Tasting menus are for the enjoyment of the entire table.

TASTING MENU

DA IERI A OGGI

Tubers, roots and leaves
Codfish gnocchi, winter vegetables essence
Sea bass marinated in spirulina, smoked potatoes
Japanese A5 Wagyu beef, anchovy butter, grilled egg yolk
Quail sopa coada
Fallow deer in green sauce
Serse crème brûlée with mango and passion fruit

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

Grilled Venere oyster, radicchio and beans, Raboso vinegar
Spaghettini, grilled squid, sea urchins and seaweed
Seafood risotto with langoustine cream
Grilled Mediterranean lobster, parsnips, turnip greens
Citrus fruits, coffee, tonic water and white chocolate

The entire menu 160

IMPRONTE INVERNALI

Hunchback cardoon, walnuts, white chocolate, herb caramel
Scallops, potato spaghetti with clams, spicy cedar
Bottoni stuffed with Jerusalem artichoke, veal Milanese style, sweetbreads
Turbot à la meunière with almonds and lemon
Spit-roasted pigeon, sour cherries, lard and bay leaves
Gellivs zuppa inglese

The entire menu 130



A LA CARTE MENU


STARTERS

Tubers, roots and leaves 25 | 16
Japanese A5 Wagyu beef, anchovy butter, grilled egg yolk 30 | 20
Grilled Venere oyster, radicchio and beans, Raboso vinegar 28 | 18
Cardoon, walnuts, white chocolate, herbal caramel 25 | 16
Scallops, potato spaghetti with clams, citron all’arrabiata 28 | 18



FIRST COURSES

Codfish gnocchi, winter vegetables essence 28 | 18
Quail sopa coada 28 | 18
Spaghettini, grilled squid, sea urchins and seaweed 30 | 20
Seafood risotto with langoustine cream 34 | 22
Bottoni stuffed with Jerusalem artichoke, veal Milanese style, sweetbreads 28 | 18



MAIN COURSES

Sea bass marinated in spirulina, smoked potatoes 40 | 26
Fallow deer in green sauce 40 | 26
Grilled Mediterranean lobster, parsnips, turnip greens 55 | 35
Turbot à la meunière with almonds and lemon 40 | 26
Spit-roasted pigeon, sour cherries, lard and bay leaves 44 | 33



DESSERT

Serse crème brûlée with mango and passion fruit 20
Citrus fruits, coffee, tonic water and white chocolate 20 | 12
Gellivs zuppa inglese 20 | 12
Araguani Chocolate praline 20 | 12



CHEESES

Comtè 30 months 10
Moro’s blue 10
Bitto 10