Ristorante Mirabelle
Mirabelle
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Panoramic Italian Fine Dining
valutazione
Recensioni
fotografia
menù
chocolate, hazelnuts heart and gold nuggets
Meringue, Raspberry and Campari Sorbet Namelaka and Coconut Foam
”Soufflés” Chocolate - Harlequin - Vanilla - Grand Marnier Served with their sauces “only for dinner service”
Chocolate Babà Orange Scented with Gianduja Mousse
“Carnival” Ricotta Cream Madagascar Vanilla Ice Cream and Crispy Fritters
'Les Marie Morganes', la spécial tarbouriech e ostra regal
with spices whole grains couscous
Golden Sterlet, Siberian Beluga, Osietra
Grilled Octopus with Cacciatora-Style Fregola Stew Vanilla-Infused Confit Cherry Tomatoes
Seared Foie Gras with Coffee Crumble Caramelized Mandarins, Yucca and Toasted Almonds
Hand-Chopped Fassona Beef Tartare with Chestnut Crisp Mascarpone Mousse, Beetroot and Fine Black Truffle
with “Treviso Radicchio” Taleggio Cheese Fondue and Pomegranate Sauce
Roman-Style Artichoke “with Celeriac Salad candied lemon, Jerusalem artichoke purée and aged pecorino di fossa shavings
with seasonal vegetables braised black cabbage and Spello' chickpeas
Gratinated Onion Soup with Two Cheeses
Creamy Chickpea Velouté with Rosemary Salt Cod Black Truffle Potato Bon Bon
Mantuan Pumpkin Cappellotti Pasta with Braised Late “Radicchio” Toasted Hazelnuts and “Nebbiolo” Reduction
Fusilloni Pasta in Black Garlic Emulsion with Tuna Belly and “N’duja” Burrata and Parsley Crystals
Handmade Tagliatelle with Lamb Ragout Minted Artichokes and Shavings of Seasoned Pecorino Cheese
MADE IN ITALY” spaghettoni with organic yellow tomato basil gel, crispy Parmesan and smoked datterino tomato powder
Wholewheat linguine tossed with yuzu butter Cantabrian anchovies and zucchini blossoms
Crispy cannoli with traditional ragù, pecorino fondue baby spinach sprouts and balsamic reduction
Monkfish flambéed with Cognac, BBQ larded plums, toasted almonds and tofu cream with Javan long pepper
Red fillet in datterino tomato broth capers, Taggiasca olives, saffron baby potatoes and braised escarole
Green tea–cured salmon with pine nut bagna cauda cabbage gel and teriyaki-glazed charred broccoli
Veal cheek pizzaiola-style with buffalo mozzarella espuma and basil aubergine fritters
“Barberie” Duck in Orange Sauce Caramelized Green Apple and Spinach Spouts
Lamb loin with charred leeks, goat’s cheese beetroot, peanuts, beer sauce and candied ginger
cioccolato con cuore di nocciola e pepite d'oro
granita di pompelmo rosa e spugna al pistacchio di Bronte
fichi arrostiti e crumble al Limone
Lentils from Castelluccio and cotechino from Modena, Grapes
chocolate, hazelnuts heart and gold nuggets
Meringue, Raspberry and Campari Sorbet Namelaka and Coconut Foam
”Soufflés” Chocolate - Harlequin - Vanilla - Grand Marnier Served with their sauces “only for dinner service”
Chocolate Babà Orange Scented with Gianduja Mousse
“Carnival” Ricotta Cream Madagascar Vanilla Ice Cream and Crispy Fritters
cioccolato con cuore di nocciola e pepite d'oro
granita di pompelmo rosa e spugna al pistacchio di Bronte
fichi arrostiti e crumble al Limone
Lentils from Castelluccio and cotechino from Modena, Grapes
'Les Marie Morganes', la spécial tarbouriech e ostra regal
with spices whole grains couscous
Golden Sterlet, Siberian & Beluga, Osietra
Grilled Octopus with Cacciatora-Style Fregola Stew Vanilla-Infused Confit Cherry Tomatoes
Seared Foie Gras with Coffee Crumble Caramelized Mandarins, Yucca and Toasted Almonds
Hand-Chopped Fassona Beef Tartare with Chestnut Crisp Mascarpone Mousse, Beetroot and Fine Black Truffle
with “Treviso Radicchio” Taleggio Cheese Fondue and Pomegranate Sauce
Roman-Style Artichoke “with Celeriac Salad candied lemon, Jerusalem artichoke purée and aged pecorino di fossa shavings
with seasonal vegetables braised black cabbage and Spello' chickpeas
Gratinated Onion Soup with Two Cheeses
Creamy Chickpea Velouté with Rosemary Salt Cod Black Truffle Potato Bon Bon
Mantuan Pumpkin Cappellotti Pasta with Braised Late “Radicchio” Toasted Hazelnuts and “Nebbiolo” Reduction
Fusilloni Pasta in Black Garlic Emulsion with Tuna Belly and “N’duja” Burrata and Parsley Crystals
Handmade Tagliatelle with Lamb Ragout Minted Artichokes and Shavings of Seasoned Pecorino Cheese
MADE IN ITALY” spaghettoni with organic yellow tomato basil gel, crispy Parmesan and smoked datterino tomato powder
Wholewheat linguine tossed with yuzu butter Cantabrian anchovies and zucchini blossoms
Crispy cannoli with traditional ragù, pecorino fondue baby spinach sprouts and balsamic reduction
Monkfish flambéed with Cognac, BBQ larded plums, toasted almonds and tofu cream with Javan long pepper
Red fillet in datterino tomato broth capers, Taggiasca olives, saffron baby potatoes and braised escarole
Green tea–cured salmon with pine nut bagna cauda cabbage gel and teriyaki-glazed charred broccoli
Veal cheek pizzaiola-style with buffalo mozzarella espuma and basil aubergine fritters
“Barberie” Duck in Orange Sauce Caramelized Green Apple and Spinach Spouts
Lamb loin with charred leeks, goat’s cheese beetroot, peanuts, beer sauce and candied ginger