Menu La Cassolette (EN) - page 3

La Carte
Summer 2017
Hors d’æuvres
Courgette flower, quartirolo cheese, zucchini “trombette” cream
Prawns carpaccio with citrus fruits and sakura sprouts
Tuna/Salmon with avocado and sprouts
Tomatoes gazpacho with mozzarella
Snails from Morgex in Paris style
Egg in sauce of Metodo Classico di Morge et La Salle
“Battuta di fassone/charolais” (raw beef), old-style mustard
Duck foie gras in torchon with candied rhubarb
Second courses
Char fillet from Morgex with Rayon sauce
Fish with sautéed vegetables
Veal cheek with mashed potatoes
Suckling-pig marbré with fennels salad
Iberian pork, small spring onions and blueberry sauce
Carré of lamb
Beef cooked in salt and cold celery sauce
Venison, shallot and redcurrant sauce
Châteaubriand
(2 pers. - extra charge 60,00 €)
Desserts
Home made tiramisù
Fiocca (whipped cream) with season fruits
Apple pie with sabayon ice cream and Chambave Muscat wine
Passion fruit ice cream with citrus fruit sauce
Chocolate cream, citrus fruit foam and granite of grapefruit
Crème brulée with pistachios from Bronte
Chocolate cannolo, ginger and mashed dates with rum
Chocolate opéra and beer caramel
Season fruits sorbet
First courses
Vegetables strudel
Raw and cooked vegetables with peppers cream
Ricotta dumplings with saffron and crispy vegetables
Spaghetti from Gragnano Amatriciana style
“Maltagliati” buckwheat pasta with veal ragout
Salt cod lasagne with prawns bisque
Risotto with Arnad lard and rosemary
Summer vegetable soup
Tradional plates of Aosta Valley
“Favò” (broad beans soup)
Fontina cheese fondue with bread croutons
Nest of crispy polenta with poché egg and fondue
Tortelli of “boudin” with butter, thyme and crispy pork cheek
Seuppetta à la Cogneintze
Seuppa à la Valpellinentze
Polenta concia
Crespelle valdostana style
Veal stew “Carbonada” from La Salle with polenta
“Civet” of chamois or wild boar with polenta
Selection of various typical cold meat
Selection of cheese from Aosta Valley
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