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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

  • TENDERLOIN OF SAN VENANZO
    served with coarse salted focaccia
    € 18
    TENDERLOIN OF SAN VENANZO
  • PRAWNS
    served with a citrus sauce and flambeed with Marsala wine
    € 18
    PRAWNS
  • FRESH ASPARAGUS
    with avocado and hard-boiled egg, served with a lemon and Dijon mustard dressing
    € 15
    FRESH ASPARAGUS
  • ARTICHOKE
    flan with a Cantabrico anchovie dressing
    € 15
    ARTICHOKE
  • VEAL
    salad of oxtail and crunchy celery with Xeres vinegar
    € 15
    VEAL
  • FREE RANGE EGG
    prepared in a mold and served with a parmesan zabaglione and fresh seasonal black truffles
    € 16
    FREE RANGE EGG

First Courses

  • VELVETY POTATO SOUP
    made with Colfiorito red potatoes and served with a marjoram flavored cream and “Decimi” extra virgin olive oil
    € 16
    VELVETY POTATO SOUP
  • STRINGOZZI
    “Clitunno River Mill” stoneground flour pasta with seasonal black truffle
    € 18
    STRINGOZZI
  • TAGLIOLINI
    egg pasta served with basil pesto and lemon-thyme flavored shrimp tartar
    € 22
    TAGLIOLINI
  • TRIANGLES
    hand rolled pasta filled with pears and served with a foie gras and Sagrantino passito wine sauce
    € 20
    TRIANGLES
  • RICE
    carnaroli rice with starflower greens and parmigiano reggiano cheese
    € 18
    RICE

Main Courses

  • BEEF TENDERLOIN
    grilled and served with a sauce made of cheese aged in volcanic rock and extra virgin “Marfuga” olive oil
    € 30
    BEEF TENDERLOIN
  • SQUAB
    slow cooked and served with a strawberry and ginger chutney
    € 28
    SQUAB
  • GUINEA FOWL
    filet served with a currant and honey sauce
    € 26
    GUINEA FOWL
  • YELLOWTAIL FISH FILLET
    Pacific-caught served with silky lemon sauce
    € 30
    YELLOWTAIL FISH FILLET
  • PARMIGIANA
    baked strata of seasonal vegetables with tomato and basil sauce
    € 18
    PARMIGIANA

Desserts

  • CREME BRULEE
    scented with Madagascar vanilla
    € 10
    CREME BRULEE
  • SEMIFREDDO
    soft and creamy pistachio ice cream served with a salted chocolate crumble
    € 12
    SEMIFREDDO
  • INDIVIDUAL CAKE
    cool dark chocolate cake with a coffee flavored coulis
    € 12
    INDIVIDUAL CAKE
  • SORBET
    of seasonal fruit freshly blended to order
    € 10
    SORBET
  • MILLEFEUILLE
    crispy puff pastry with Chantilly cream and strawberries with a mint aroma
    € 10
    MILLEFEUILLE
  • FRESH PINEAPPLE
    marinated in Drambuie with Hibiscus flowers and a rum-raisin gelato
    € 11
    FRESH PINEAPPLE

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