Thursday, March 25, 2010

2010 03 25 - Senso Ristorante @ Club Street


Traditional Beef ‘Carpaccio’ with mixed Salad and shaved Parmesan Cheese

Carpaccio di mazo con insalata mista e parmiggiano



Fresh Italian Burrata with buffalo heart tomatoes and two color pesto


Tender veal sirloin steak with green asparagus and mashed potato

Homemade Squid Ink Taglierini Pasta with Prawn Ragout


Taglierini al nero di seppia fatte in casa con ragout di gamberi


Vanilla Crème Brûlée with fresh Strawberries


Crème brule’ alla vanilia con fragole fresche

Homemade chocolate parfait with rhubarb and raspberry

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