Меню и вина

EGG, VEGETABLES AND SOUPS

Raw and cooked seasonal vegetables with pumpkin purea and porcini mushroom ice-cream € 28
Soft boiled egg, with hazelnut potato, cuttlefish tagliatelle and anchovies sauce € 26
Soup of porcini, chanterelle and trumpet mushrooms with buffalo ricotta, pancetta d’Osvaldo and black truffle € 30

PASTA AND RISOTTO

Risotto with sea urchins, anchovies and fennel frisella € 36
Oxtail tortelli, spinach, pear and Castelmagno fondue € 36
Fettuccelle with lamb ragout, saffron and chanterelles € 34
Calamarata with rock-fish°, broccoli and tarragon € 38
Porcini ravioli with hen° consommè and black truffle € 36

MEAT

Hand cut fassona beef° tartare, mustard, red radish and black truffle € 36
Braised veal cheek°, porcini mushrooms, horseradish chips, paprika and parsley sauce € 42
Suckling pig “porchetta”, Port braised shallot and Dijon mustard € 44
Pigeon° with chestnuts, spring onions and cocoa grue € 44

FISH

Utah Beach oysters, cucumber cream, Campari and crispy sea lettuce € 35
Amberjack° marinated in tomato water, caviar, avocado and apple € 38
Smoked red mullet with sea ribollita € 42
Tuna belly with pumpkin millfoil, almonds, coffee and orange sauce € 44

DESSERT € 22
Amorellino - Morellino cannolo and bubbles, ricotta mousse, blackberry biscuit, fior di latte ice cream
Vin Santo parfait
Vin Santo semifreddo, almond biscuits and citrus soup
Walnuts, chestnuts and whiskey
Pecan walnuts brownie, light chestnuts cream and whiskey ice-cream
Chocolate and coffee sweetness, white
Chocolate and coffee mousse, liquorice mou, cocoa biscuit and hazelnut ice cream
Selection of cheeses

AUTUMN
Chef’s welcome
Soup of porcini, chanterelle and trumpet mushrooms
with buffalo ricotta, pancetta d’Osvaldo and black truffle
Fettuccelle with lamb ragout, saffron and chanterelles
Tuna belly° with pumpkin millfoil, almonds, coffee and orange sauce
Pigeon° with chestnuts, spring onions and cocoa grue
Pecan walnuts brownie, light chestnuts cream and whiskey ice-cream

Euro 150
Wine pairing Euro 90

EXPERIENCE
The beginning
Hand cut fassona beef tartare, mustard, red radish and black truffle
Risotto with sea urchins, anchovies and fennel frisella
Smoked red mullet with sea ribollita
Suckling pig “porchetta”, Port braised shallot and Dijon mustard
“Amorellino”
Morellino -  cannolo and bubbles, ricotta mousse, blackberry biscuit, fior di latte ice cream

Euro 140
Wine pairing Euro 90