December 28, 2024 - Jan 4, 2025
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Breakfast selection @Cesadelouf
Serving from 0730 to 930
Here are the main chooses of you breakfast, please feel free to ask Chef Anthony for any extra request.
Fresh orange juice; Fresh fruits
Fresh cow milk (or other type of milk as: oat milk, almond milk, soy milk, coconut milk, according to guest's preferences);
Coffee, tea or cappuccino by choice;
Cake of the day or croissants, krapfen and assorted fresh pastry;
Assorted cereals;
Assorted yogurt (plain or fruity or Greek).
Boiled eggs, over easy or scramble available at any time on request.
Assorted breads, jam and honey.
Pancakes
Cheese and cold cut selection.
Bacon and Sausages
French omelette with ham and cheeses or vegetables or Frittata.
Poached eggs on request.
December 28, Welcome
Welcome aperitif finger foods and drinks.
Starter
Leek-potato soup and crispy speak.
Main course
Stuffed eggplant with vegetable ragout and bed of San Marzano Tomatoes.
Dessert
Warm strudel served with vanilla sauce.
December 29, Truffle Menu
Appetizers
Piedmontese-style veal filet tartare with its sauce and white truffle flakes from Alba
Pasta Course
Traditional egg Tagliolini with butter and White Truffle
Main course
Seared Scallops with White truffle Beurre Blanc
Dessert
Chocolate Panna Cotta with a drizzle of truffle-infused honey.
December 30. alla Milanese
Appetizers
Polenta, mountain cheese fondue, sautéed wild mushrooms and crispy guanciale. (Cured jowl pig). GF
Vegetarian alternative: no guanciale.
Main Courses
Veal Ossobuco all Milanese, Safron risotto, Gremolata.
Dessert
Vanilla raspberry tartlet
December 31, New Year Eve
Caviar Testing on blinis and condiments
Mixed appetizer according to market availability:
Marinated oyster with passion fruit.
Tuna tartare soy (GF), sesame seed oil dressing with pistachio and raspberries.
Amberjack carpaccio, Sicilian red prawns’ tartare
(Seafood and fish according to market availability)
First Course
Black Cuttlefish risotto and golden caviar
or a tagliatelle with seafood ragout for young
Main Course
Baked Sea Bass fillet wrapped on eggplants, crush potatoes, cherry tomatoes and Ligurian olives.
Dessert
Philadelphia parfait and mix berries, scent of star anise and mint.
Traditional panettone and zabaione after midnight
January 1, 2025
First Course
Winter salad, Treviso Radicchio, aged balsamic vinegar, pears and walnuts.
Main Course
Wild Boars stew goulash, porcini Spätzle
Dessert
Citrus Zabaione with Amaretti Crumble and Candied Orange zest
January 2, 2025 Barbecue night at Cesa del Louf
Barbecue a very special night with our indoor barbecue with the best meat
Appetizer
Thin sliced Seared Wagyu Beef on bed of Jerusalem Artichoke purè and turned vegetables.
Borlotti Bean soup and radicchio of Treviso
Main Course
In door barbecue with the best meat cuts:
T-bone local beef steak, venison, chicken and or sausages, all cooked with fresh herbs and served with grilled veggies and roasted potatoes. (or french fries)
Dessert
Cioccolate mouse, hazelnut heart and vanilla sauce.
January 3, 2025
Appetizer
Caramelized octopus, balsamic vinegar 20 years old, on fennel cream
Pasta Course
Lobster artichoke crepes lasagna on bed of its bisque.
Main Course
Pan Fried turbot, lentil thyme sauce, sauteed vegetables.
Desert
Raspberries tartlet and mint. vanilla gelato
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