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