ROASTED CARDONCELLI AND LENTINULA EDODES MUSHROOMS porcini zabajone and smoked marinated quail eggs
MADERNASSA PEAR IN MULLED WINE REDUCTION moscovado sugar namelaka and pecan nuts
TERRA. 80 EURO
HAND-CUT BEEF TARTARE roasted bone marrow, capers, anchovies and shallots confit
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
RADICI. 100 EURO
6-Course Tasting Journey Radici welcomes you by creating a tailor-made menù experience, shaping the gastronomic offering throught dialogue with the guests
CHEESE BOARDS
3 PIECES 16
HIGHLY HYDRATED SOURDOUGH BREAD
SOURDOUGH HAND-STRETCHED BREADSTICKS
WHIPPED BUTTER
HIGHLY HYDRATED SOURDOUGH FOCACCIA with oil and Maldon salt