Published on : Wednesday, February 19, 2020
This year, Executive Chef Paolo Lavezzini highlights the made-to-order fresh pasta station, featuring different choices every week. The new feature is tailor-made for Italian cuisine lovers, who’ll have the chance to taste a selection of gnocchi, tortellini, agnolotti or tagliolini, in cacio e pepe, pomarola or traditional ragout sauces.
The barbecue station is a great surprise, serving crispy pork belly, farmhouse sausage, top sirloin cap and herb spring chicken. Side orders include chimichurri, polenta and cheese, stone oven-roast vegetables and broccoli rice.
Seafood is also part of the menu, with choices like golf sauce shrimp, cod salad and the classic ceviche. In addition, an assortment of charcuterie, cheeses, housemade pickles, and Pastry Chef Thiago Dias’ desserts can be tasted, like the banana, chocolate and coconut tart, tonka bean choux cream, tapioca flan and his famous selection of macarons.
And last but not least, breakfast classics such as sourdough breads, croissant, focaccia and cocoa bread, pancakes, waffles, various recipes of bacon and eggs, such as omelets, poached, benedict and florentine and more can be enjoyed. The complete experience includes a bottle of prosecco per pair as a set-price menu that costs BRL 195 per person.
Source:- Four Seasons Hotel & Resort