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Two savory courses plus dessert 65€

Three savory courses plus dessert 95€

ANTIPASTS

Carpaccio of celeriac, hazelnuts, pomegranate and red onion cream (6,8,9)

Casentino salmon trout, apple cider, miso melon, green gazpacho and currants (4.6)

Egg 64°, “panzanella”, tomato caramel and basil seeds (1,3,6,9,12)

Rabbit “porchetta-style”, plum, zucchini, fennel savoury custard and marjoram

FIRST DISHES.

Chitarra “Nugolo” and smoked provolone mousse (1,7,9)

Celery leafs pesto risotto, shrimp and goat milk yogurt (2,7,8,9,12)

“Mezza manica” pasta, goose ragù, red fruit tea, smoked goose ham, black garlic and blueberries (1,3,7,9,12)

Buffalo ricotta fresh pasta tortello with samphire, red mullet, black lemon and capers (1,3,4,7,9,12)

MAIN DISHES.

Sea bass ceviche, beets, corn, sour onion and puffed polenta chips (4 ,9,12)

and puffed polenta chips (4 ,9,12)

Eggplant, bitter cocoa, crusco pepper and smoked provolone cheese foam (6,7,8,9)

Lamb sir loin, pak choy, offal ragu , fennel cream and coffee (1,7,9,12)

Shrimp, pods, bergamot, emulsified fumet, fried white polenta (1,3,4,7,9,12,14)

  1. Gluten
  2. Crustaceans
  3. Eggs
  4. Fish
  5. Peanuts
  6. Soybean
  7. Dairy products
  8. Nuts
  9. Celery
  10. Mustard
  11. Sesame Seeds
  12. Sulfites
  13. Lupin
  14. Molluscs