Starters

Marinated Sardines, Tomato Hearts, Cappelletti, Arugula
36

Cooked and Raw Seasonal Vegetables and their Dressing
34

Trombetta Zucchini, Pistachio, Lovage,
Oxheart Tomato Carpaccio, Figs, Vanilla
32

FIRST COURSES

Tortello, Sheep Ricotta Cheese, ‘Nduja and Pomegranate
32

Sour Spaghetto Cooked in Tomato Water, Clam Emulsion, Clams, “Spillo” Squid
36

Risotto with Bitter Herbs, Pine Nuts, Salted Lemon, Vegetable Jus
34

MAIN COURSES

Roasted Lamb Saddle, Cévennes Onion, Peperonata, Pomme Paille,
Jus with Taggiasca Olives, “Scottadito” and Bagnetto Rosso
55

Crispy Veal Sweetbread, Chanterelles, Apricot, Verbena, Vin Jaune Sauce
55

Turbot, Cuttlefish “Lard” with Herbs, Potato Darphin, Green Beans,
Cherries, Shellfish and Parsley Sauce
60

DESSERT

Almond, Lemon, Tarragon
19

Chocolate, Hazelnuts, Citron
19

Fine Strawberry Tart, Flower Vinegar, Goat Milk Fiord di Latte
19

Watermelon, Lime, Vanilla

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