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January 2010

Appetizers
The small bowl of boiled meat with mustard and figs bagnet


The fiochetto of salted pork, crispy bread pudding

The peppers, grilled palettta of Coggeshall and anchovy sauce

The creamed cod, all 'olive oil, polenta croutons full

First
The cream of pumpkin and quenelles Seirass
(ricotta cheese in the hay)

whole wheat spaghetti with purple potatoes, cabbage fondue on Bettelmat

I malfatti tomino potatoes and bacon and goat's butter mountain

The puree and risotto with carpaccio of shrimp

Seconds
The grilled pork chops, pork rind and beans in her wet

The loin of lamb with thyme and garlic poached

The beef cheek Gattinara

The tuna with sesame seeds, lentils and leeks soup

The selection of cheeses national

Sweets
The bundle of dough with apples and raisins, vanilla sauce parfait

The crisp, creamy nougat

The chocolate pudding, mousse and pears in spiced wine syrup

The Catalan cream with passion fruit
The house made tiramisu

New Daily Wordsearch 2010

holiday menu holiday menu

Eve 2009

tasting of appetizers: The Raw

Vigezzo Valley and chestnuts, baked in phyllo dough with sausage and lentils, marinated beef carpaccio emulsion gorgonzola cheese, pumpkin pie and scoop of Coggeshall, raw tuna on a bed of basmati rice, creamed
of cod and toasted polenta, salmon tartare

its caviar risotto with carpaccio of shrimp coulis and

chestnut flour pancakes with thistles and artichokes on a fondue of fontina

The cheek of veal with creamy polenta on Gattinara The full

nougat parfait with chocolate cream nyangbo 68%

(Valrhona Grand Cru of the territory)

Renfrew Eating Disorder Recipe

Christmas 2009


tasting of appetizers:

serrano ham and parmesan wafer , our on mashed brown sausage, beef roulade with pickled vegetables, dumplings of dough stuffed phyllo thistles and fondue quennelles of cod fish, jumbo shrimp wrapped in bacon, a salad of octopus and shellfish risotto
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Castelmagno and scoop Coggiola
cream of pumpkin with gnochetti Seirass
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Spallina of veal with truffle sauce
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The Bavarian cake with creamy hazelnut