Post on 26-Mar-2016
description
RESTAURANT VUN AT PARK HYATT MILANO
VIA SILVIO PELLICO 3, - 20121 MILANO - ITALIA
FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR RESTAURANTVUN.MILAN@HYATT.COM
DESSERT WINES BY THE GLASS MACULAN 11 TORCOLATO BREGANZE D.O.C. (VESPAIOLA, FRIULANO, GARGANEGA) FRATELLI MURATORI 12 GIARDINI ARIMEI PASSITO SECCO (BIANCOLELLA, FORASTERA, UVA RILLA, SAN LUNARDO, COGLIONARA) FALESCO 10 POMELE I.G.T. (ALEATICO) DONNAFUGATA 13 BEN RYE PASSITO DI PANTELLERIA D.O.C. (ZIBIBBO) GRAHAM 20 PORT TAWNY 10Y (TOURIGA NACIONAL,TINTO CÃO,TOURIGA FRANCA, TINTA RORIZ, TINTA AMARELA)
DESSERTS COFFEE BROILED CUSTARD, BANANA, BON BON, JAVA’S PEPPER 16 RHUBARB, BISCUIT, OLIVE OIL, WHITE CHOCOLATE, PEANUTS 18 STRAWBERRY, LEMON, BASIL, COCONUT 16 “GIANDUIA” AND RASPBERRIES… 18 BLACKBERRY, YOGHURT, PISTACHIO, LAPSANG SOUCHONG TEA INFUSION 18
CHEESES GOAT ROBIOLA FROM ROCCAVERANO WITH RAW MILK D.O.P. AGED TALEGGIO FROM VALSASSINA SEMI SEASONED PECORINO FROM PIENZA PARMESAN REGGIANO “VACCHE ROSSE” 36 MONTHS GORGONZOLA 150 DAYS CACIOCAVALLO PODOLICO 18 MONTHS BLUE OF BUFFALO TOMA OF TRAMONTI SELECTION OF THREE CHEESES 15 SELECTION OF FIVE CHEESES 20
Executive Chef: Andrea Aprea Restaurant Manager: Nicola Ultimo
RESTAURANT VUN AT PARK HYATT MILANO
VIA SILVIO PELLICO 3, 20121 MILANO - ITALIA
FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR RESTAURANTVUN.MILAN@HYATT.COM
SPRING IN 5 COURSES MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT “ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS LEMON SENSATION
MENU EURO 79 INCLUDING WINE COMBINATION EURO 102
SEA AND LAND IN 9 COURSES FERMENTED MILK, BABY SQUID, CUTTLEFISH INK, BROAD BEANS SCALLOPS, BITTER ROOT, LOVAGE, BACON BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC CAPRESE…. SWEET AND SALTY CARNAROLI RICE, SENISE PEPPER, COD TRIPE , GARLIC, OREGANO SPAGHETTI IN WHITE TOMATOES SAUCE, BASIL, ANCHOVIES COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE
BEEF, POTATOES, BABY ONIONS, MUSTARD LEMON SENSATION MENU EURO 129 INCLUDING WINE COMBINATION EURO 169 THE DEGUSTATION MENUS, DUE TO THE COMPLEXITY, ARE MEANT TO BE FOR THE WHOLE TABLE AVAILABLE UNTIL 22.00
STARTERS MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER 26 SCALLOPS, BITTER ROOT, LOVAGE, BACON 29 BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC 28 CAPRESE….SWEET AND SALTY 26 MY VEGETABLE GARDEN… 28
FISH JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS 38 AMBERJACK, “PAPPA AL POMODORO”, SMOKED EGGPLANTS, BASIL 37 COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE 37 WHITEFISH, “TROMBETTA” ZUCCHINI, “PECORINO” CHEESE, SAFFRON 36
PASTA AND SOUP “CANNELLONE” PASTA, LAMB, BUFFALO “RICOTTA” CHEESE, WILD SPROUTS, CHAMOMILE 25
HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT 29 POTATOES HALF PACCHERI, SQUID, BROAD BEANS, “CACIOCAVALLO PODOLICO” CHEESE 25 SPAGHETTI FROM GRAGNANO, RED MULLET, GLASSWORT BLACK OLIVES 25
“ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS 28 ZUCCHINI, ZUCCHINI FLOWER, VINEGAR, GOAT “RICOTTA” CHEESE 23
MEAT BEEF, POTATOES, BABY ONIONS, MUSTARD 38 “MILANESE” VEAL CUTLET, PEPPER, GREEN OLIVES 39 DUCK BREAST, PEACHES, “PRIMO SALE” CHEESE, ANISEED 37 THE RABBIT…….AND THE CARROTS 36
VUN SUGGESTIONS
FOR YOUR LUNCHEON, IN ADDITION TO THE SPRING MENU, OUR CHEF ANDREA APREA IS OFFERING A WEEKLY
SELECTION OF THE FRESHEST PRODUCTS FROM THE MARKET
CHOICE OF TWO DISHES, DESSERT, WATER AND COFFEE EURO 52
CHOICE OF TWO DISHES, WATER AND COFFEE
EURO 44
RESTAURANT VUN AT PARK HYATT MILANO
VIA SILVIO PELLICO 3, - 20121 MILANO - ITALIA
FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR
RESTAURANTVUN.MILAN@HYATT.COM
STARTERS
MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER
26
SCALLOPS, BITTER ROOT, LOVAGE, BACON 29
BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC
28
CAPRESE….SWEET AND SALTY 26
FISH AND MEAT
JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS
38
AMBERJACK, “PAPPA AL POMODORO”, SMOKED EGGPLANTS, BASIL
37
COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE
37
BEEF, POTATOES, BABY ONIONS, MUSTARD 38
“MILANESE” VEAL CUTLET, PEPPER, GREEN OLIVES
39
DUCK BREAST, PEACHES, “PRIMO SALE” CHEESE, ANISEED
37
PASTA
HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT
29
POTATOES HALF PACCHERI, SQUID, BROAD BEANS, “CACIOCAVALLO PODOLICO” CHEESE
25
SPAGHETTI FROM GRAGNANO, RED MULLET, GLASSWORT, BLACK OLIVES
25
“ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS
28
ZUCCHINI, ZUCCHINI FLOWER, VINEGAR, GOAT “RICOTTA” CHEESE
23
DESSERT
COFFEE BROILED CUSTARD, BANANA, BON BON, JAVA’S PEPPER
16
RHUBARB, BISCUIT, OLIVE OIL, WHITE CHOCOLATE, PEANUTS
18
STRAWBERRY, LEMON, BASIL, COCONUT
16
“GIANDUIA” AND RASPBERRIES… 18
BLACKBERRY, YOGHURT, PISTACHIO, LAPSANG SOUCHONG TEA INFUSION
18