Starters
SALAD OF SEASONAL RAW AND COOKED VEGETABLES
34
MUSSEL SOUP, TOMATOES, CUCUMBER,
MUSSELS SAUTÉ, CELERY, SALTED BUTTER
36
SEA BREAM, CARROTS OF POLIGNANO, MARIGOLDS, SMOKED YOGHURT
40
PURPLE SHRIMP FROM SANTA MARGHERITA, FENNEL, APRICOT
50
FIRST COURSES
RISERVA SAN MASSIMO RICE, LAUREL BUTTER, SMOKED EEL AND SIBERIAN CAVIAR
40
TORTELLO, CALABRIAN BLACK PORK ‘NDUJA, SHEEP RICOTTA CHEESE, PLUMS
34
SPAGHETTI “ALLA CHITARRA”, SAFFRON, FISH SOUP EXTRACTION
38
LINGUINA “PASTIFICIO GENTILE”, PEPERONATA EXTRACTION, CAPERS, OLIVES
32
MAIN COURSES
LAMB FROM CENTRAL ITALY, “TROMBETTA” COURGETTES, GREEN FIGS, FRESH GOAT CHEESE
55
MILANESE-STYLE SOUFFLE SWEETBREAD, BURRATA, CAVIARS, MUSTARD GRAINS
55
HAKE, PEAS WITH BASIL, STRAWBERRIES, RHUBARB
52
TURBOT CONFIT, YUZU SEAWEED JAM, SUMMER CASSOLETTE, SEA SNAILS
55
DESSERT
MILK AND CEREALS
19
GREEN APPLE, CREAM CHEESE, TARRAGON
19
PEACH, BEER, ALMOND
19
STRAWBERRY SCAPECE, WILD STRAWBERRIES, RED BASIL ICE CREAM
19
CHOCOLATE SOUFFLÉ, “FIOR DI LATTE” ICE CREAM
(MINIMUM TWO PEOPLE)
22
PER PERSON
TASTING MENU
FIVE SELECTED COURSES BY THE CHEF
THE MENU IS FOR THE ENTIRE TABLE
120
EXECUTIVE CHEF GUIDO PATERNOLLO