à la carte

RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
24

HAND-CIM BEEF TARTARE,
roasted bone marrow, capers, anchovies and shallots
20

ROASTED CAULIFLOWER,
bèrnaise and celeriac
18

RABBIT KIDNEYS,
carrots with coconut, hazelnut cream and crispy chips
22

POTATO GNOCCHI 
aged goat cheese fondue, charcoal cabbage and cocoa nibs
22

TASCA AGNOLOTTI
filled with beef cheek, creamed in their own sauce, crispy spinach, horseradish
24

TAJARIN 30 EGG YOLKS
smoked butter and sourdough, pepper and brewer's yeast powder
22

CARNAROLI RISERVA SAN MASSIMO RISOTTO
burnt onion and vanilla caramel, celeriac cream and black garlic
24

GRILLED ASPARAGUS, ROASTED CARDONCELLI AND LENTINULA MUSHROOMS,
mushroom zabaglione
26

NEBBIOLO BRAISED VEAL CHEEK
mashed potato and sauteed chards
26

QUAIL COOKED THREE WAYS
seared breast, crispy leg, marinated egg on a nest of grilled salad
30

LOCAL CHEESES
16

CHEESES FROM AROUND THE WORLD
18

VANILLA PANNA COTTA,
Ofelia gel, and dandelion pollen
12

HAZELNUT CAKE,
zabaglione gelato, cocoa cream
14

FARRO SHORTCRUST,
vanilla frangipane, grapefruit sauce, hint of Tequila
12

FIORDIPANNA WITH TONDA GENTILE HAZLELNUT NOUGAT;
cocoal nibs
12

WINE PARING,4 glasses