Il Menu Venezia a Milano...

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1 Il Menu Venezia a Milano In a place that can evoke powerful emotions, dreams and realty come together with the utmost quality, the exquisite hospitality of Château Monfort and the culinary vision of Venissa. It s a fairytale pairing wherein the neo-romantic allure of the residence acts as the backdrop for a dining experience crafted around the excellence of the raw materials and typical Italian savoir faire when it comes to exalting them using the principles of the fine art of traditional cuisine. Chef Andrea Asoli Restaurant Manager and Sommelier Fernando E. Garcia Velasco It will be our pleasure to suggest menu alternatives to those with dietary allergies or restrictions

2 Starters Mazzancolle in red 30,00 King prawns lightly seared laid on a cream of spicy tomato with " Tropea " onions ice cream, caramelised red onion and tomato tapioca chips. 2/5/9 Sea and vegetable garden 25,00 Scallops become a pancake stuffed with eggplant, tomato, basil and " ricotta " cheese crust. 1/5/7/14 Summer circle 22,00 Salads with seasonal vegetables, fruit, "robiola " cheese from Valsassina served in a tuscan bread cheese flavoured with citrus fruit. 1/7/8/10 Tribute to Cipriani 25,00 Carpaccio beef, with onions, sardine and a soft cream made with eggs, lemon and Worcestershire sauce. 3/4/5/7/10/12

3 First Courses White, yellow,red 22,00 Ravioli stuffed with a cream of yellow and red peppers roasted and creamed with light " pesto ". The dish is completed with " Stracciatella " cheese and an emulsion of almonds and garlic. 1/3/7 Scialatielli 22,00 Homemade pasta flavoured with tomato powder and served with razor clams ice cream, clams and yellow. 1/14 Sea soup 25,00 A soup made with curled octopus, tomato and fish catch of the day. 2/4/9/14 Thinking to Venissa 25,00 " Ruote pazze " pasta by Benedetto Cavalieri cooked with codfish milk and stuffed with cuttlefish, cream of codfish and beans. 1/4/7/9

4 Main Courses Sea from Milan 35,00 Slice of turbot breaded like a " costoletta alla milanese " served with turbot eggs mayonnaise and a saffron potato stuffed with tripe of fish. 1/3/4/5/7/8 Fish and mussels 30,00 Purple " centrolofo " fish with mussels cream, wires vegetables and a shot of sorbet arugula and ginger ale. 4/6/14 Lamb and peppers 30,00 Fillet of baby lamb cooked at low temperature and served with its juice and smoked green peppers, chanterelle mushrooms and red puffed rice. 9 Piglet,cherry and rhubarb 28,00 Piglet cooked baked for twelve hours at eighty-five degree and served with a cherry sauce and rhubarb chutney. 7/9/10

5 Desserts Peach,peach,peach 16,00 Variations on peach with Bellini jelly, peach mousse, peach and saffron sorbet, peach soft cake, panettone peach, fresh peach with Frangelico liqueur and hazelnut crumble. 1/3/5/7/8/11 Seasonal ravioli 14,00 Homemade pasta stuffed with lemon curdle and served with a watermelon and cucumber soup and lovage sorbet. 1/3/7/9 Egg without egg 15,00 A nest of cotton candy with an egg made with white cocoa butter, yogurt mousse filled with apricot sauce and served with apricots in vanilla syrup. 3/7 Gluten and dairy products free 14,00 Soft almonds biscuit with cherry cream and beetroot chips with cocoa. Complete the recipe a cherry sorbet and a white chocolate spiral. 3/8

6 Venissa The Venissa Estate lies on Mazzorbo, one of the three islands of Native Venice, an archipelago of nature, colors, flavors, and art that also includes Burano and Torcello. Venissa is the perfect example of a walled vineyard. It was restored by the Bisol family of Prosecco fame, and in it grows the Dorona di Venezia variety, native to the Venetian Lagoon and cultivated for centuries until nearly becoming extinct after the great flood of Today, from this rediscovered gem, the Bisol family produces fewer than 4000 bottles per year of Venissa. It is one of the most sought-after white wines in the world by wine enthusiasts, a unique wine with notes of salinity that recalls the lagoon and its perfumes. In order to fully experience the world of Venissa, guests can stay at one of the nineteen rooms located in the Wine Resort on the estate itself immersed in the lagoon and the vines, or on Burano, the island located just a short walk from Venissa across a small wooden footbridge famous throughout the world for its fishermen, lace makers, and rainbow-colored houses. The walled vineyard serves as the enchanting backdrop of the Ristorante Venissa, a gourmet restaurant with ten tables where four talented young chefs interpret the ingredients of Native Venice: fish from the lagoon, vegetables cultivated on the estate by nine local pensioners, and wild herbs tended to by the chefs among the vineyard s vines. In 2015, Venissa was the first restaurant in the world to earn a Michelin star with a team of four chefs as opposed to a single executive chef: it has become a kind of laboratory that gives four young chefs from around the world the opportunity to express their immense talent, guided by Venissa s culinary philosophy. Andrea Asoli, one of this four Chefs, is now representing Venissa s cuisine at Rubacuori by Venissa. Allergen Directory

7 Next to the name of each dish, you will find which allergens arte contained, according to the following numerical correspondence 1. Cereal containing gluten (wheat, barley, rye, oats, spelt, kamut or their hybridised strains) and derivate 2. Shellfish and derivate 3. Eggs and derivate 4. Fish and derivate 5. Peanuts and derivate 6. Soy and derivate 7. Milk and derivate ( including lactose) 8. Nuts sa almond (Amigdalus communis), hazelnuts (Corylus avellana), walnuts (Junglan regia), cashews (Anacadium occidentale), pecans (Carya illinoienses {Wangenh} K.KOch), Brasil nuts ( Bertolletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and derivate 9. Cerely and derivate 10. Mustard and derivate 11. Sesame seeds and derivate 12. Sulphur dioxide and sulphites at concentrations overdose 10 mg/kg or mg/l identified as SO2 13. Lupine and lupine-based products 14. Mollusc and mollusc-based product