Welcome to Marini s on 57

Transcription

1 Welcome to Marini s on 57 Our culinary philosophy focuses on Italian contemporary dining with a twist in innovative methods. Led by our award-winning chefs, we are delighted to present their set menus respectively named for the techniques and ingredients chosen for each union. At Marini s on 57, we hope to provide you with only the best, from your Christofle silverware, to the exclusive linens and stemware provided, we serve to please your entire dining experience with us. At our Chef s request, all food items are prepared in-house. Although due care is taken, dishes may still contain traces of certain ingredients which may cause allergic reactions to some guests. If you have any known allergies, kindly inform your server prior to placing your order.

2 Spring In honour of the season, all dishes presented are prepared with seasonal ingredients sourced from all over the world RM Courses Welcome to the cuisine CIOCCOLATINI SALATI Valrhona chocolate with extra virgin olive oil, Sevruga caviar & pink salt FIORI DI ZUCCA Tempura style zucchini flowers filled with ricotta, spinach & dried bottarga on lavender pillow GAMBERO ROSSO Raw cut pink Apulia prawns, Arugula purée, tomato granite & caviar powder TARTAR DI CERVO Deer tartar with mâche leaves, cocoa powder & horseradish onion cream CAPASANTA Norwegian scallops, shaved truffles & Dashi Wakame MAIN COURSE RISOTTO AI FUNGHI Risotto with spring Shimeji, Portobello & 32-month aged Parmigiano-Reggiano TROTA DI MARE 39-degree sous-vide Petuna ocean trout, horseradish & dill FARAONA Roasted guinea fowl, fennel, onions, apple & sago tarragon PRE-DESSERT DESSERT CHEESE GOLDEN EGGS CIOCOLATO PRIMAVERILE 70% Valrhona Guanaja chocolate mousse with chilli ganache, edible flowers & raspberry sorbet or Cheese trolley selection ( 2 Choices ) CHOCOLATE Spring fashion Ambra 38% Ambra chocolate with pure cocoa butter, light, creamy, & delectably rich. Caramelized Macadamia truffle 52% felcor dark chocolate ganache filled with caramelized macadamia nut Caramel with Passion fruit 36% Edelweiss Ronda white chocolate with pure cocoa butter & caramelized passion fruit. Matcha 36% Edelweiss Ronda white chocolate with pure cocoa butter. Best combination to enhance the aroma of matcha tea.

3 Tradition Using traditional ingredients and methods of preparation to bring back the old Italian charm RM Courses RM Courses Welcome to the cuisine INTRO Ancona fried olives BURRATA Apulia burrata, Japanese Momotaro tomatoes & fresh basil BRESAOLA House-made dry-aged Wagyu Punta D Anca served with pink salt, Arugula & pecorino foam PASTA E FAGIOLI Borlotti bean soup with Amatriciana veal bacon, fried basil & spicy rosemary oil LINGUINE AL CARTOCCIO CARTA FATTA Linguine pasta with assorted seafood Cartoccio style MAIN COURSE ROMBO ALL ANCONETANA Pan-fried Mediterranean turbot fish fillet with potatoes & olives Or VITELLO Medallions of veal tenderloin with Shimeji mushrooms & shaved truffles Or AGNELLO ARROSTO Roasted Australian lamb with leek & port wine jus PRE-DESSERT DESSERT CHEESES BOMBOLONE Bombolone, Italian fritoe filled with house-made pastry cream TIRAMISU Traditional Italian layered dessert with espresso, Marsala wine, Savoiardi & cocoa powder Or Cheese trolley selection (2 selection) CHOCOLATE Bitter Chocolate 70% Guanaja dark chocolate with pure cocoa butter. Bittersweet & delicate on the palette. Dark Crispy Feulletine 52% Felcor chocolate with pure cocoa butter & pailleté feuilletine. Slightly bittersweet with a delightful crunch. Milk Chocolate Coin 38% Ambra chocolate with pure cocoa butter, baked nuts & dried apricots. Fruity & gritty aromas from the fruit & nuts. Café Bitter 70% Guanaja dark chocolate with pure cocoa butter. Extracted coffee bean notes to refresh the palette.

4 ANTIPASTI - ENTREE FINE RUSSIAN CAVIAR SEVRUGA 990 IMPERIAL 1,390 BELUGA 2,000 Served with pan brioche, blinis, assorted condiments & 2 Vodka shooters OSTRICHE 48 PER PIECE Native Belon oysters with frozen shallot granite & red radish FEGATO CON PATATE E SALSA AI LAMPONI Choice of pan-fried or grilled liver, raspberry vinaigrette & boiled potatoes Duck 157 Goose 207 TARTAR DI MANZO 148 Finely minced pure Angus beef with 18 condiments & pan brioche BRESAOLA 139 House-made dry-aged Wagyu Punta D Anca served with pink salt, Arugula & pecorino foam BURRATA 98 Apulia burrata, Japanese Momotaro tomatoes & fresh basil PASTA E FAGIOLI 78 Borlotti bean soup with Amatriciana veal bacon, fried basil & spicy rosemary oil GAMBERO ROSSO 128 Raw cut pink Apulia prawns, Arugula purée, tomato granite & caviar powder CIOCCOLATINI SALATI E OSTRICHE 157 Valrhona chocolate with extra virgin olive oil, Sevruga caviar, Belon oyster & sesame sauce INSALATA STAGIONALE 88 Seasonal salad with tomato granite, basil granite, roots, leaves, herbs, crumbs, 12 dressing & choices of 4 perfumes CAPASANTA 128 Norwegian scallops, shaved truffles & Dashi Wakame CRUDO 248 Cold cut Hokkaido scallop, Argentinian pink prawns, lobster, octopus & ocean trout, finished with caviar powder

5 PASTA & MAINS LINGUINE AL CARTOCCIO CARTA FATTA 157 Linguine pasta with assorted seafood Cartoccio style RISOTTO AI FUNGHI 108 Risotto with spring Shimeji, Portobello & 32-month aged Parmigiano-Reggiano FREGOLA SARDA 127 Sardinian Fregola pasta stewed with Mantis prawns, mussels & crustaceous foam PAPPARDELLE AL TARTUFO 229 House-made flat broad pasta, sliced truffles, clarified butter & 32-month aged parmesan cheese CAPELLINI ALL ARAGOSTA 178 House specialty, Angel hair pasta with Maine lobster tail & light tomato sauce TROTA DI MARE degree sous-vide Petuna ocean trout, horseradish & dill ROMBO ALL ANCONETANA 238 Pan-fried Mediterranean turbot fish fillet with potatoes & olives VITELLO 188 Medallions of veal tenderloin with Shimeji mushrooms & shaved truffles AGNELLO ARROSTO 198 Roasted Australian lamb with leek & port wine jus FILETTO DI MANZO 189 Roasted Angus beef tenderloin, bone marrow & bordelaise sauce TAGLIATA 268 Dry-aged Wagyu beef tenderloin with beetroot, cauliflower, polenta & dried mushrooms FARAONA 188 Roasted guinea fowl, fennel, onions, apple & sago tarragon

6 DESSERT - DOLCI MARINI S TIRAMISU - PICK ME UP 38 Traditional Italian layered dessert with espresso, Marsala wine Savoiardi & Cocoa powder PICNIC 45 Summer chocolate pralines, mixed fruits & gelato served picnic style ROSSO 42 Red chocolate sphere with raspberries, raspberry jelly & sorbet CROCCANTE E PASSIONE 42 Crunchy meringue, passion fruit sorbet, mango sauer & mixed fresh berries FONDANTE CON GELATO ALLA VANIGLIA 42 70% pure valrhona melted chocolate & vanilla gelato Please allow 15 minutes preparation time ARTIGIANALE 148 Dessert imitates art, right on your table Minimum 3-4 pax GELATO VANIGLIA 28 House-made vanilla gelato & fresh berries CHEESE SELECTION Cheese trolley selection: 1 Slice 28 3 Slice 48 5 Slice 78 ITALY (D.O.P) Pecorino di fossa Blu 61 with Barolo grapes 32-month aged Grana Padano Asiago stravecchio Caprino Tallegio Pecorino Romano Caciotta Ubriaco FRANCE (D.O.P) Epoisse Cheese selections are served with house-made dried-fruits, pan brioche, grissini, Wittenberg bread, fig jam, onion marmalade & Lombardy Cremona mustard