Chef Vincenzo N's Italian fine dining 3 courses menu - yhangry

Italian fine dining 3 courses

Pan-Fried Seabream With Chorizo Crumb, Parmesan And Herbs Gnocchi, Rainbow Chard And Pea Velouté

Herb Crusted Halibut, Celeriac Remoulade, Celeriac And Red Wine Puree, Mushroom Sabayon

Elderflower Panna Cotta With Strawberries And Champagne Meringue

Frisella' Savoury Cheesecake With Tuna, Olives, Anchovies, Tomatoes Caponata

Italian fine dining 3 courses

Pan Seared Scallops With Porcini Mushrooms And Parsley Sauce

Pan-Fried Seabream With Chorizo Crumb, Parmesan And Herbs Gnocchi, Rainbow Chard And Pea Velouté

Herb Crusted Halibut, Celeriac Remoulade, Celeriac And Red Wine Puree, Mushroom Sabayon

Elderflower Panna Cotta With Strawberries And Champagne Meringue

Frisella' Savoury Cheesecake With Tuna, Olives, Anchovies, Tomatoes Caponata

Squid Cooked At Low Lemperature With Beetroot And Salted Ricotta Mousse, Puffed Rice, Potato Chips

Italian fine dining 3 courses

Menu by Chef Vincenzo N

5.0 (21 reviews)

Grilled Octopus Salad On Bed Of Milk Of Mozzarella And Potato Cream

Pan Seared Scallops With Porcini Mushrooms And Parsley Sauce

Roasted Scallops Wrapped In Parma Ham, Cacio E Pepe Sauce, Parsley Oil

Grilled Octopus On Ancho Chickpea Velloute, Black Olives Dust, Blueberries And Red Currant Coulis

Tortelloni Of Monk Fish On Fresh Tomato Coulis, With Caviar And Cantabrico Sea Anchovies

Black Squid Ink Risotto, Poached Lobster, Bisque, Parsley Sauce

Millefeuille Of 'Baccalá Mantecato', Black In Squid Sauce And Pomegranate

Giant Raviolo Filled With Egg Yolk, Ricotta Mousse And Truffle Sauce

Zuppetta Di Fregola Sarda (Giant Cous Cous Alike) Cannellini Beans And Clams

Frisella' Savoury Cheesecake With Tuna, Olives, Anchovies, Tomatoes Caponata

Porchetta With Cacio E Pepe Cannellini, Cavolo Nero And Agrodolce (Sweet And Sour) Sauce

Pan-Fried Seabream With Chorizo Crumb, Parmesan And Herbs Gnocchi, Rainbow Chard And Pea Velouté

Traditional 'Nonna' Meatballs, Nduja Tomato Sauce, Homemade Basil Pesto Sauce And Sundried Tomatoes

Pistachio Crusted Canon Of Lamb, Fondant Potato, Aubergine Puree, Red Wine And Caramelised Onion Sauce

Herb Crusted Halibut, Celeriac Remoulade, Celeriac And Red Wine Puree, Mushroom Sabayon

Red Mullet, Candied Beetrrot And Turnip Tops, Provola Cheese Broth

Squid Cooked At Low Lemperature With Beetroot And Salted Ricotta Mousse, Puffed Rice, Potato Chips

Dover Sole Meunière With Roast Tomato And Herb Gnocchi, Balsamic Parmesan Asparagus, Parsley Oil.

Modern Deconstructed Tiramisu

Ricotta And Pear Italian Baked Cheesecake With Vanilla Whipped Cream

Elderflower Panna Cotta With Strawberries And Champagne Meringue

Homemade Rich Almond And Chocolate 'Caprese' Cake With Cream

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Chef Vincenzo

5.0 (21 reviews)

Private Dining Manager & House of Commons

Super chef

Waltham Forest
From £50 pp / Min spend £313
82 yhangry events

As a private chef with over a decade of experience in the food and beverage industry, Vincenzo bring...read more

Highly ratedChattyEngaging storytellerImpeccable cleanlinessSuper chefReliableQuick to respond

Private Dining Manager & House of Commons

Super chef

Waltham Forest
From £50 pp / Min spend £313
82 yhangry events

As a private chef with over a decade of experience in the food and beverage industry, Vincenzo bring...read more

Highly ratedChattyEngaging storytellerImpeccable cleanlinessSuper chefReliableQuick to respond

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Speak to us on 020 4525 5238 7am-7pm, seven days a week.We are available via WhatsApp

+44 07480543484

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