A la carte
- Starters
- Raw and cooked Sicilian red prawns, crispy amaranth, taggiasca olive oil foam and beetroot sorbet€ 45,00
- Artichocke, ricotta cheese, liquorice and pistacho€ 33,00
- Broccolo, lemon, bagna cauda sauce and caviar Calvisius Royal€ 45,00
- Sweetbread, rhubarb and soya€ 35,00
- Biancomangiare egg with black truffle from Norcia€ 45,00
- First courses
- Risotto with raw prawns and shellfish coral€ 40,00
- Pigeon’s lasagna€ 40,00
- Spaghetti with sardine sauce, hazelnut and roasted sardine€ 30,00
- Hen’s tortelli with tuber and hen’s broth€ 30,00
- Risotto with black truffle from Norcia€ 50,00
- Fish Main Course
- Codfish in two services, potatoes ravioli served in codfish broth and fillet with saffron cream€ 50,00
- Sole meunière with carrots and parsley€ 48,00
- Meat Main Course
- Roe deer medallion, celeriac and grapes compote€ 60,00
- Hare, Bruxelles cavoletti and red currant€ 80,00
- Rack of lamb, green italian pepper stuffed with ricotta cheese, onion and green sauce€ 40,00
- Dessert
- Cassata€ 20,00
- Pear, amaretto, ricotta cheese and pollen ice cream€ 20,00
- Chocolate, mint and sage€ 20,00
- Chocolate soufflé, fior di latte ice cream (min. two people)€ 25,00
- Mango and yogurt egg€ 20,00
Broth tasting menu (€ 130,00)
-
Fennel and anise broth
King crab’s salad -
Raw ham broth
Cod, parsley bread and radish -
Onion broth
Onion Ziti pasta and beans -
Slipper lobster broth
Ravioli stuffed with garlic, olive oil and chili pepper -
Green olives broth
Ray fish and roasted endlive -
Hare broth with Nonino grappa spray
Hare, Bruxelles cavoletti and red currant -
Chocolate broth
Milk sandwich, kumquat and black sesame -
Apple and saffron broth
Apple tatin and cinnamon icecream - The tasting menu, for its complexity, is suggested to the all table
Tasting menu (€ 135,00)
- Queen scallops with liquorice
- Black calamari, carrots and ginger
- Shrimp’s salad and smoked almond
-
Risotto in pizzaiola style and mozzarella water
(winner as Best Risotto of the year for Le Guide de l'Espresso 2017) - Eel fish, horseradish, red beetroot and shiso leaves
- Belly’ suckling pig, kiwi and coffee sauce
- Kidney, Rosa di Gorizia radicchio and red wine sauce
- Caviar, liquorice and lemon
- Meringue Pizza, raspberry and wild strawberry
- Pear, amaretto, ricotta cheese and pollen ice cream
- The tasting menu, for its complexity, is suggested to the all table