à la carte

SCAPECE COURGETTES AND TENERUMI,
green sauce, sheep’s ricotta and figs
20

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

BOTTONI FILLED WITH CHOPPED AUBERGINE,
peanut sauce, aubergine extract, nepetella
22

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

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

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

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

DEER SADDLE OVER CHARCOAL,
civet sauce, blackberries and beetroot cream
26

NEBBIOLO BRAISED VEAL CHEEK,
mashed potatoes and honey carrots
26

3 VARIETIES
16

5 VARIETIES
18

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

CARAMELIZED FIG SORBET, 
coffee ganache, flat meringue 
12

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

HIGHLY HYDRATED SOURDOUGH BREAD
 

LARD AND SOURDOUGH HAND-STRETCHED BREADSTICKS
 

WHIPPED BUTTER
 

HIGHLY HYDRATED SOURDOUGH FOCACCIA
with oil and Maldon salt
 

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