Courvoisier X.O., Whisky Rye, Cocchi Vermouth, Liqueur de Bénédictine, Amer aromatique

VIEUX CARRÉ

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Indulge in our RAGOUT DE VEAU, a sumptuous veal stew slow-cooked to perfection. Tender pieces of veal are braised in a rich, aromatic sauce infused with fresh herbs, vegetables, and a touch of wine. Served with a side of creamy mashed potatoes or rustic bread, this dish promises to warm your soul and delight your palate with its depth of flavor and comforting essence.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the veal cubes and sear until browned on all sides. Remove the veal from the pot and set aside.

Searing the Veal

In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

Sautéing Vegetables

Stir in the tomato paste, mixing well with the vegetables. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Building the Sauce

Return the seared veal to the pot. Add the broth, thyme, bay leaves, salt, and black pepper. Bring the mixture to a gentle boil.

Combining Ingredients

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the veal is tender and the flavors have melded together.

Simmering

Remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Final Touches

Veal, cut into cubes

Olive oil

Onion, finely chopped

Carrot, diced

Celery stalks, diced

Garlic, minced

Tomato paste

Red wine

Beef or veal broth

Thyme, fresh

Bay leaves

Salt

Black pepper, freshly ground

RAGOUT DE VEAU

Grilled tunisian octopus with chick pea salad and micro coriander caramelized lime.

POLPO ALLA GRIGLIA

Pescato del giorno is a dish that features the freshest fish fillet available, typically seasoned and cooked in a simple, flavorful manner. Traditionally served in Italian cuisine, this dish emphasizes the quality of the fresh catch of the day and is often accompanied by ingredients like lemon and parsley to enhance the natural flavors of the fish. Here's how to make it at home.

PESCATO DEL GIORNO

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe

OSSO BUCO

Jumbo shrimp U6/8 "Da Vinci Way" cocktail style (3) ... Add shrimp $12/Each

GAMBERI COCKTAIL

Custard cream flavoured with fresh vanilla

CREMA BRUCIATA

Indulge in our Zeppoli Da Vinci, a delightful twist on the classic Italian treat. These pillowy, golden-brown pastries are expertly fried to perfection and delicately dusted with powdered sugar. Each bite reveals a warm, sweet filling that melts in your mouth, offering a symphony of flavors that pays homage to the artistry of Italian cuisine. Perfectly paired with a rich chocolate sauce or a scoop of creamy gelato, this dessert is a true masterpiece that promises to elevate your dining experience.

ZEPPOLI DA VINCI

Make RAGOUT DE VEAU Recipe in just 2h 30m. Indulge in our RAGOUT DE VEAU, a sumptuous veal stew slow-cooked to perfection. Tender pieces of veal are braised in a rich, aromatic sauce infused with fresh herbs, vegetables, and a touch of wine. Served with a side of creamy mashed potatoes or rustic bread, this dish promises to warm your soul and delight your palate with its depth of flavor and comforting essence.

Ragout De Veau Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions