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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

  • CAULIFLOWER FLAN
    savory flan served with a celery and hazelnut pesto
    € 16
    CAULIFLOWER FLAN
  • “PASCOLO EGG”
    shaped with parmesan zabaglione and black seasonal truffle
    € 18
    "PASCOLO EGG"
  • TENDERLOIN OF SAN VENANZO (prosciutto style)
    served with fresh seasonal fruit and house made ten grain cereal bread
    € 18
    TENDERLOIN OF SAN VENANZO (prosciutto style)
  • BEET CARPACCIO
    thinly sliced beets served with an almond cream, walnuts and fresh fine herbs
    € 16
    BEET CARPACCIO
  • BOKAI TUNA
    tartare served with a lemon and ginger sauce
    € 22
    BOKAI TUNA
  • TERRINE
    Chicken liver and pistachio terrine served with a sauce of pears cooked in Sagrantino wine
    € 18
    TERRINE

First Courses

  • RICE
    Carnaroli rice cooked in Sagrantino wine with red chicory
    € 18
    RICE
  • TORTELLO
    squab filled pasta in a cream sauce with juniper and crispy sage
    € 18
    TORTELLO
  • COD
    creamed cod in a Trevi black celery and potato cream sauce
    € 16
    COD
  • TAGLIATELLA
    freshly rolled out pasta served with summer truffle
    € 20
    TAGLIATELLA
  • STRINGOZZI
    made with stoneground flour and served with a ragout of sheep, seasonal apples and a hint of Marsala wine
    € 18
    STRINGOZZI

Main Courses

  • PORK FILET
    suckling pork filet in a spicy crust served with a fig and mustard sauce
    € 26
    PORK FILET
  • RACK OF LAMB
    in a pistachio crust served with leeks in a sweet and sour sauce
    € 29
    RACK OF LAMB
  • SALMON
    Cooked in aromatic herbs served with a spicy honey and citrus sauce and steamed vegetables
    € 28
    SALMON
  • VEAL PICANHA
    top sirloin with fresh truffles and served with sauteed fresh seasonal vegetables
    € 28
    VEAL PICANHA
  • PIGEON
    served golden with a berry chutney, ginger and lemon grass
    € 30
    PIGEON

Desserts

  • TONKA
    bavarian cream, coffee cream, salted caramel, praline peanuts and cocoa shortcuts pastry
    € 12
    TONKA
  • CHOCOLATE LAVA CAKE
    warm “Valhrona” dark chocolate lava cake served with a citrus fruits sauce
    € 10
    CHOCOLATE LAVA CAKE
  • SORBET
    of seasonal fresh fruit blended at the moment
    € 10
    SORBET
  • FRESH FRUIT SALAD
    mix of seasonal fruit with vanilla cream and bitter cocoa crumble
    € 12
    FRESH FRUIT SALAD
  • LEMON
    vanilla flavored Chantilly cream, meringue and lemon curd
    € 10
    LEMON
  • RASPBERRIES
    mix of seasonal fruit with vanilla cream and bitter cocoa crumble
    € 12
    RASPBERRIES

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