Erarta Restaurant’s Summer Menu
Seasonal specialities and new additions to the family of celebrated desserts
Early in June Erarta Restaurant unveiled its brand new summer menu. Summer heat rules the roost — light and fresh becomes the order of the day, paving the way for such new additions as cucumber gazpacho with shrimp, cold borscht, tomatoes with mozzarella and tarragon crème, and asparagus on carrot purée bed with poached egg and onion mousse.
The main course section has seen particularly many new arrivals under “Fish” — don’t forget to try lightly smoked salmon with green peas and onion mousse, fried cod with mussel and spinach ragout, and parchment baked zander fillet with tomatoes and herbs.
The Restaurant’s famous dessert menu has also been significantly revamped. Added to the list are Aperol Spritz dessert (frozen Aperol with custard and sweet biscuits), green tea mousse with lime sorbet, and a selection of homemade ice creams.
As usual, Erarta Restaurant’s sommelier has made a choice of the season’s most trending wines. For the summer of 2019, these are going to be the pearl Podere Il Saliceto Bi Fri Bianco dell’Emilia IGP 2017, the orange Metamorphika Xarel-lo Brisat 2017, and the light-bodied dry red Fable Le Raisin et l’Ange Sec Rouge 2016.
