bliss

Laboratorio Del Galileo - Thursday, December 9, 2004

Stone Crab with Caviar Sauce and Parsnip Puree

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Roasted Duck Liver with Fried Semolina, Cotognata, Duck Jus

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Jerusalem Artichoke Soup with Bagna Cauda Timbale Cotechino and Chives

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Tortelloni of Skate Wing with Rapini

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Papparedelle with Wild Game Ragu

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Risotto with White Truffle

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Sauteed Sea Scallops with Lentis, Baby Fennel and Fennel Sauce

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Roasted Squab Leg stuffed with Chanterelle and Porchini, served with Polenta and Stuffed Dried Tomato

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Cheese

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Pannetone with Caramelize Banana and Zabaglione Sauce

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Baby Pineapple Souffle

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Bomboloni