Cena del 17 aprile 2014

Giovedì 17 aprile 2014 - Una cena diversa per salutare la stagione invernale!

Aperitivo a bordo pista:

  • la battuta di tonno fresco
  • i gamberi con le nocciole 
  • il cartoccio di verdure in tempura 
  • gli arancini di pesce
  • gli involtini primavera di gamberi e curry
  • ...le bevande le scegli tu...

Al tavolo:

  • le ostriche 
  • il gambero rosso
  • lo sgombro marinato
  • il sushi... e non solo!

La bavarese al cioccolato bianco con granella fondente e gelato al frutto della passione
...ciò che desideri bere lo decidi ancora tu!

Il costo della serata:

  • Trasporto andata e ritorno da Pila con il gatto delle nevi € 10 
  • Menù € 30 bevande escluse
  • La prenotazione è necessaria (offerta limitata a 30 ospiti).


Il ritrovo sarà alle 18:30 davanti alla partenza della funivia (ultimo piazzale dopo il tunnel).

 

 

Cena del 3 aprile 2014

Cena di giovedì 3 aprile 2014

MENU’

 

  • Il piccolo aperitivo di benvenuto con calice di bollicine e amuse-bouche

  • Il flan di porri con coulis di pomodoro e bottarga

  • La nostra carne cruda marinata con insalatina di stagione

  • L’orzo risottato con asparagi e seppie

  • Lo stracotto di coda con la polentina morbida macinata a pietra

  • La crema cotta al miele con la terra di cioccolato e la salsa ai frutti rossi

  • Il caffè 4810

 

Il costo della cena è di € 52 trasporto compreso, vini esclusi.

 

 

Cena del 29 marzo 2014

La cena di sabato 29 marzo 2014
In compagnia delle birre du Gran St.Bernard

Menu'

Il quadro di carne cruda, battuta di capperi, verdure croccanti e scaglie di pecorino

  • Il peperone ripieno alla langarola e cialde di polenta croccante

  • La minestra di ceci, pasta di Gragnano e cotechino

  • La pancia di maiale confit, cipollotto brasato e salsa al caffè

  • La dolce birra

  • Il caffè 4810

Il costo della cena è di € 40 birre e trasporto inclusi.

 

    

 

Dinner March 22, 2014

The dinner menu' for Saturday, 22 March 2014


Menu': 

  • Welcome aperitif with sparkling wine and finger-food 

  • Honey lacquered duck breast, balsamic sauce and robiola cheese with herbs 

  • Crunchy vegetable and shrimp dumpling on a bed of radicchio and soy sauce reduction 

  • Tomato and basil fresh tagliatelle 

  • Roasted octopus tentacle with amatriciana rocket 

  • Yoghurt and pistachio mousse with crunchy Tegole 

  • Coffee 4810 served with our homemade pastries 



The price of the dinner is 55 €. Wine and transport not included.

 

Dinner March 15, 2014

The dinner menu for Saturday, 15 March 2014


Menu': 

  • Welcome aperitif with sparkling wine and finger-food 

  • Stewed musky octopus on stone-ground polenta 

  • Leek flan on tomato and fried aubergine coulis 

  • Gragnano spaghetti with clams, botargo and lemon 

  • Pork fillet cooked at a low temperature with red onion leaves and liquorice sauce 

  • Gianduja cake with Grand Marnier ice-cream 

  • Coffee 4810 served with our homemade pastries 



The price of the dinner is 55 €. Wine and transport not included.

 

Dinner March 8, 2014

The dinner menu for Saturday, 8 March 2014

Menu':

  • Welcome aperitif with sparkling wine and finger-food 

  • “Carpione del Grano” with vegetables 

  • Roasted peppers and marinated anchovies terrine with Taggiasca olives tapenade 

  • Carnaroli rice with leeks, Taleggio cheese cream and liquorice 

  • Toasted pork cutlets pavé on bean purée and rosemary oil 

  • Coffee semifreddo with amaretto sauce 

  • Coffee 4810 served with our homemade pastries 



The price of the dinner is 55 €. Wine and transport not included.

 

 

 

 

 

 

 

 

 

Dinner March 1, 2014

The dinner menu for Saturday, 1st March 2014

Menu'

  • Welcome aperitif with sparkling wine and appetisers

  • Morsels of monkfish and guanciale on cauliflower velvet sauce

  • Beef tartare, beetroot cream and fried leek

  • Carnaroli rice with mushrooms, scallops and drops of parsley

  • Lamb provençale on a bed of vegetables and thyme sauce

  • Lemon tart with Italian meringue

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included

 

Domenica gourmet

Domenica 23 Febbraio - Regione protagonista: La Toscana
Ristorante Société Anonyme de Consommation ore 20.00*


Menu degustazione:

Antipasti

  • La finocchiona con la nostra focaccia artigianale
  • La bruschetta con la giardiniera di verdure
  • Il crostino del "Buttero"


Primo

  • Il cacciucco


Secondo

  • La trippa alla fiorentina


Dessert

  • La torta di ricotta con uvetta e mandorle

Per prenotare direttamente la sola cena c/o il ristorante Société: +39 339 53 55 644

Il costo della cena, per coloro che non aderiscono al pacchetto settimanale, è di euro 35,00


* Appuntamento ore 19.30 davanti alla telecabina Aosta-Pila.

Dinner March 21, 2014

The dinner of the restaurant "La Credenza" at the Société - Friday, March 21 2014

  • Welcome aperitif with sparkling wine

  • Russian salad with lobster

  • Sea salad, mussels, prawns, mint sauce and lemon

  • Fried prawns in kataify pastry

  • Fresh anchovies, red prawns, mozzarella stracciatella, tomato confit and bread powder

  • Browned squids, courgettes and soy sauce

  • Risotto creamed with pumpkin, blue cheese cream, nutmeg and minced lobster

  • Old cow clod and steamed asparagus

  • Bacio 2006

  • Rhubarb and almonds cupcake, white chocolate mousse and extra-virgin olive oil

  • Coffee 4810

The price of the event is € 90, wine and transport included

 

 

 

 

 

 

 

 

 

Dinner February 28, 2014


A walk with the Costardi brothers - Friday, February 28 2014

  • The old-fashioned way sandwich (2012)

  • Potato and creamed salted codfish flan (2008)

  • Saor (2013)

  • Quinto / quarto ravioli (2011)

  • Veal sweetbread, Marsala wine reduction sauce and almonds (2010)

  • Carnaroli risotto with rabbit morsels and duck foie gras (2010)

  • Slow-cooked veal cheek (Cazzamali selection) (2008)

  • Panna cotta and saba (2008)

  • Fog (2013)

  • Coffee 4810

This menu is a walk through the places which have been a landmark in the Costardi brothers' lives. It is a journey through their characteristic flavours and aromas.

The price of the dinner is 90 €, wine and transport included.

  

 

Dinner February 14, 2014 (Valentine's day)

Valentine's day dinner with ANTICA FRATTA, the spirit of Franciacorta

Menu'

  • Welcome aperitif with a glass of Franciacorta Essence Brut and finger-food

  • Purple squid, artichokes with marjoram and pecorino cheese

  • Salty wafer with chestnut mousse and curls of cured pork fat

  • Sea lasagna on a parsley sauce

  • Lamb in a pistachio nuts crust, saffron potato and Provençal tomato

  • Cheesecake with a passion fruit soup

  • Coffee 4810 with our sweets

  • ANTICA FRATTA sparkling wines of the evening:
    - Franciacorta DOCG "Essence" brut
    - Franciacorta DOCG "Essence" rosé
    - Franciacorta DOCG "Essence" satèn
    - Franciacorta DOCG "Quintessence " riserva 2006

The price of the dinner is 80 €, wine and transport included

 

 

 

 

 

 

 

 

 

Dinner February 22, 2014

The dinner menu for Saturday, 22 February 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Poached octopus, mashed purple smoked potatoes and parsley drops

  • Aubergine, ricotta cream and candied lemon millefeuille

  • Emmer wheat, sausage in red wine and thyme toma cheese

  • Seared sea bass fillet, broccoli puree and vegetables gremolada

  • Caramel crème brûlée, persimmon and currant sauce

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner February 15, 2014

The dinner menu for Saturday, 15 February 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Purple squid, artichokes with marjoram and pecorino cheese

  • Salty wafer with chestnut mousse and curls of cured pork fat

  • Sea lasagna on a parsley sauce

  • Lamb in a pistachio nuts crust, saffron potato and Provençal tomato

  • Cheesecake with a passion fruit soup

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner February 8, 2014

The dinner menu for Saturday, 8 February 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Minced Fassone beef, strings of white celery and red onion jam

  • Fake stuffed pepper

  • Savoy cabbage soup

  • Piglet fillet with apples and bacon with Brussels sprouts and anchovies

  • Lemon tart, Italian style meringue and mixed berries sauce

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner February 1, 2014

The dinner menu for Saturday, 1 February 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • "Carpione del grano"

  • Puff pastry loaf, leek flan and marinated yolk

  • Pollein potato and chestnut gnocchi with fondue and black pudding

  • Tail stew, celeriac purée and anchovy sauce

  • Soft apple cube with rosemary ice-cream

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner January 25, 2014

The dinner menu for Saturday, 25 January 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Cauliflower cream, amatriciana musky octopus and crumbs of olive bread

  • Beef rump in a hazelnuts crust, mustard mayonnaise and beetroot

  • Ricotta gnocchi, green peas cream and crispy bacon

  • Jugged deer, mountain potatoes and spinaches

  • White chocolate millefeuille, hazelnuts powder and caramelised pineapple

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner January 10, 2014

A dinner with the stars
Friday 10 January 2014
"La Ciau del Tornavento" from Treiso

  • Aperitif with the sparkling wine "LA VI" extra dry Canevel

  • Welcome appetizers

  • Hazelnut-breaded prawn

  • Salted codfish, winter vegetables and drops of bagna cauda

  • Potato flan, quail eggs pochet, lait brusc mousse and black truffle

  • Agnolotti del plin di seirass cooked in May hay

  • Roasted partridge, foie gras sauce

  • Dried fruit soup, almond sauce and mandarin sorbet

  • Gianduja cupcake with tobacco ice-cream

  • Coffee 4810 served with our homemade pastries

The wines of the evening:

  • Angimbè CUSUMANO
  • Rosso di Montalcino CAMIGLIANO
  • Moscato d'Asti SARACCO

The price of the dinner is 100 €, wine and transport included

 

 

 

Dinner January 18, 2014

The dinner menu for Saturday, 18 January 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Seared Fassone beef, roasted Jerusalem artichokes and anchovies sauce

  • Broccoli pudding, Aosta Valley fondue and crumbs of Taggiasca olives

  • Beans and mussels soup with basil small pasta

  • Roasted quail, beurre noisette cardoons and foie gras sauce

  • Russet apple cake with rosemary and crème anglaise

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner January 11, 2014

The dinner menu for Saturday, 11 January 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Chestnut honey lacquered duck breast, purple potato puree and peanuts sauce

  • Black squid, sautéed artichokes, tomatoes confit and marjoram

  • Carnaroli rice with Aosta Valley cheeses, Fénis hazelnuts and a Porto and cinnamon reduction

  • Pork fillet cooked at a low temperature, spicy apples puree and Romanesco broccoli

  • Mint semifreddo with dark chocolate fondue

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner January 4, 2014

The dinner menu for Saturday, 4 January 2014

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Pork loin with herbs, spinaches and almonds

  • Pumpkin and amaretti velvet sauce

  • Ricotta gnocchi with parmesan, green pea cream and crispy guanciale

  • Fillet of salmon, chickpeas and tomato confit

  • Chestnut and chocolate millefeuille on 4810 cream

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner December 28, 2013

The dinner menu for Saturday, 28 December 2013

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Potato velvet sauce, low-temperature cooked egg and truffle sauce

  • Creamy salted cod, cauliflower milk cream and polenta chips

  • Barley risotto with pumpkin cream and sauce

  • Stewed musky octopus with whole-wheat croutons

  • Mandarin Bavarian cream, chocolate earth and mint

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

Dinner December 21, 2013

The dinner menu for Saturday, 21 December 2013 

Menu'

 

  • Welcome aperitif with sparkling wine and finger-food 

  • Thyme-marinated raw meat with winter salad 

  • Puff pastry loaf, leek flan and marinated yolk 

  • Whole wheat pasta with spicy sausage and Trevisano chicory 

  • Tub gurnard fillet in a pistachio crust, broccoli rabe and mandarin sauce 

  • Nougat semifreddo with persimmon sauce 

  • Coffee 4810 served with our homemade pastries

 

The price of the dinner is 55 €. Wine and transport not included.

 

 

Events winter 2013-2014

Season 2013-2014:
Our events, focused on all aspects of good wine and food... and more!!!

Dinners by reservation, with different menus every week.

Saturday, December 7 2013: the tailor of worn out woods Bobo Pernettaz, the versatile artist Alberto Faccini, the iron master Piero Nigra together for an exhibition in the mountains.
Bobo considers himself the tailor of worn out woods, he looks for them and takes care of their weaves and textures. He is supported by Alberto Faccini and his exposition of hyperrealistic charcoal drawings of trains, castles and faces. Valuable painter and drawer, he is also a good photographer, arms and munitions expert and, above all, legendary double bass player. Among them harmonically fits the iron master Piero Nigra. All three artists share the passion for good food, embracing the philosophy of our restaurant.



 

Tuesday, December 24 2013: Christmas Eve dinner
We wish to make the Traditional dinner unforgettable, among the mountains, with white flakes, refined courses and excellent wines.

Tuesday, December 31 2013: New Year's Eve dinner
New Year’s Eve dinner is a real reference. To make it even more special, we released our creativity and made a unique menu: innovative, but without forgetting the classic pig's trotter and lentils after midnight.

Friday, January 10 2014: a new star at the Société.
The Ciau del Tornavento (1 * Michelin) staff for the first time arrives from Treiso (Cuneo) to our restaurant to offer us a night full of Piedmontese flavours.

Saturday, February 8 2014: world's largest torchlit descent in Pila replicates
After last year's great success, we offer you another very special night with a Guinness world record dinner.

Friday, February 14 2014: the sparkling wines of the Antica Fratta liven up the Canalino della Nouva
It is tradition to celebrate this evening with the sparkling wines, and for this year we have invited a new guest, the spirit of Franciacorta.This winery has a refined project, linking bubbles and glamour. With its wines, Antica Fratta will offer a special evening dedicated to those who want to be cuddled in the little restaurant  warmed up by the crackling fire of the heath


Friday, February 28 2014: The cuisine of the restaurant Christian & Manuel from Vercelli (1* Michelin)
The restaurant was established in 2005 inside the Hotel Cinzia and for one night it moves to Pila ski slopes. The two brothers propose a high level and creative cuisine without forgetting the importance of the local traditions. These chefs, awarded with the Surprise Prize 2008, one Michelin star in 2009, the Espresso Prize Young of the Year and the Emerging North-West Touring Prize 2010, will offer us a unique and unforgettable culinary experience. 


Friday, March 21 2014: From San Maurizio Canavese the restaurant la Credenza (1* Michelin)
By great request, a new dinner with the chefs Giovanni Grasso and Igor Macchia, who will propose us a new interpretation of the traditional Piedmontese cuisine with the use of selected ingredients and cutting-edge techniques.

 

Saturday, March 29 2014: "les biéres du Grand Saint Bernard"
The artisan microbrewery, a 100% natural and Made in Aosta Valley product, will introduce us into their world with a very special "Km 0... An Aosta Valley tour" dinner accompanied by their unpasteurised beers.

Dinner December 6, 2014

The dinner menu for Friday, 6 December 2013

Menu'

  • Welcome aperitif with sparkling wine and finger-food

  • Gamay braised octopus, smoked aubergine tartare and burrata cheese

  • Truffle egg with leek cream and fried bread

  • Agnolotti del plin with a tongue and green sauce stuffing

  • Beef rump with Fénis hazelnuts and mashed potato with extra virgin oil

  • Cooked cream with chestnut honey

  • Coffee 4810 served with our homemade pastries

The price of the dinner is 55 €. Wine and transport not included.

 

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