Starters
Asparagus, Pistachio, Salmon Roe, Bottarga
36
Cooked and Raw Seasonal Vegetables and their Dressing
34
Langoustine, Sweetbread, Lovage, Curry, Sucrine
50
FIRST COURSES
Tortello, Sheep Ricotta Cheese, ‘Nduja and Pomegranate
32
Spaghetto, Smoked Anchovy Butter, Sea Urchin, Fennel
36
Risotto Bay Leaf, Smoked Eel, Siberian Caviar, Fermented Lemon
40
MAIN COURSES
Pigeon, Date, Spring Onion, Tarragon
55
Blue Lobster, Courgette Flowers, Courgette Carpaccio, Olive Tapenade, Marjoram
60
Turbot Marinated in Miso, Peas, Seaweed, Spring Cassolette and Sea Snails
55
DESSERT
Milk and Cereals
19
Crispy Millefeuille, Honey, Oats, Nuts
19
Strawberries Tarte Fine, Almonds, Goat’s Fiordilatte
19
Sugar-Crustaed Rhubarb, Licorice, Kefir, Sumac
19
TASTING MENU
FIVE SALTY COURSES AND 1 DESSERT CAREFULLY SELECTED FROM OUR CARTE
THE MENU IS FOR THE ENTIRE TABLE
130
choice a la carte
MINIMUM TWO PLATES PER PERSON
EXECUTIVE CHEF GUIDO PATERNOLLO