The second part of our menu at @autem_milano:
Veal Sweetbread, altedo asparagus and caviar
Pigeon cooked by its full and served with all his parts: chest, wings, filet, priest bite, tartelette with all his less nobles part and orange marmalade
Pre-dessert
- lemon sorbet, tarragon oil, vodka and caviar
Dessert
- chocolate cake with hazelnut from Piedmont and Cristal salt
Petit Fours
- cherry
- rosemary chocolate
- red fruit gele
- roasted marshmallow
- citrus biscuit
- “Le Valda“ mint and anise candy
Thank you Chef @lcnatalini and team for the excellent meal and wonderful hospitality!
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Autem
Milan, Italy
#supermelItaly
