Tartare di Garronese Veneta condita con senape all’aneto, cetriolino, maionese all’erba cipollina, scalogno acido, salsa Worcestershire, olio e sale, servita con spuma di midollo di manzo tiepida e chips di topinambur.
Allergeni: pesce, latte, uova, senape, crostacei, grano, soia, sesamo.
Garronese Veneta tartare seasoned with dill mustard, gherkin, chive mayonnaise, sour shallots, Worcestershire sauce, oil and salt, served with warm beef marrow foam and Jerusalem artichoke chips.
Allergens: fish, milk, eggs, mustard, shellfish, wheat, soy, sesame.