Tasting Menu

Qui

Egg yolk in summer “bagna cauda”

Duck liver escalope, figs and raspberry

Homemade Plin pasta filled with basil, parmesan cheese and mascarpone cheese, in tomato consommé

Risotto Carnaroli flavoured with peas and burnt yeast

Lamb “Podere Forte” two ways: with spinach, spring onion, mustard and honey sauce

Sacher!!!

€ 85

 

Raw crustaceans, gin-flavoured cucumber, melon, mozzarella cheese

Amberjack on tomato bread soup, sea urchins, olives

Berlingots homemade pasta filled with red mullet in livornese sauce

Risotto Carnaroli flavoured with peas and burnt yeast

Sea bass, broccoli cream and clams

Namelaka with white chocolate and Sichuan pepper

€ 95