Starters

Brusseles Sprouts, Mackerel, Savoy Cabbage Civet, Berries
32

Scallop, Its Tripe, Turnip Tops, Navet Confit
40

Veal Sweetbread, Matured Pumpkin, Anemones, Wakame Emulsion and Pumpkin Seed
40

FIRST COURSES

Risotto Bay Leaf, Smoked Eel, Siberian Caviar, Fermented Lemon
40

Tortello, Sheep Ricotta Cheese, ‘Nduja and Pomegranate
32

Spaghetto, Smoked Anchovy Butter, Sea Urchin, Fennel
36

MAIN COURSES

Lamb, Black Cabbage, Celeriac, “Finanziera”
55


Pigeon, Swiss Chard Millefeuille, Mole, Persimmons
55

Blue Lobster, Roasted Endive, Capers, Sultanas
60

DESSERT

Milk and Cereals
19

Stuffed Zeppola and Zabaione with Cointreau, Citrus Fruit Salad
19

Chocolate, Hazelnuts, Citron
19

Vanilla Soufflé, Cardamom Ice Cream
22

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