Menu & Vins

EGG, VEGETABLES AND SOUPS

Spring vegetables, tomato sorbet and figs syrup
Soft boiled egg, heirloom bell peppers and Cetara anchovies
Cold tomato soup, squid gnocchi, peaches and zucchini

PASTA AND RISOTTO

Risotto with sea urchins, anchovies and fennel frisella
Oxtail tortelli, spinach, pear and Castelmagno fondue
Spaghetti alla chitarra with rabbit ragout, orange and chard
Calamarata with rock-fish, broccoli and tarragon
Pecorino ravioli, asparagus, zabaione and balsamic caviar

FISH

Utah Beach oysters, cucumber cream, Campari and crispy sea lettuce
Amberjack marinated in tomato water, caviar, avocado and apple
Red mullet fillet in tempura, aubergine, red onion and smoked Provola
Salt cod, green chili, tomato and garlic mayo

MEAT

Hand cut fassona beef tartare, mustard, red radish and black truffle
Braised veal cheek, romanesco broccoli, horseradish chips, paprika and parsley sauce
Suckling pig “porchetta”, Port braised shallot and Dijon mustard
Roasted lamb loin, hazelnuts, spring onions and wild berries coulis

DESSERT by Claudio Mengoni e Antonio Pianese

The Babà - Baba in the jar with rum ice cream and strawberry compote
Amorellino - Morellino cannolo and bubbles, ricotta mousse, blackberry biscuit, fior di latte ice cream
Mango and lime - Mango and lime Bavarian cream glazed with white chocolate, yogurt ice cream, lime sablè and mango cream
Chocolate and coffee sweetness - white chocolate and coffee mousse, liquorice mou, cocoa biscuit and hazelnut ice cream

Amberjack marinated in tomato water, caviar, avocado and apple
Hand cut fassona beef tartare, mustard, red radish and black truffle
Risotto with sea urchins, anchovies and fennel frisella
Oxtail tortelli, spinach, pear and Castelmagno fondue
Salt cod, green chili, tomato and garlic mayo
Suckling pig “porchetta”, Port braised shallot and Dijon mustard
“Amorellino” - Morellino cannolo and bubbles, ricotta mousse, blackberry biscuit, fior di latte ice cream