12
    SHEEP’S MILK MOZZARELLA
  • ASPARAGUS
    asparagus and avocado salad with mimosa egg and citronet dressing
    € 14
    ASPARAGUS
  • CINTA SENESE HAM
    with sage-flavoured bread and fresh seasonal fruit
    € 15
    CINTA SENESE HAM
  • FREE-RANGE EGG
    poached, with a parmesan eggnog and fresh seasonal truffles
    € 15
    FREE-RANGE EGG
  • BACCALA’
    crispy puff tart filled with cuttlefish ink rice and cod creamed in extra virgin olive oil
    € 15
    BACCALA’

First Courses

  • WARM CREAM
    prepared with apples and onions, accompanied by a goat cheese and fresh seasonal truffles
    € 15
    WARM CREAM
  • STRANGOZZI
    made by hand, with fresh seasonal truffles and olive oil
    € 18
    STRANGOZZI
  • TAGLIATELLE
    rolled out by hand, served in a white ragù of bison “fine meats” and crunchy vegetables
    € 16
    TAGLIATELLE
  • CHAPELS
    of pigeon in salmì, with star anise-flavoured capon broth
    € 18
    CHAPELS
  • TAGLIOLINI
    all’uovo con fondente di zucchine, burrata di bufala e bottarga di muggine
    € 18
    TAGLIOLINI

Main Courses

  • PIGEON
    all parts, cooked at low temperature and accompanied by a chutney of seasonal fruit and ginger
    € 26
    PIGEON
  • LAMB
    loin of lamb in hazelnut crust, with pickled shallots
    € 25
    LAMB
  • VEAL
    angus tataki cooked at low temperature, with jus and sour salad
    € 23
    VEAL
  • RABBIT
    stuffed saddle of rabbit, truffles and black olive focaccia
    € 22
    RABBIT
  • TUNA
    thunnus obesus in hemp seed crust, with creamed lime-flavoured potatoes
    € 24
    TUNA

Desserts

  • IL SORBETTO
    of apple and ginger, or alternatively of passion fruit, blended at the moment
    € 10
    IL SORBETTO
  • THE MEDLEY
    of fresh fruit, accompanied by a vanilla sauce and a bitter cocoa crunchy
    € 10
    THE MEDLEY
  • THE ALMOND
    cold, unsweetened cocoa juice with blancmange and a corn and almond crumble
    € 10
    THE ALMOND
  • THE YUZU
    mousse of “Valrhona” Inspiration Yuzu white chocolate, pistachio namelaka and red fruit confit
    € 12
    THE YUZU
  • THE CUP
    a coffee mousse with frothy warm milk accompanied by oat and anise biscuits
    € 10
    THE CUP
  • THE CREAMY
    of “Valrhona” Araguani 72 % dark chocolate with a marsala zabaglione mousse and a black pepper meringue
    € 11
    THE CREAMY

Regional Menù

  • MEET US
    5 course free hand by the Chef
    € 65 per person
    MEET US
  • 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
    € 25
    WINE PAIRING
  • WINE PAIRING
    Pairing 5 glasses
    € 45
    WINE PAIRING