Menu and wine list
Starters
Crispy quinoa with mint-scented vegetable caponata and orange-braised radicchio
17
Pumpkin flan with melted Castelmagno cheese
18
Egg with mushrooms, coriander potatoes, parmesan crisp and truffle cream
19
Seared prawns with pine nuts, confit tomatoes and primo sale cheese carpaccio
23
Marango beef tartare with Jerusalem artichoke and tuna mayonnaise
22
First Courses
Fusillone pasta with pumpkin cream, ginger and amaretto crumble
18
Tagliatella with sautéed porcini mushrooms
21
Creamy carbonara risotto with crispy octopus and sage
22
Scallop tortello with tomato and pepper sauce and lime ricotta
23
Spaghettone pasta with hog jowl and pecorino cheese
18
Dishes can be made gluten free upon request. The type of pasta may vary
Second Courses
Potato and mushroom cubes on pecorino cream
18
Crispy sea bream fillet stuffed in a basil broth with zucchini caponata style
27
Roasted turbot with potatoes and olives
30
Sliced duck breast sweet & sour sauce and anise-scented red cabbage
29
Braised beef cheek with turnip greens and potato purée
28
Desserts
Seasonal sliced fruit
10
Tiramisù with coffee
11
Three chocolate mousse with wasabi and persimmon coulis
12
Warm apple tarte tatin with fior di latte ice cream
12
Warm chocolate fondant with molten centre, served with pistachio ice cream
12
Parmesan cheese mousse with sake-poached pear sauce