FREITAG – DESIGN WEEK 2017

Inaugurazione Freitag Store Milano

Tipologia servizio:

6/7-4-2017
Due pranzi placè per 16 ospiti

Aperitivo a passaggio per 190 ospiti

Per l’occasione è stato creato un menù che valorizzasse e nobilitasse gli scarti prodotti in cucina e li trasformasse in pietanze appetitose.

Menù Lunch:

Potato peel chips, fried leek root, beethroot chips with tomato and cucumber spicy sauce

Spaghetti’s cous cous with waste sauce (the sauce is made with an intense juice of all vegetables waste)

Pea pods, Parma ham’s cube fat and red sweet pepper

Ricotta cheese, orange peel and choco crumbs

Menù Aperitivo:

Potato peel chips, fried leek root, beethroot chips with tomato and cucumber spicy sauce

Leek rolls with pork

Tomato peel with fresh basil sauce and ricotta cheese

Leek rolls with veggies

Parmesan broth with “Passatelli”, typical home made pasta

Still water and sparkling water

Still water flavour with fresh fruits and vegetable

Freitag cocktail: Gin, citrus sweet&sour (syrup of citrus peels and citrus juice)and basil soda.

Freitag non-acoholic cocktail: Citrus sweet&sour (syrup of citrus peels and citrus juice)and basil soda