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Senso Ristorante & Bar: Savour the Freshest of Spring with a Twist

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Find seasonal thrills with Senso Restorante & Bar’s new Spring menu. This iconic restaurant in Club Street has recently introduced a new Spring menu highlighting all the goodness that this time of year brings to our tables. Besides the Spring menu, Senso Executive Chef Yves Schmid also created a special menu featuring Spring’s signature vegetable, the white and green Asparagus.

Highlights of the Asparagus Seasonal Menu include the Traditional Carnaroli Risotto with White and Green Asparagus topped aged Parmesan flake, and fresh Basil ($30) and White and Green Asparagus with aged Parma Ham, slow-cooked organic poached Egg, Parmesan Chips and Mesclun Salad with Balsamic dressing ($30). Both classic dishes are enhanced by Chef Yves to showcase the delicate flavours of asparagus. Don’t miss the crowd-pleaser Australian grain-fed Beef Tenderloin ‘Rossini’ with White Asparagus and Seasonal Vegetables ($44). This reinterpretation uplifts the classic Rossini, a traditional dish of beef steak topped with pan-fried foie gras, with the rare White Asparagus in a marriage of exquisite flavours.

White & Green Asparagus with aged Parma Ham

White & Green Asparagus with aged Parma Ham

Fresh flavours and delectable dishes fill the new spring menu. Guests can look forward to new antipasta dish such as the Scallop In Shell ($30), pan-seared Adriatic Scallop served with Avruga Caviar, Spinach Foam, candied Tomatoes with Thyme and sautéed Baby Spinach with Garlic. Two new salads that are refreshing starters will definitely whet your appetite with the season’s freshest produce. The Green Salad ($18) is tossed with Mesclun Salad with Datterini Tomatoes, crunchy sliced Vegetables and homemade Balsamic dressing. The other is a seafood treat Insalata di Polpo e Agrumi ($26) filled with Sicilian Octopus Salad with Lobster, Blood Orange, Grapefruit, fresh Herbs and Lemon zest.

Scallop in Shell

Scallop in Shell

The new seasonal entrees include the hearty Lamb Rack ($40) for meat lovers and the flavourful Sea Bass ($40) uniquely infused with the fragrant liqueur. The Sea Bass is braised with Italian anise-flavoured liqueur ‘Sambuca’, Purple Artichokes, Confit of Wine Tomatoes and crushed Potatoes with Black Olives, and Parma Ham flakes. Other fresh catches from the sea include the oven-baked Turbot Fillet ($46) with Italian Market Vegetables, Quail Egg and crunchy Fennel Salad in Olive Oil dressing and Aioli sauce.

Sea Bass

Sea Bass

Another main plate is the intriguing Farro ($28) which is organic Dinkel Wheat slowly-cooked as a Risotto, with Spring Vegetables, diced Carrots, Peas and Fava Beans topped with Parmesan Cheese flakes. This unconventional grain in a refreshing rendition of the Italian risotto that would appeal not only to the health-conscious. The nutty whole grain wheat was a mainstay in the diet in ancient Rome and is often used in salads and soups today. The wholesome grain lends a chewy bite to the risotto and elevates it with its high nutritional value of fibre, protein and iron.

Pasta lovers will enjoy the new Spinach Fettuccine ($30), homemade Green Fettuccine with Fava Beans, Broccoli, Green Asparagus, Olives and sun-dried Tomatoes in Pesto sauce and Parmesan flakes. The Capellini ($36) is a unique dish of Angel Hair Pasta with Hokkaido Scallops, roasted Baby Capsicum, smoked Haddock, Bottarga and fresh Italian Parsley presenting the freshest flavours from the sea.

Semifreddo

Semifreddo

The meal will not be complete without the rich Hot Dark Chocolate Tart ($18) made with 65% Valrhona chocolate and strawberries. Guests who wish to savour a complete gastronomic experience of the seasonal asparagus will be pleased to know that set menus with the option of wine pairing are also available.

The new Spring and Asparagus menus are available from now till end of June 2014.

Senso Ristorante & Bar
21 Club Street Singapore 069410
Tel: 6224 3534
Operating Hours: 12pm to 2:30pm (Mon-Fri), 6pm to 10:30pm (Mon- Sun), 11:30am to 3pm (Sunday Brunch)

Author: Rebecca Tan
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