Tasting menus are for the enjoyment of the entire table.

TASTING MENU

DA IERI A OGGI

Tubers, roots and leaves
Sea bass, carletti, salted lemon, fig-leaf potato
Rice creamed with mascarpone and juniper, fruits, vegetables
Browned fusilloni, salt cod’s sauce and tripe
Cuttlefish, peas
Beef fillet, green tomatoes, wild herb chimichurri
Dark chocolate ganache, raspberry, liquorice

Entire menu 150

SPAZIO LIBERO

A carte blanche where the chef will devise a menu for you
of 5 or 10 courses to let you into his world

5 course 120
10 course 190

MARE IN GUSCIO

Apple and cucumber ravioli, almonds, oysters, caviar
Egg tagliolini, agretti, blue prawns, veal belly
Nettle tortellini, warm mantis shrimp broth, curry, black lime
Grilled Mediterranean lobster, spinach, green beans, peanuts
White chocolate namelaka, pistachio, rhubarb, black cherries

The entire menu 160

IMPRONTE DI PRIMAVERA

Asparagus, apricots, egg yolk, grilled herbs
Imperial blackfish, potato cannelloni, sea urchins, salsa verde
Lasagnetta with chicken ragù, bruscandoli, rosoline
Raw beef, eel cracklings, lettuce, fish roe
Spit-roasted pigeon, lard, strawberries, bay leaves
Venice-Bangkok

The entire menu 130



A LA CARTE MENU


STARTERS

Tubers, roots and leaves 25 | 16
Sea bass, carletti, salted lemon, fig-leaf potato 28 | 18
Apple and cucumber ravioli, almonds, oysters, caviar 30 | 20
Asparagus, apricots, egg yolk, grilled herbs 28 | 18
Raw beef, eel cracklings, lettuce, fish roe 30 | 20


FIRST COURSES

Rice creamed with mascarpone and juniper, fruits, vegetables 28 | 18
Browned fusilloni, salt cod’s sauce and tripe 30 | 20
Egg tagliolini, agretti, blue prawns, veal belly 34 | 22
Nettle tortellini, warm mantis shrimp broth, curry, black lime 28 | 18
Lasagnetta with chicken ragù, bruscandoli, rosoline 30 | 20


MAIN COURSES

Cuttlefish, peas 40 | 26
Beef fillet, green tomatoes, wild herb chimichurri 42 | 28
Grilled Mediterranean lobster, spinach, green beans, peanuts 55 | 35
Imperial blackfish, potato cannelloni, sea urchins, salsa verde 40 | 26
Spit-roasted pigeon, lard, strawberries, bay leaves 46 | 32

DESSERT

Serse crème brûlée with mango and passion fruit 20 | 12
Dark chocolate ganache, raspberry, liquorice 20 | 12
White chocolate namelaka, pistachio, rhubarb, black cherries 20 | 12
Venezia-Bangkok 20 | 12


CHEESES

Comtè 30 months 10
Moro’s blue 10
Bitto 10