{"id":50600,"date":"2021-12-09T21:00:41","date_gmt":"2021-12-09T20:00:41","guid":{"rendered":"https:\/\/sangioveserestaurant.com\/menu-cap-dany\/"},"modified":"2025-12-11T18:08:24","modified_gmt":"2025-12-11T17:08:24","slug":"menu-cap-dany","status":"publish","type":"page","link":"https:\/\/sangioveserestaurant.com\/ca\/menu-cap-dany\/","title":{"rendered":"ESPECIAL CAP D’ANY"},"content":{"rendered":"

[et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”About” _builder_version=”4.22.2″ min_height=”304.4px” custom_margin=”0px||||false|false” custom_padding=”||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” disabled_on=”on|off|off” _builder_version=”4.22.2″ width=”100%” max_width=”1500px” module_alignment=”center” min_height=”456.1px” custom_margin=”-41px|-60px||343px|false|false” custom_padding=”32px|20px|22px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” custom_padding_tablet=”” custom_padding_phone=”|||0px” custom_padding_last_edited=”on|phone” global_colors_info=”{}” padding_phone=”|||0px” padding_last_edited=”on|phone” custom_padding__hover=”|||”][et_pb_heading _builder_version=”4.22.2″ _module_preset=”default” title_font=”cannes|700|||||||” title_text_align=”center” title_font_size=”57px” global_colors_info=”{}”][\/et_pb_heading][et_pb_heading disabled_on=”off|off|off” _builder_version=”4.22.2″ _module_preset=”default” title_font=”cannes|700|||||||” title_text_align=”center” title_font_size=”57px” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.22.2″ text_font=”||||||||” text_font_size=”16px” text_line_height=”2em” header_font=”||||||||” header_2_font=”cannes|700|||||||” header_2_font_size=”60px” header_2_line_height=”1.2em” text_orientation=”center” width=”100%” max_width=”1107px” module_alignment=”center” custom_margin=”85px||||false|false” custom_padding=”||1px|||” header_2_font_size_tablet=”50px” header_2_font_size_phone=”32px” header_2_font_size_last_edited=”on|desktop” locked=”off” global_colors_info=”{}”]<\/p>\n

ESPECIAL CAP D’ANY<\/h2>\n

 <\/p>\n

Dona la benvinguda a l’any nou a l’estil Sangiovese.<\/p>\n

Celebra la nit de Cap d’Any amb la familia o amb amics i gaudeix d’un exquisit men\u00fa degustaci\u00f3 de la nostra Xef Pepi S\u00e1nchez.<\/p>\n

 <\/p>\n

\n

Si vost\u00e8 \u00e9s cel\u00edac o t\u00e9 alguna intoler\u00e0ncia informe a l’equip<\/p>\n

de sala per activar els protocols adequats.<\/p>\n<\/blockquote>\n

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Dona la benvinguda a l’any nou a l’estil Sangiovese.<\/p>\n

Celebra la nit de Cap d’Any amb la familia o amb amics i gaudeix d’un exquisit men\u00fa degustaci\u00f3 de la nostra Xef Pepi S\u00e1nchez.<\/p>\n

 <\/p>\n

\n

Si vost\u00e8 \u00e9s cel\u00edac o t\u00e9 alguna intoler\u00e0ncia informe a l’equip<\/p>\n

de sala per activar els protocols adequats.<\/p>\n<\/blockquote>\n

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MEN\u00da CAP D’ANY 2025<\/h2>\n

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\n

\n
\n
\n

DEGUSTACI\u00d3<\/strong><\/p>\n

\u2022 per anar fent boca \u2022<\/strong>
C\u00f2ctel Sangiovese Lovers.<\/p>\n

Brioix de salm\u00f3 marinat a l’anet amb t\u00e0rtara.<\/p>\n

Canel\u00f3 de remolatxa farcit de mousse d’anguila fumada amb caviar Oscietra.<\/p>\n

Navalla a baixa temperatura amb fonoll i finger llime <\/p>\n

Consom\u00e9 d’au amb aire de t\u00f2fona negra. <\/p>\n

\u2022 comencem \u2022
<\/strong>Ostra Guillardeau amb emulsi\u00f3 d’escabetx a l’estrag\u00f3 i perles de yuzu. <\/span><\/p>\n

Cevitxe de vieira a l’aj\u00ed groc, llima, coriandre i cruixent de gambetes. <\/span><\/p>\n

Mousse de foie amb escuma de blat de moro i crispetes. <\/span><\/p>\n

\u2022 seguim \u2022
<\/strong><\/p>\n

Flor de carxofa, velout\u00e9 de carxofa, all blanc de macad\u00e0mia.\u00a0<\/span><\/p>\n

Gambes sopleteades, aiguaxile de nyores, mano de buda i salic\u00f2rnia <\/span><\/p>\n

Canel\u00f3 de pasta trufada farcit de pularda, festucs, t\u00f2fona negra i sable de parmes\u00e0.<\/span><\/p>\n

\u2022 els principals \u2022<\/strong>
<\/strong><\/p>\n

\n
\n
\n
\n
\n
\n
\n
\n
\n

Caldereta de mero salvatge i llam\u00e0ntol blau del Mediterrani amb patates i safr\u00e0.<\/span><\/p>\n

Filet mignon de vedella amb foie, t\u00f2fona negra i parmentier de moniato.\u00a0<\/span><\/p>\n

\u2022 per acabar \u2022
<\/strong><\/p>\n

Crema de mandarina, sorbet de mandarina, menta i gerds.\u00a0<\/span><\/p>\n

Crem\u00f3s de xocolata Guayaquil, nibs de cacau, streusel de canyella i cruixents de xocolata. <\/span><\/p>\n

\u00b7 Postres \u00b7<\/strong>
Turrons i neules.
Ra\u00efm de la sort.
Caf\u00e8s.<\/p>\n

\u00b7 Begudes \u00b7<\/strong><\/p>\n

Can Matons Pansa Blanca D.O.Alella.\u00a0<\/span><\/p>\n

Abadia de Poblet. Trepa, Garrut. D.O. Conca de Barber\u00e0\u00a0<\/span><\/p>\n

Ars Collecta Blanc de Blancs. <\/span><\/p>\n

Horari d’arribada a les 20:00h-20:30h
Horari tancament 2:00h<\/p>\n

Preu per comensal, 130,00\u20ac IVA Incl\u00f2s.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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ESPECIAL CAP D’ANY   Dona la benvinguda a l’any nou a l’estil Sangiovese. 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