gourmet menù

FONDANT JERUSALEM ARTICHOKE,
with stewed artichoke and crispy Jerusalem artichoke bark

POTATO GNOCCHI
aged goat cheese fondue, charcoal cabbage and cocoa nibs

ROASTED CARDONCELLI AND SHITAKE MUSHROOMS
porcini zabajone and smoked infused quail eggs

MADERNASSA PEAR IN MULLED WINE REDUCTION
moscovado sugar namelaka and peca nuts

BEEF TARTARE
roasted bone marrow, capers, anchovies and shallots

TRADITIONAL AGNOLOTTO DEL PLIN
served with a reduction of roast cooking juice

NEBBIOLO BRAISED VEAL CHEEK
mashed potato and sauteed chards

PARIS-BREST
haselnut ganache and tonda gentile ice-cream

NATURAL CHIRONFILS OYSTER
with puntarelle chicory, beaure blanc and green oil

ROASTED CAULIFLOWER,
with bèrnaise and celeriac

RABBIT KIDNEYS
confit shallot, tuscan cabbage and spinac cream

STUFFED SEMOLINA RAVIOLI,
comtè cheese by Marcel Petit, Andezeno onion essence, black truffle and armelline oil

CARNAROLI RISERVA SAN MASSIMO RISE CREAMED WITH ROASTED PEPPERS,
with glazed sweetbread

VIOLIN PUMPKIN IN THAY STYLE
cod tripe and grouper carpaccio

QUAOL WITH WILD HERBS
donkey lard, raisin, roveja, nocciole and fermented lemon

BARLEY TARTLET
vanilla and grapefruit ganache

3 PIECES
16

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