gourmet menù

SOFT JERUSALEM ARTICHOKE,
“barigoule” artichoke, fresh goat cheese and bee pollen

BOTTONI FILLED WITH CHOPPED AUBERGINE,
peanut sauce, aubergine extract and nepetella

WILD FORAGED MUSHROOMS,
porcini Zabajone and tea infused quail eggs

CARAMELIZED FIG SORBET
coffee ganache and meringue

BEEF TARTARE,
roasted bone marrow, capers, anchovies and shallots

AGNOLOTTO DEL PLIN WITH THREE ROASTS,
served with a reduction of their cooking juices

NEBBIOLO BRAISED VEAL CHEEK,
mashed potatoes and honey parsnip

PARIS-BREST,
hazelnut ganache and Tonda Gentile ice cream

ROASTED CAULIFLOWER,
celeriac and bearnaise with truffle

RAW ROE DEER,
mountain potato pavè, charred citrus sauce and katsuobushi

RABBIT KIDNEY ON THE SPIT
sea buckthorn, confit shallot with Tuscan cabbage

DURUM WHEAT RAVIOLI FILLED WITH COMTÉ MARCEL PETIT,
Andezeno onion essence, green almonds, summer truffle and armelline oil

CARNAROLI RISERVA SAN MASSIMO RICE
roasted peppers, veal sweetbread and ‘nduja

THAI STYLE BUTTERNUT PUMPKIN,
cod tripe, grouper

QUAIL STUFFED WITH WILD HERBS
donkey lard and raisins, sautéed wild rice, hazelnuts and preserved lemon

CREAMY YOGURT AND PAIN D’EPICES
honeycomb and buttermilk ice cream

3 VARIETIES
16

5 VARIETIES
18

HIGHLY HYDRATED SOURDOUGH BREAD

LARD AND SOURDOUGH HAND-STRETCHED BREADSTICKS

WHIPPED BUTTER

HIGHLY HYDRATED SOURDOUGH FOCACCIA
with oil and Maldon salt

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