à la carte

SOFT JERUSALEM ARTICHOKE,
“barigoule” artichoke, crunchy topinambur skin
20

BEEF TARTARE,
roasted bone marrow, capers, anchovies and shallots
20

ROASTED CAULIFLOWER,
celeriac and bearnaise with truffle
18

RABBIT KIDNEY ON THE SPIT
sea buckthorn, confit shallot with Tuscan cabbage
22

VAL VARAITA POTATO GNOCCHI,
Nucetto chestnuts, cow blue cheese, buttermilk and black cabbage
22

AGNOLOTTO DEL PLIN WITH THREE ROASTS,
served with a reduction of their cooking juices
22

DURUM WHEAT RAVIOLI FILLED WITH COMTÉ MARCEL PETIT,
Andezeno onion essence, green almonds, black truffle and armelline oil
24

CARNAROLI RISERVA SAN MASSIMO RICE
roasted peppers, veal sweetbread and ‘nduja
22

WILD FORAGED MUSHROOMS, 
porcini Zabajone and tea infused quail eggs
26

NEBBIOLO BRAISED VEAL CHEEK,
mashed potatoes and sautéed chard
26

QUAIL STUFFED WITH WILD HERBS
donkey lard and raisins, sautéed wild rice, hazelnuts and preserved lemon
30

White truffle will be gratedupon request at market price.

3 VARIETIES
16

5 VARIETIES
18

MARTIN SEC PEAR IN WINE,
namelaca with muscovado and pecans
12

PARIS-BREST,
hazelnut ganache and Tonda Gentile ice cream 
12

CREAMY YOGURT AND PAIN D’EPICES 
honeycomb and buttermilk ice cream 
12

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