MENU GLASS AUGUST WEB

APPETIZERS
Squab, berries, gastrique and peanut butter powder
€ 24Red and white shrimp, raw and cooked
tomato coulis and Pernoud cloud
€ 28Hamachi carpaccio, tuna tartare, oyster sauce
Asetra caviar, oil and vinegar Frigo sorbet
€
40-
Cherry, stracciatella cheese, red beet
horseradish sprout and fresh herbs
€
25-
SIGNATURE
august 2016 , menu
Beef tartare, capers from Pantelleria
and wasabi scented tobiko and orange
€ 26-
glass hostaria, august
2016 ,
menu, appetizers -
pag 1
PASTA COURSES
SECOND COURSES
Potato gnocchi, sea urchin
black garlic bagnacauda and salted lemon
€ 26Tagliolini, lemon zest, bisque and prawns
€
28-
Smoked Riserva San Massimo risotto, tomato, cumin,
candied ginger and turmeric
€
30-
Spicy olive oil confit black cod, shiro miso sauce
lime cream, charred onion with brown sugar
€ 30Pork, coffee glaze, salsify and roasted fig
€ 28Scented sumac lamb, stilton cheese
carrots and fennel pollen
€ 30Red mullet, pistachio, foie gras and lemon tortellini
€ 30SIGNATURE
SIGNATURE
Foie gras stuffed ravioli, amaretto and apple
€
36-
60 month aged Parmesan stuffed ravioli
Isigny butter and mushrooms
€
glass hostaria, august
28-
2016 ,
menu, pasta courses -
pag 2
Rock lobster, lassi, almonds, avocado
fresh herbs and must
€ 4265° egg, mushrooms, 30 months aged
Grana Padano fondue
€ 25Beef filet, foie gras
and demi glace
€ 70-
glass hostaria, august
2016 ,
menu, second courses -
pag 3
VEGETARIAN MENU
Avocado, fresh and pickled radish, sesame seeds and yuzu miso dressing
Cherry, stracciatella cheese and red beet
60 month aged Parmesan stuffed ravioli, Isigny butter
65 degrees poached egg, mushrooms, truffle and parsley coulis
Predessert
Black corn, apricot, pistachios and milk ice cream by Frigo
Petits fours
€
MODERN MENU
85A creative tasting of ten courses
Traditional and/or vegetarian menus are for the entire table
for all the table
TRADITIONAL MENU, BUT... NOT TOO MUCH
€
110-
Beef tartare, capers from Pantelleria, wasabi scented tobiko and orange
Squab, berries, gastrique and peanut butter powder
Scented sumac lamb, stilton cheese, carrots and fennel pollen
Amatriciana sauce stuffed pasta and crispy guanciale
Sweetbreads, cherries and foie
Coffee, condensed milk, crunchy almonds, and Baileys ice cream
Petits fours
€ 85Traditional and/or vegetarian menus are for the entire table
glass hostaria, august
2016 ,
menu, vegetarian and traditional, but...not too much -
pag 4
glass hostaria, august
2016 ,
menu, modern -
pag 5
OFFAL MENU
Puffed small nerves with sriracha sauce
Veal tongue pastrami, ciauscolo, mustard and pickled vegetables
Veal heart, smoked potato, habanero and truffle
Foie gras ravioli, amaretto and smith apple
Sweetbreads, cherries and sweet soy sauce
€
glass hostaria, august
75-
2016 ,
menu, offal -
pag 6
Cristina Bowerman
Edoardo Fortunato
Francesco Costantini
Giorgia Pancirolli
Andrea Ritarossi
Isotta Salabè
Luca Savarese
Fabio Spada
Riccardo Nocera
Vanessa Croce
Nicola Bono
Antonietta Cirillo
Leonela Galeone