Menu

Fois gras… Pairing, Temperature and Texture

28,00€

Red Mullet in Amatriciana style!!!

26,00€

Raw shellfish, yellow fruits and citrus

26,00€

Phesant breast with Cartoccio rosted roots and tubers

26,00€

Pigeon tartare, cannolo stuffed with fois gras, Porcini chips and amarene sauce

24,00€

Ginger and carrots risotto, red king prawn, Beluga caviar and salted lemon (minimum 2 people)

28,00€

Passatelli in fish and crostaceans stock

26,00€

Beethroat gnocchi, sauce and salted cod throat with Alici Cetaresi cream

24,00€

Ravioli stuffed with stew rabbit podere Forte over a 24 months Parmisan cheese fondue

24,00€

Chicken stuffed plin in Porcini flavored consomme

22,00€

40 egg yolks tagliolini with white truffle from crete senesi

20,00€

Rossini style venison!!!

36,00€

Wild caught Branzino, asparagus and erbs zabaione

35,00€

Hale saddle in sweet and sour, califlower and grapejuce jelly

32,00€

Guinea fawl chest and thigh in double cooking with pak choi

32,00€

Lake of Bolsena eel, guacamole, oriental barley and daikon

30,00€

CHEESES

Our cheese board

15,00-25,00€

Mountain Amiata Cheestnuts cremoso, persimmon and lauer ice cream

14,00€

Langhe’s hazelnuts semifreddo with liquirice and ice of espresso coffee

12,00€

Pears, rhum and chocolate

12,00€

Ovomisu!!!

12,00€

Banana, lime and peanuts

12,00€

(for all the table guests)

Qui

Pigeon tartare, cannolo stuffed with fois gras, Porcini chips and amarene sauce

Duck liver escalope, straberry grape ice cream and Port sauce

Chicken stuffed plin in Porcini flavored consommè

Hale saddle in sweet and sour, califlower and grapefruit jelly

Langhe’s hazelnuts semifreddo with liquirice and ice of espresso coffee

75,00€

Là

Raw shellfish, yellow fruits and citrus

Roasted sea scallops, califlowers and mandarin

Beethroat gnocchi, sauce and salted cod throat with Alici Cetaresi cream

Passatelli in fish and crostacean stock

Wild caught Branzino, asparagus and erbs zabaione

Banana, lime and nuts

95,00€