Starters

SCALLOP, CONFIT NAVET, TURNIP TOPS

45

CHAMPIGNON DE PARIS, VIN JAUNE, TARRAGON

38

PURPLE SHRIMP FROM SANTA MARGHERITA, BEANS FROM CONTRONE, ONION MISO, SOFRITO

55

GIANT WINTER SPINACH, OYSTER, BEURRE BLANC, BROCHET EGGS

40

FIRST COURSES

RISERVA “SAN MASSIMO” RICE, BAY BUTTER, SMOKED EEL, SIBERIAN CAVIAR, FERMENTED LEMON

40

SPAGHETTO “PASTIFICIO GENTILE”, GREEN TOMATO WATER, FENNEL, SMOKED ANCHOVY BUTTER, SEA URCHIN

36

TORTELLO, CALABRIAN BLACK PIG ‘NDUJA, SHEEP RICOTTA CHEESE, POMEGRANATE

34

ELICA “PASTIFICIO GENTILE”, CHICKEN “CACCIATORA-STYLE” EXTRACTION

36

SECOND COURSES

SOLE, ANEMONE AND PUMPKIN DARPHIN, SPICED PUMPKIN JUS

55

SEA BASS, BBQ LETTUCE HEART, IODIZED LETTUCE JUS

55

BEEF TENDERLOIN MATINATED IN CREPINETTE AND COOKED OVER CHARCOAL, ASH POTATO CASSOLETTE

58

SAVOY CABBAGE, CLEMENTINE, BROCCOLI, SAVOY CABBAGE JUS “IN SALMÌ”

40

DESSERT

MILK AND CEREALS

19

FINE CHOCOLATE TARTE, CREAM AND VANILLA ICE CREAM

19

BELGIAN ENDIVE, PINK GRAPEFRUIT, YOGURT

19

CITRUS FRUIT SALAD AND BITTER ORANGE SORBET, ZEPPOLA AND ZABAGLIONE WITH COINTREAU

19

CHOCOLATE SOUFFLE, “FIOR DI LATTE” ICE CREAM 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