Starters

Vegetable Mosaic
34

Artichoke alla Giudia, Mint Emulsion, Tempura Anemone
36

Scallops cooked in Cabbage Steam, Foie Gras, Pan Brioche Sauce, Black Truffle
40

FIRST COURSES

Tortello, Sheep Ricotta Cheese, ‘Nduja and Pomegranate
32

Mascarpone Creamed Risotto, Hare Civet, Vanilla Persimmon
36

Sour Spaghetti, Clam Emulsion, Clams, “Spillo” Squid
40

MAIN COURSES

Rib Eye Steak, Crispy Potatoes, Sage Pesto, Mediterranean Style Dressing Jus with Taggiasca Olives
55

Sea Bass, Gratinated Puntarelle, Smoked Bagna Cauda, Lupin Water and Watercress
55

Line Caught Turbot in two service:
Head Terrine with its Seasoning, Light Broth of its Wings
Roasted Fillet Cooked in Shellfish Butter, Fondant Leeks, Iodized Zabaione
60

DESSERT

Dark Chocolate, Wild Fennel, Black Cherries
19

Caramelized Jerusalem Artichoke, Coffee, Grapefruit and Vanilla
19

Stuffed Zeppola and Cointreau Zabaione, Citrus Fruit Salad
19

Gianduja Soufflé and Hazelnut Ice Cream

22

HARMONY IN SIX STAGES

TASTING MENU OF 5 SAVORY COURSES AND A DESSERT

 SELECTED BY OUR CHEF

THE TASTING MENU IS RECOMMENDED FOR THE WHOLE TABLE

140

EXECUTIVE CHEF GUIDO PATERNOLLO