gourmet menù

SOFT JERUSALEM ARTICHOKE,
“barigoule” artichoke, crunchy topinambur skin

BOTTONI “RIS E COI”,
Roasted chestnut cream and crunchy cabbage

ROASTED CARDONCELLI AND ENOKI MUSHROOMS,
porcini Zabajone and black tea infused quail eggs

MARTIN SEC PEAR IN WINE,
namelaca with muscovado and pecans

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 sautéed chard

PARIS-BREST,
hazelnut ganache and Tonda Gentile ice cream

CHIRONFILS OYSTER,
puntarelle, beurre blanc and black cabbage

ROASTED CAULIFLOWER,
celeriac and bearnaise with truffle

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, black truffle and armelline oil

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

THAI STYLE BUTTERNUT PUMPKIN,
puffed cod tripe, grouper sashimi

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

CHESTNUT MONTBLANC,
persimmon coulis and chantilly cream

White truffle will be gratedupon request at market price.

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

Proudly produced by Radici Restaurant