The last time we checked in with long-time “Top 33″ A-lister Páva (follow link for contact details and user feedback), our writer enjoyed her free PR lunch at the “Peacock” so much she said she would have gladly paid for it. This time we’ll skip the free eats and just give you a quick look at some of what’s on the new menu, which the Four Seasons‘ PR people quote executive chef Simone Cerea describing as “North Italian home style recipes with a delicate autumn touch.”
A few meaty highlights:
- Homemade Chestnut Pappardelle Pasta with Duck Ragout, Spring Onion and Sweet Pepper
- Roasted Poulet Noire Chicken Breast with Celeriac, Asparagus and Winter Black Truffles
- Pistachio Crusted Roasted Lamb Rack with Savoy Cabbage Timbale Filled with Goat’s Cheese
There are also apparently several good options for you plant-only eaters, including the pumpkin soup with Taleggio cheese and chervil ravioli we think is pictured above.
If anyone has a chance to eat off this new menu, make sure to let us know if it lives up to the hype. Also let us know if you can figure out a way for us to preserve our honor if they somehow call us up and invite us over for a free taste of this stuff.
