Amuse bouche
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Goat cheese salad

Rocket lettuce tossed in raspberry vinaigrette topped with goat cheese, figs and pecan nuts

ALLERGRINI / CORTE GIARA- Prosecco Dry Millesimato DOC

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Tiger prawn

Home cured smoked bacon wrapped tiger prawn on Japanese potato salad

BATASIOLO -Roero Arneis DOC

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Oxtail cappuccino

Very strong flavored oxtail clear soup broiled with cream and curry powder

VIGNETI DI ZABU-Chiantari Chardonnay IGT

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Us prime beef rib strips

Sous-vide Prepared Us prime beef rib strips glazed with apple reduction garnished with caramelized apple red onion brunoise

VIGNETI DI ZABU- Chiantari Nero D' Avola Sicilia IGT

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Slow cooked duck breast

Slow cooked duck breast resting on roasted celeriac mashed potato and an orange marsala glaze

FARNESE VINI SRL- Negroamaro Velar IGP

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Coffee caramel dessert

The tastes from coffee and caramel combined in one dessert

Zebo Moscato IGT-Carlo Pellegrino

2250,- pp

Specials

Chefs Creations 21st of August 2019
Poseidon’s WINE CELLAR  presents on 21st of August 2019
Wine Dinner 4th august 2019
Amuse bouche
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Goat cheese salad Rocket lettuce tossed in raspberry vinaigrette topped with goat cheese, figs and pecan nuts
"Chef's Favorite"
1.Carpaccio 250,-