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