Harvest season 2017
For your information, the menu is a fixed menu and might contain dishes you’ll have to avoid as we do not accomodate for food allergies or food requirements.
Thank you for your understanding and enjoy your Au Pied de Cochon Sugar shack experience!
Bolognese and foie gras Passatelli soup
Ciambella Salata and Bomba sauce
Home made burrata cheese with seasonal fruits, tomatoes, basil, mint and plum dressing.
Gnoccis 5 ways : potatoes/ricotta cheese, squash, cauliflower/basil/spinach, parsnip and beetroot/pecorino toscquo. Served with a cacciatore sauce.
Eggplants a la parmigiana. ½ fried and ½ grilled, marinated with balsamic. Dry ham, parmesan cheese and marinara sauce.
Elena’s Timpano Lasagna with Zitis, polpette, cotechino, peperonata, fromage de Charlevoix and hard boiled eggs.
Braised tripes ragout (milanaise style) with red wine, lingot white beans, tomatoes, italian sausages with fennel in a poultry and pig broth.
Beef Tournedos brochettes wrapped in bacon slap, roasted on the BBQ. Served with green peppers stuffed with Farotto (spelt risotto), and also served with cabbage and foie gras beignets.
Strawberry tart with strawberry pastry cream, pink pepper panna cotta and balsamic meringue.
Sfogliatelle : Italian pastry filled with ricotta cheese and honey cream. Served on honey caramelized apples.
Frozen cake with layers of blackcurrent ice cream, olive oil ice cream, morello cherries sorbet and shortbread. Served with white chocolate and a dash of olive oil.
*Menu subject to changes