Wednesday February 19th 20.30
CARIBBEAN CARAVANSERAI
SOCIAL DINNER
Chef: Nael Pegu

MENU

COXINHA DI POLLO CON MAYO ALL’AJI AMARILLO E MELASSA DI CANNA DA ZUCCHERO
(Brazilian-style chicken coxinha with Aji amarillo mayonnaise and sugar cane molasses)

TACO DI FARINA BIANCA CON CARNE MARINATA IN SALSA HOISIN, COLESLAW E PICKLES DI PAPAYA E ZENZERO
(White flour taco served with hoisin-marinated meat, coleslaw and pickled papaya and ginger)

CURRY DI VERDURE TROPICALE IN VARIE CONSISTENZE, CREMA E RISO AL COCCO
(Tropical vegetable curry with various textures, cream, and coconut rice)

COSTOLETTE DI MAIALE, SALSA BARBEQUE, TAMARINDO, PLATANO
(Pork ribs with barbecue sauce, tamarind, and plantain)

PAN BRIOCHE, CREMA AL RUM E FRUTTA TROPICALE
(Brioche bread, rum cream, and tropical fruits)

55 EURO (ACQUA, VINO, CAFFÈ E LIQUORI DOPO CENA INCLUSI)
(55 EURO, including wine, water, coffee, and after dinner liquors)

Informiamo che per questo menu non sono previste variazioni su richiesta dei piatti.
Please note that for this menu no modifications to the dishes are available upon request.