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I r a i se d t o m y l i ps t o a s po o n f u l o f th e te a in w h ic h I h a d s o a k ed a m o r sel of th e M ad el ei n e.

No soon e r ha d t he wa rm l i qu id , a n d th e c r u m b s w ith it, to u c h e d m y p al ate an d a sh u d d er r an


t hrou gh my who l e bo dy, a nd I s to p p e d , in te n t u p o n th e e x tr a o rd in ar y ch an ges th at were tak i n g
p la c e

APERITIVI

FIRST COURSES

FESTINA LENTE
Osteria Francescana is both fast and slow:
a contemporary and traditional kitchen at the same time

Franciacorta Annamaria Clementi Ca del Bosco

20

Grey and black rice with Oscietra Royal caviar

90

Champagne Marie Noelle Ledru Grand Cru

25

Spaghetti alla cetarese

60

220

Tempura of aula with carpione sorbet


Ravioli of leeks, foie gras and truffle

60
An eel swimming up the Po River

Traditional Modenese miniature tortellini in capon broth

60
Grey and black rice

Tagliatelle with hand cut meat rag

60
Cod Mare Nostrum
Autumn in New York
Tortellini with cream of Parmigiano Reggiano

S TA R T E R S
Cod Mare Nostrum

60
Lobster with double sauces, both acidic and sweet

An eel swimming up the Po River


Five ages of Parmigiano Reggiano
in different textures and temperatures
Croccantino of foie gras
covered with Noto almonds and Piedmont hazelnuts
with Traditional Balsamic Vinegar from Modena
Culatello from Zibello made from heritage black pigs,
aged 42 months, served with mostrarda of Campanine apples

Suckling pig tender and crunchy

SECOND COURSES
80

60

Caesar salad in bloom


Yellow is bello

Sole or turbot served with white asparagus


and hollandaise sauce

80

Suckling pig tender and crunchy with Villa Manodori


Traditional Balsamic Vinegar from Modena

80

70

Bollito not boiled

80

60

Ox rib-eye served with pickled vegetables,


extra virgin olive oil potatoes and black truffle

80

60

Wine pairing

We recommend ordering the tasting menu for the entire table

130