"Expression" Menu
Gestures, shapes and colors to communicate what we want, feel and think
| Soft Parmigiano Reggiano pudding, sour caramel of Jerusalem artichoke and crispy wafer with tangerine compote | |
| Crustaceans sandwich, sea urchin “puttanesca” sauce, cocoa-dressed spinach and iced grapefruit | |
| Squid slices, cold pine nut sauce, chopped seaweed, caviar and chamomile | |
| Potato dumpling filled with tarragon cream, raw sea scallops marinated in juniper oil, cacciucco reduction and mussel “salmoriglio” | |
| Red mullet with mediterranean scents | |
| Disc of pasta of burnt wheat, sheep's sauce, marinated egg yolk and coco | |
| “Raw” braised beef | |
| Duck breast,endive and quince | |
| Coconut cream, hibiscus jelly, cucumber and mint granita | |
| Caramelized crispy puff pastry, warm cinnamon foam, apple sorbet flambè with cognac, creamy walnut and burnt lemon paste |
"Heart Mother" menu
Our research letting ourselves be guided by the continuous change of nature
| Break the ball of seasoned plant extracts and paprika flake bread | |
| Canasta lettuce ribs shaked with creamy pistachio, gin-marinated egg in sauce and preserved gooseberries | |
| Cauliflower “à la meunière” | |
| Sweet and sour marinated pumpkin, mustard flavoured with shallot, coconut milk and ginger | |
| Polenta and kale ravioli with chicory emulsion, kiwi chimichurri and smoked mozzarella cream | |
| Roast celeriac, almond, fermented garlic and rosemary | |
| Potato tagliatelle, juniper oil, undergrowth mushroom crumbs and burnt onion extract | |
| Escarole pizza | |
| Persimmons, verbena and grapefruit | |
| “Monte bianco”: chestnuts and meringue dessert |
Starters
à la carte
| Steamed lobster, its claws in chard ravioli flavoured with vadouvan, beet gazpacho and shellfish hollandaise sauce | € 135 |
| Creamy mountain egg covered with saffron meringue and filled with potatoes mousse, sour greens, raw ham jelly, and crunchy undergrowth | € 90 |
| Warm artichoke salad with marjoram, Kalua Amur caviar sauce, anchovy bonbons, sweet and sour mustard and Jerusalem artichoke in ali-oli style | € 135 |
| Chervil soup, terrine of mixed boiled meats, vineyard snails with green herbs, horseradish chantilly cream with “’nduja” oil | € 85 |
First courses
à la carte
| Handcrafted “agnolottini” filled with slow-braised oxtail, with buffalo mozzarella, rooster comb ragù, cured egg yolk bottarga, and crispy chicken skin | € 95 |
| “Spaghetti alla chitarra” with spider crab reduction, with a warm smoked potato velouté, langoustine carbonara, and green lemon | € 110 |
| Crisp “cannellone” filled with ricotta cheese and escarole, with walnut sauce, sweet red onion béchamel, and candied summer black truffle | € 95 |
| Rice cooked in pigeon sauce, bitter cocoa powder and grilled green leaves | € 85 |
Main courses
à la carte
| Crisp-skinned red scorpionfish, with a white “cacciucco” sauce of mantis shrimp, kale with green curry and sea snails with aromatic herbs and spices | € 135 |
| Steamed fillet of sea bass, with a layered potato and artichoke terrine, cod buttermilk sauce, and crispy pickled capers | € 135 |
| Piglet of Mora Romagnola breed cooked on a spit, sweet and sour shallot, pink peppercorn-pickled radicchio and rocket sauce | € 145 |
| Veal chop cooked in casserole and glazed with Sangiovese wine reduction, spinach salad dressed with mustard and turnip with mornay sauce | € 110 |
| Whole salt-crusted guinea fowl for two persons in double service: the breast with a “foyot” sauce, and the legs served with a woodland mushroom jus, bay leaf extract, and white truffle | € 390 |
| Selection of Italian cheese from the trolley | € 50 |
Our desserts
à la carte
| Tirami-sù 2.4 | € 50 |
| Passion fruit wafers, soft green tea biscuit and creamy almond | € 50 |
| Sheep's cottage cheese foam, lettuce granita and candied bergamot | € 50 |
| Chocolate and cocoa fragrances and textures | € 50 |
| Strawberry flower | € 50 |
| Our selection of ice creams and sorbets | € 50 |