Galina grisa in savoy cabbage, carrots and pureed purple potatoes, fried croquettes, chicken livers in a Marsala sauce
Quail eggs, 'mora romagnola' pork neck, mushrooms and Lessinian black truffle
Lukewarm salt cod straccetti, batavian endive, puree of red onion stewed with sugar and vinegar, shiso tempura and lavaret eggs
Scallop, foam of miyagawa tangerine and red wine flavoured butter, red chicory from Castelfranco and pumpkin
Warm salad of head cabbage and beetroots, Dijon mustard and cream of buffalo mozzarella
Cream of chick peas, fine herbs flavoured with garlic, sautéed cuttlefishes, sweet pepper olive oil and rosemary
Mezzelune pasta filled with ossobuco, veal sauce, roasted shallot and celeriac puree
Spaghetto alla chitarra with crab sauce, squills ragout, braised Treviso red chicory and leeks
Fusilloni with rabbit ragout, Arnad lard and stewed artichokes
Risotto and bitter chicory, toasted pine nuts cream, anchovies and capers powder
Loin of lamb, little flan with Pecorino cheese and rainbow chard
Partridge, foie gras, bittersweet oxalis, and sauce flavoured with lovage. Pomegranate sorbet
Stewed fishing of the day, fish sauce with saffron, stewed chestnut and toasted romanesco broccoli
Roasted fillet of shi drum, mash of spicy cauliflower, fennel cooked at low temperature and turnip tops
Composition of seasonal vegetables
Matcha mousse, tangerine sauce, shortbread croutons
Made-to-order Millefoglie with amaretto sauce and red fruits jelly
Cream pudding of rice milk, caramel with soy milk, vacuum pears and hazelnuts crumble
Cylinder of pure chocolate, sponge cake with cinnamon, almond cream and bergamot sauce
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.
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