Nicolas Joanny

 Italian Food Festival

Promotional Menu

Starter

 Pumpkin soup served with a spinach and sautéed ricotta gnocchi

Sautéed scallops, red pepper mousse, smoked duck and pesto sauce

Chilled octopus, tomato and potato millefeuille, parmesan lace and saffron emulsion.

Red mullet in a crispy basil leaf, bruschetta and black olive dressing.


 Pasta

Veal shank and coriander ravioli, old pecorino, truffle sauce.

Crayfish, leek and lemon cannelloni, sundried tomato stew.

Green pappadelle, red 'tropea' onion, confit duck leg and porcini.

'Fazzoleti' pasta with tomato, asparagus green peas  tarragon and parma ham.


Main Course

 Grilled tuna and Sicilian caponata, stuffed cherry tomato, capers and chive sauce.

Roast black cod, artichoke stew, fried carrot and light orange emulsion in olive oil.

Prawns, capsicum and risotto millefeuille, beetroot crust and sea snail sauce.

Oven roast rack of lamb crusted with green and black olive, tomato and goat cheese tart, thyme and garlic jus.

Roast pigeon & it's leg served crispy, red cabbage ,oregano jus and sweet garlic cream.


dessert

Apples and pears gratin, sabayon flavoured with grappa.

Raspberry and orange millefeuille, rosemary ice cream.

Chilled peach, star anis and cinnamon soup, strawberry sherbet.

Hot lemon and lemoncello soufflé, guanaja chocolate sauce.

Victoria Grand Hotel - Wenzhou, China
 Italian Food Festival - October 2001

Home | Job Opportunities | Employer Resources | Guest Chefs | Promotions | Contact Us