d'Alti Gusti
private dining
SEPTEMBER 2023
Sempre l'Estate
FOREVER SUMMER
In a last glance at summer, wishing it would never end, this menu narrates the transition towards the midpoint between solstices when daylight no longer conquers night, and autumn officially begins.
The interplay between light and dark culminates in the monkfish main course, where the fish is served not with the citrus notes of the previous courses, but rather with a brooding spiced beurre rouge made from auburn vermouth; the steak option even more firmly in autumnal tones with its porcini and foie gras sauce. Yet, like the month of September itself, we end with one of those random days of sunshine that take us back to summer; although the peach “snow” portends the winter days ahead.
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THE MENU
gli Aperitivi
Battuta di Manzo Rubicone
hand-chopped beef tenderloin crudo mixed with the traditional roman condiments, presented on toasted brioche with bone marrow brown butter
or
Crudo e Cotto di Salmone
tartare of three salmons – hot-smoked, cold-smoked, and sashimi – in a cilantro and jade lemon vinaigrette, mounted on toasted brioche and served with a side of yuzu butter
gli Antipasti
Torta di Granchio
herbed crabcake of blue swimmer crab meat, lightly seared in butter, and served with a limoncello aioli
Pollo Pigato
ligurian clear broth of chicken simmered in pigato grape wine
la Pasta
Fettuccine Amalfitane
fresh cut fettucine tossed in limoncello and pecorino with mint and parsley
l’Intermezzo
The AG Frosted Limoncello Kafir Limedrop
i Secondi
Filetto di Manzo alla Burro Fegato
pan-roasted F1 filet mignon in a crema of porcini and foie gras with Pedro Ximénez sherry
or
Rana Pescatrice al Burro Antica
roasted monkfish tail in Carpano Antica vermouth beurre rouge
il Dolce
Panna Cotta e Neve di Pesca
traditional Piedmontese panna cotta topped with peach 'snow'
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Our Seasonal Menus, which change roughly once a month, are meticulously curated dining experiences
that engage guests in a journey of tastes and flavours set around a theme and incorporating
the freshest seasonal ingredients. Presented over six to eight courses, these table d'hôte menus offer
a choice of entrée between two main course proteins.