Capella: Modern Italian at CHIJMES

Cost: About $60+++ per head for the set dinner

Appetisers
Carpaccio di Bue: Thin sliced raw beef with arugala, silver parmesan cheese & virgin olive oil
Zuppe del Giorno: Tomato soup
Sorbetti: Homemade wildberry sorbet

Main course
Suprema di Pollo: Free range chicken breast stuffed with black truffle accompanied by wilted baby spinach laced with red wine prune glaze
Cernia al Asparagi e Funghi: Sea bass fillet on a bed of asparagus and mushroom salsa accompanied by scallion and vegetable salad, lemon butter sauce

Dessert
Pannacotta: Almond-infused cook cream with bitter chocolate sause, seasonal berries compote

Coffee/tea

Pictures, comments and description to follow from Jasmine