A LITTLE SOMETHING FOR EVERYONE

I PREPARED A MIX OF GREEN LETTUCE, APPLE, ARUGULA, THINLY SLICED FRESH CUCUMBER AND CHERRY TOMATOES - DRESSED WITH FRENCH DRESSING. SIMPLE, REFRESHING, JUST WHEN YOU NEED IT.

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220 G

I COMBINED CREAMY BURRATA WITH ROASTED PEACHES, FRESH VEGETABLES AND CRISPY BREAD. I ADDED BALSAMIC DRESSING, DUSTED IT WITH PAPRIKA POWDER, AND INCLUDED CUCUMBER, RADISH AND LOLO ROSSO LETTUCE. THE KIND OF SALAD YOU WANT TO LOOK AT BEFORE YOU TAKE A BITE.

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470 G

I FERMENTED THE CHINESE CABBAGE AND COMBINED IT WITH GOCHUJANG SAUCE WHICH BRINGS THE DISTINCTIVE SPICINESS, FRESHNESS AND UMAMI PIQUANCY

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180 G

I CUT THE TOMATOES AND PEPPERS INTO JUICY PIECES, THEN COMBINED THEM WITH PICKLED LEEKS WHICH ADDS SHARPNESS. WITH IT I SERVE CRISPY SOURDOUGH AND COLD GAZPACHO THAT OPENS UP UMAMI AND SOUR NOTES, TURNING IT INTO
A MODERN, REFRESHING INTERPRETATION OF TRADITION.

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180 G

I MIXED THE FRIED EGGPLANT WITH THE TOMATOES AND THE SUMPTUOUS STRACIATELLA, THEN TOPPED EVERYTHING WITH SWEET CHILLI SAUCE THAT COMBINES SWEET, SALTY AND HOT. CREAM STRUCTURE AND CRISPY THIN BREADING MAKE THE PERFECT SNACK.

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525 G

I MAKE THE CLASSIC CAESAR WITH ICEBERG LETTUCE, GRILLED CHICKEN, CRISPY BREAD, ANCHOVY CAESAR DRESSING, PROSCIUTTO CHIPS AND PARMESAN.

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420 G

I GRILLED CRISPY BAGUETTE SLICES, SPREAD THEM WITH CRÈME FRAÎCHE, AND TOPPED WITH PICO DE GALLO MIX. THAT FIRST BITE? AROMATIC, FRESH, AND OPENS UP YOUR APPETITE.

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350 G

I MIXED THE CORN WITH CIPOLLINI ONIONS, PANCETTA, CHILI AND GARLIC, AND FINISHED WITH BUTTER AND LIME THAT LIVENS UP EVERY BITE.

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150 G

I STUFFED THE GYOZA WITH VEGETABLES, SO IT BROWNED TO GET A CRISPY BOTTOM AND A SOFT STEAMED TOP. SIMPLE AND FULL OF FLAVOR.

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180 G

I FRIED THE FRIES TO PERFECTION, ENRICHED THEM WITH TRUFFLE OIL AND TRUFFLE PASTE, THEN TOPPED WITH FRESHLY GRATED PARMESAN AND CHIVES. FOR WHEN YOU NEED MORE THAN JUST A SIDE.

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260 G

ON A WOODEN BOARD I ARRANGED NJEGUŠKI PROSCIUTTO, BEEF PROSCIUTTO, CRACKERS AND KULEN, ALONG WITH A MIX OF CHEESES. WARM, RUSTIC, WIDE RANGE OF FLAVORS. /200 G

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200 G

I FILLED ASIAN ROLLS WITH FRESH VEGETABLES AND FRIED THEM UNTIL GOLDEN. SERVED WITH HOISIN SAUCE.

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350 G

I LIGHTLY GRILLED THREE TORTILLAS AND SPREAD CREAMY AVOCADO ON THEM. FILLED WITH AROMATIC CHILI CON CARNE SAUCE AND CAJUN SPICE, THEN TOPPED WITH PICO DE GALLO AND LIME SLICES.

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280 G

I GRILLED HALLOUMI CHEESE AND SERVED IT WITH A HONEY-OLIVE OIL DRESSING, SPRINKLED WITH ROUGHLY CHOPPED WALNUTS. SWEET, SAVORY, AND PERFECTLY BALANCED.

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280 G

FINELY CHOPPED BEEF TENDERLOIN WITH MISO MAYO, SOY SAUCE, HOT TABASCO, SHALLOTS, PICKLED APPLES, AND SPICES LIKE GINGER, GARLIC, AND CHIVES. SERVED ON CRISPY TOASTED BAGUETTE WITH BUTTER.

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310 G

I SERVED THE SWEET POTATO IN A THAI CURRY SAUCE THAT CARRIES THE SCENT OF DJUMBIR, GARLIC AND A SLIGHT SPICINESS. QUINOA, RED PEPPER, ALMOND AND PANKO ADD STRUCTURE, AND PARSLEY ADD A FRESH NOTE.

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530 G

Warm, salty and crunchy, a small addition that always ends the whole story on the table.

250 G

I FRIED THE CHICKEN BREASTS UNTIL JUICY AND TOPPED THEM WITH THE CLASSIC PICCATA SAUCE OF BUTTER, LEMON AND CAPERS. I SERVE WITH YOUNG POTATOES THAT ABSORB A SOUR, WARM NOTE.

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400 G

I PREPARED CHICKEN FILLET IN PANKO BREADCRUMBS, THEN FRIED IT TO PERFECT CRISPNESS. I SERVE IT WITH BABY POTATOES, COLESLAW SALAD, AIOLI SAUCE, AND BANANA KETCHUP.

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400 G

I BAKED THE TURKEY BREASTS UNTIL THEY WERE JUICY, THEN LAID THEM ON TOP OF THE SMOKED CARROT PUREE THAT BRINGS, A VELVETY BASE. I ALSO ADD MAPLE GLAZED CARROTS FOR ANOTHER LAYER OF SWEET AND ROASTED, AND THE RICE CHIPS BRING A CRUNCHY CONTRAST. TO FINISH WITH A PARMESAN VELOUTE SAUCE THAT COMBINES SMOKY, SWEET AND UMAMI IN A SOFT, PERFECTLY BALANCED BITE.

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400 G

I SERVE GRILLED RIBEYE STEAK AS TAGLIATA, TOPPED WITH CHIMICHURRI SAUCE, CRISPY FRIED BABY POTATOES, AND GRILLED JALAPEÑOS. FINISHED WITH AROMATIC GARLIC AND THYME BUTTER.

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410 G

I BROWNED THE STEAK TO A JUICY PINK INSIDE AND SERVED WITH YOUNG POTATOES THAT ABSORB JUICES. I ADDED A MIX OF LETTUCE FOR A FRESH BALANCE.

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400 G

I BAKED THE STEAK TO PERFECT SOFTNESS AND SERVED WITH IT A CAULIFLOWER AND YEAST PUREE THAT BRINGS DEPTH. I ADDED RADISHES FOR A FRESH CRUNCH AND A THIN NOTE OF WORMWOOD AND SORREL THAT REVEAL A BITTER-SALTY UNDERTONE.

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300 G

AUTHENTIC ITALIAN CARBONARA WITH SPAGHETTI, A CREAMY SAUCE MADE FROM EGG YOLKS, PARMESAN, AND PECORINO, FINISHED WITH CRISPY PANCETTA AND FRESHLY GROUND BLACK PEPPER THAT ROUNDS OUT THIS RICH YET BALANCED DISH.

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560 G

I SERVE RIGATONI PASTA WITH A RICH AND AROMATIC BOLOGNESE SAUCE, SLOW-COOKED WITH PATIENCE. FINISHED WITH FRESHLY GRATED PARMESAN – COMFORT FOOD THAT’S NEVER LOST ITS SOUL.

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390 G

I COMBINED THE RIGATONI WITH BUTTER, COARSE SALT AND FRESHLY GROUND PEPPER, THEN ADDED A LITTLE YELLOW SUGAR. I melt the Parmesan into a smooth, creamy sauce, and over it comes grated truffles that give a rich, distinctive scent.

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280 G

I COOKED CREAMY RISOTTO WITH WHITE WINE AND DRIED PORCINI MUSHROOMS, ENRICHED IT WITH PARMESAN, BUTTER, AND THYME. I SERVE IT WITH RIBEYE STEAK CUBES. A PERFECT BLEND OF EARTHY FLAVORS AND RICH TEXTURES.

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395 G

CREAMY RISOTTO IN A SAUCE MADE FROM PUMPKIN AND COCONUT MILK, WITH ZUCCHINI AND JUICY PIECES OF CHICKEN. I FINISHED IT WITH PARMESAN AND BUTTER – FOR FULL FLAVOR AND A TEXTURE THAT COATS EVERY BITE.

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460 G

I SERVE GRILLED SALMON FILET WITH PARSNIP PURÉE, FRIED BABY POTATOES, CHARRED ONION AND KIWI SALSA - TOPPED WITH CRISPY PANKO CRUMBS.

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440 G

I TOPPED THE SEA BASS WITH CHIMICHURRI TO REVIVE ITS SOFTNESS, AND WITH IT I ADDED A SEARED SCALLION AND POTATO SALAD WITH CUCUMBER THAT BRINGS A COOL BALANCE.

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250 G

I FILLED THE TORTILLA WITH CHILI CON CARNE MEAT, WARM RICE, AVOCADO CREAM AND FRESH PICO DE GALLO. WITH IT I SERVE FRENCH FRIES THAT ADD AN EXCLAMATION POINT AT THE END.

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510 G

ON A BRIOCHE BUN, I STACKED THREE GRILLED BEEF PATTIES WITH MELTED CHEDDAR CHEESE. I ADDED BURGER SAUCE, FRESH ICEBERG LETTUCE, PICKLED ONION, AND GRILLED BACON. ERVED WITH FRIES.

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460 G

I STEAMED THE BAO DOUGH UNTIL SOFT AND LAID THE KATSU BREADED CHICKEN INSIDE, WHICH BRINGS A WARM CRUNCH. THEN ADDED FRESH COLESLAW TO SOFTEN THE BITE AND COATED KIMCHI WITH MAYONNAISE THAT COMBINES SWEET, SALTY AND SPICY INTO ONE DELIGHT.

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410 G

IN THE SOFT, WARM BAO DOUGH I LAID OUT THE ICEBERG, THEN THE JUICY PORK BELLY SLOWLY BAKED TO A CARAMELIZED CRUST. I TOPPED IT WITH BARBECUE SAUCE FOR THE SMOKE AND SWEETNESS, AND THE PICKLED ONIONS ADD A FRESH BALANCE THAT ROUNDS OFF THE WHOLE SNACKING EXPERIENCE.

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410 G

IN A SOFT BRIOCHE BUN, I PLACED BEEF, ADDED TRUFFLE MAYO AND ONION-BACON JAM – ALL SEASONED WITH PECORINO ROMANO. SERVED WITH TRUFFLE PARM FRIES – A SMALL FEAST FOR SPOILED SENSES.

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460 G

I SLOW-SIMMERED THE VEAL TAILS TO GET A DEEP UMAMI TEXTURE, SO I WRAPPED THEM IN NOTES OF SALTED CARAMEL. CUCUMBER AND MINT GEL BRINGS FRESHNESS, AND FERMENTED SORREL BRINGS A SLIGHT SHARPNESS. AT THE END, I TOP EVERYTHING WITH COFFEE SAUCE THAT ROUNDS OUT THE BITTER, SALTY, UMAMI, AND SWEET IN ONE BITE.

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480 G

I SLOWLY BAKED THE PORK PAMPHLET UNTIL IT GOT CARAMELIZED
CRUST AND SOFT INTERIOR, SO SHE COMBINED IT WITH CREAMY CORN ACCOMPANIED BY PICKLED ONIONS, PANCETTA, CHILI AND LIME. MISO CABBAGE BRINGS
UMAMI DEPTH, AND THIN APPLE LEAVES ADD A FRESHNESS THAT
GENTLY CONNECTS SALTY, SOUR, SWEET AND SLIGHTLY BITTER.

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460 G

I made layers of potato gratin and smoked drumsticks, then combined them with the eggplant and zucchini sauce. I finish it all off with a Greek yogurt foam that brings a light, fresh note to this full, warm dish

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490 G

I STUFFED THE FRESH PASTA WITH SLOW-COOKED VEAL TAILS AND RICOTTA, THEN TOPPED THEM WITH WARM DEMI GLACE SAUCE AND BUTTER. I FINISHED WITH PISTACHIOS AND CRISPY PANKO BREADCRUMBS THAT BRING CONTRAST TO THE DEEP, UMAMI FILLING.

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460 G

I SLOW-COOKED PORK KNUCKLE UNTIL COMPLETELY TENDER, THEN HAND-PULLED IT AND IMMERSED IT IN A CREAMY HORSERADISH AND WHITE WINE SAUCE. I SERVE IT WITH ROASTED BABY POTATOES – RUSTIC, RICH, HONEST.

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530 G

CREAMY SOUP MADE FROM VEGETABLES AND HOMEMADE CHICKEN BROTH – CELERY, CARROT, ONION, AND POTATO. COOKED IN BROTH, THEN BLENDED INTO A SILKY-SMOOTH POTAGE. FINISHED WITH COOKING CREAM, FRESH PARSLEY, AND A TOUCH OF PEPPER – TO WARM YOU UP AND CALM YOU DOWN.

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450 G

I SAUTÉED BUTTERNUT SQUASH WITH ROOT VEGETABLES AND SPICES, THEN SOFTENED IT IN COCONUT MILK. FOR A HINT OF WARMTH – A TOUCH OF GINGER. PLEASANTLY SPICY – BUT NEVER HARSH.

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460 G