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2012-10-24
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Haven't been back to il Lido in awhile? This week's a terrific time to return, since Chef Andrea is featuring veal head on his current specials menu.Start with brain food: golden-fried and served with spinach, these veal brains are delicate in taste and buttery in texture, brilliant for whetting the appetite for meatier fare.Veal tongue braised with red wine. Tender, not rubbery, with a rich, bold flavor. Veal cheek, boiled to preserve its full gelatinous glory, spiced up a bit with horseradish
Haven't been back to il Lido in awhile? This week's a terrific time to return, since Chef Andrea is featuring veal head on his current specials menu.
Start with brain food: golden-fried and served with spinach, these veal brains are delicate in taste and buttery in texture, brilliant for whetting the appetite for meatier fare.
Veal tongue braised with red wine. Tender, not rubbery, with a rich, bold flavor.
Veal cheek, boiled to preserve its full gelatinous glory, spiced up a bit with horseradish sauce and partnered with lentils. The brain, tongue and cheek are all included on one RM82++ platter that'll remain available for several more days.
In the long run, veal-lovers can still head here whenever they want for Il Lido's regular veal dishes, like this veal scallopine (RM58++), bursting with the natural fragrance of mushrooms and herbs, bolstered by a creamy-dreamy bed of polenta.
Complimentary crostoli. Crisp and sweet, sending us out into the night on angel wings.
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