"Expression" Menu
Gestures, shapes and colors to communicate what we want, feel and think
| Steamed oysters, with iced oyster sauce, chamomile jelly and apple | |
| Squid layer, sea urchin, boiled lard, bergamot and white turnip | |
| Green lasagna, celeriac bechamel sauce, white pheasant ragout and smoked marrow | |
| Turbot fillet with juniper, almonds, chard, yolk cream and bottarga | |
| Sautéed snails with herbs, warm mousse of Jerusalem artichokes, coconut milk and marinated pork rind | |
| Mora Romagnola piglet on the spit, the leg in a crispy terrine with sweet and sour shallots, quince compote with mustard and chicory | |
| Bread soaked and glazed in sheep broth, vermouth sauce reduction and bell pepper wafer | |
| Litchis, rose and chili | |
| White cake |
"Heart Mother" menu
Our research letting ourselves be guided by the continuous change of nature
| " From the pantry and from the garden..." | |
| Cauliflower marinated and then in tempura with purple cabbage and horseradish ice cream | |
| Beetroot omelet, red chicory, sheep’s curd and banana | |
| Pumpkin dumplings in walnut sauce and turnip tops bignet and laurel oil | |
| White turnip, mozzarella and hazelnut butter | |
| Ditalini (a kind of pasta) cooked in onion soup, fermented garlic and porcini mushrooms | |
| Cabbage bundle stuffed with plums and pine nuts | |
| Earl grey tea crèam caramel with crunchy biscuit and fresh bergamot sorbet | |
| Brioche soaked with elder, almond, kumquat and candied pumpkin |
Starters
à la carte
| Steamed lobster, salad of its claws, pickled pumpkin slightly spicy, Bernese sauce with shallot and cooked wine must | € 120 |
| Cooked and raw sea bream slices marinated with citrus fruits and squid sauce, strong sweet mustard, caviar and glasswort | € 90 |
| Creamy mountain egg cooked covered in a saffron meringue and potatoes, sour spinach and swiss chards, black truffle and raw ham jelly | € 80 |
First courses
à la carte
| Pici of wholemeal bread, zolfini bean purée, shrimps, lemon, and crumbs bread flavoured with bottarga | € 90 |
| Melting potato dumplings in saffron sauce, with smoked herring and fresh veal sausage | € 90 |
| Rice, black cabbage, green tea, veal tendons, mackerel and salted lemon | € 90 |
| Ravioli filled with leeks, frothy sauce in carbonara style, black truffle and ckicken giblets | € 90 |
Main courses
à la carte
| Mullet fillets sautéed, sea snails sauce with tarragon, lemon in carpione style and candied fennel | € 120 |
| Turbot cooked on his bone, artichockes barigoule style, mantis shrimps sauce in meunière, spring onion puree and crunchy shrimps | € 120 |
| Pigeon cooked in a pan with hay and then glazed with honey and juniper, with crispy salad of purple cabbage and sour cherries | € 120 |
| Stewed roe saddle with onions and red wine, celeriac gratinated with hazelnuts | € 120 |
| Duck breast with passion fruit, endive and parfait of its livers | € 120 |
| Selection of Italian cheese from the trolley | € 50 |
Our desserts
à la carte
| Zuppa inglese 2.4 | € 50 |
| Vanilla brulée soufflè, with panforte ice cream and vin santo sauce | € 75 |
| Brioche soaked with elder, almond, kumquat and candied pumpkin | € 50 |
| Dark chocolate truffle 73%, with milk biscuit, sabayon with cocoa and rum, and fruit passion soft jelly | € 50 |
| White cake | € 50 |
| Our selection of ice creams and sorbets | € 50 |