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Menu of the day 2016-17

La Société Anonyme de Consommation
is pleased to suggest:

…some fancy hors d’oeuvre:

  • tongue terrine, peppers and green sauce
  • Jerusalem artichoke flan with anchovy sauce 
  • Aosta Valley cheeseboard with honey*
  • selection of local cold cuts and cheeses with jam*


first course:

  • polenta with alpine Fontina cheese or Aosta Blue cheese*
  • Gragnano short pasta with alpine toma cheese and star anise
  • cabbage soup with grain and mixed legumes
  • fresh handmade tagliatelle with fish ragu


second course:

  • Fassone beef shank (cooked for 12 hours) with soft polenta*
  • honey-lacquered suckling pig with mustard mashed potatoes and plum compote
  • caponata on a fruit black bread bruschetta
  • grilled squid with bean cream and crunchy fennels


dessert:


*gluten free

In order to keep intact the hygienic and organoleptic conditions of our food, some of our meals are cooled via blast chiller according to Regulation EC n° 852/04

 

 

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