Cold potato and leak soup with yogurt, green beans, potatoes, currant tomatoes, croutons, extra virgin olive oil and hot pepper. Served on a white ceramic bowl on a white background.
Tomato lobster disc garnished with croutons, chervil, chive tips, lemon gel, bonito mayonnaise, tomato flowers, fennel flowers, and basil on a white surface. Prepared by Daniel Humm at Eleven Madison Park.
Roasted royal trumpet mushrooms, roasted hen of the woods mushrooms, pickled chantrelle mushrooms, pickled enoki mushrooms, glazed shitake mushrooms, glazed oyster mushrooms, pine nut puree, cooked barley, teff chip, nasturtium, pursulane and fried quail egg with mushroom sauce on a white surface. Prepared by Daniel Humm at Eleven Madison Park.
Poached Aracuana Egg with Vin Jaune, Garden Peas and Everglades Frog Legs prepared by Daniel Humm, Executive Chef of Eleven Madison Park in NYC.
Hobel Chas with shaved Chestnuts and Apples prepared by Daniel Humm, Executive Chef of Eleven Madison Park, NY.
Banana and Chocolate dessert prepared by Daniel Humm, Executive Chef of Eleven Madison Park in NYC.
A quail leg with a rhubarb baton over a parsley coulis and puree with roasted and shaved artichokes and garnished with star anise and mini white and purple flowers prepared by Chef Christoph Zangeri of The Hotel Tannenhof in Austria.
Summer Pudding. Recipe from the Wolseley in London. Pastry Chef Yann Lentilly. Summer berries cooked with sugar, soaking brioche slices and refrigerated in a mold. Served with fresh berries, crème fraiche and mint leaves.

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LA FORESTERIA
BISTROT MODERNO

 

Un ambiente familiare ed accogliente dove poter apprezzare i sapori della tradizione umbra. Il Ristorante La Foresteria nasce nel vecchio refettorio dove i Frati si riunivano per consumare insieme i pasti. La foresteria era un ambiente solitamente presente nei monasteri per accogliere ed ospitare pellegrini, viandanti e viaggiatori. I frati di Sellano, per far fronte ai numerosi ospiti, diedero vita ad una foresteria dove richiedevano una retta, la cosiddetta dozzena, a coloro che soggiornavano nel Convento. Il nostro intento è di cogliere lo stesso spirito di ospitalità semplice e autentico.

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