ITALIANO OSSO BUCO
~ 3 course meal ~
APPETISER
Smoked Minestrone Soup
Chef’s take on the classic Minestrone Soup with aromatic, fresh seasonal vegetables cooked in smoked San Marzano tomatoes and blonde chicken stock, served with a dash of white beans, freshly made pasta, and croutons on the side.
MAIN
Osso Buco
A specialty dish with cross-cut veal shanks braised in white wine, tomatoes, veal stock, garnished with gremolata (a green sauce made of parsley, lemon zest and garlic) and served with creamy polenta (a hot porridge of boiled cornmeal).
DESSERT
Crème Brûleé
A classic crème brûlée made of a rice custard base, burnt cream with a layer of hardened caramelized sugar, and served in a takeaway sardine can. *this dish contains egg.
RE-HEATING INSTRUCTIONS:
| Smoked Minestrone Soup: OVEN/AIR FRYER | Reheat with interval of 30 seconds until hot or desired temperature is achieved |
| Osso Buco: MICROWAVE | Reheat with interval of 30 seconds until hot or desired temperature is achieved |
| Crème Brûleé | Serve at room temperature. |
