07 Dec FILETTO DI CERVO, SALSA AL PINOT NERO E TARTUFO, COMPOSTA DI MELE ROSA, POLENTA TARAGNA E FUNGHI TRIFOLATI
Weekend Special: December 8 – 10, 2017
Mountains and the winter season call for comfort food that is rich with a lot of flavor. Even if we live in a bustling city, our minds fly and connect with this satisfying feeling. Luisa Silvia remembers the Italian Alps with this weekend’s special and wants to send a special message with a gorgeous recipe that she has refined and prepared many times.
The venison tenderloin is marinated in pinot nero along with a selection of spices and herbs. Oven roasted in clarified butter with the pinot nero and black truffles, it will then be served medium rare in its own reduction along with Oregon pink apple compote, crispy polenta taragna and wild truffled mushroom.