à la carte

FONDANT JERUSALEM ARTICHOKE,
with stewed artichoke and crispy Jerusalem artichoke bark
20

ROASTED CAULIFLOWER,
with bèrnaise and celeriac
18

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

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

CARNAROLI RISERVA SAN MASSIMO RISE CREAMED WITH ROASTED PEPPERS,
with glazed sweetbread 
22

TRADITIONAL AGNOLOTTO DEL PLIN 
served with a reduction of roast cooking juice 
22

STUFFED SEMOLINA RAVIOLI,
comtè cheese by Marcel Petit, Andezeno onion essence, black truffle and armelline oil
24

ROASTED CARDONCELLI AND SHITAKE MUSHROOMS
porcini zabajone and smoked infused quail eggs 
24

RABBIT KIDNEYS
confit shallot, tuscan cabbage and spinac cream
22

QUAIL WITH ITS SAUCE 
grilled salad, marinated egg and crispy fried leg
30

NEBBIOLO BRAISED VEAL CHEEK
mashed potato and sauteed chards 
26

3 VARIETIES
16

5 VARIETIES
20

MADERNASSA PEAR IN MULLED WINE REDUCTION 
moscovado sugar namelaka and peca nuts 
12

BARLEY TARTLET 
vanilla and grapefruit ganache
12

PARIS-BREST
haselnut ganache and tonda gentile ice-cream 
12

HIGHLY HYDRATED SOURDOUGH BREAD
 

SOURDOUGH HAND-STRETCHED BREADSTICKS
 

WHIPPED BUTTER
 

HIGHLY HYDRATED SOURDOUGH FOCACCIA
with oil and Maldon salt
 

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