FIRST COURSES
-
Pork/Shrimp/Savoy CabbageAgnolotto filled with brovade and muset, red prawns, Mediterranean jus, savoy cabbage cream, cabbage chips
-
Sage/Acid Butter/Beef30-yolk tagliolini flavored with sage, acidic butter with champagne vinegar, sautéed beef (all its offal), jus, smoked ricotta, licorice powder
-
Pumpkin/Honey/BalsamicVialone Nano rice creamed with whipped fermented honey butter and dry olive powder, roasted pumpkin cream, balsamic molasses, gelatinous olive broth
DESSERTS
-
Maritozzo like a SnickersCocoa-based leavened dough, dark chocolate cream, peanut butter custard, peanut crunch, melted chocolate
-
Hay/Kumquat/FennelBurnt hay crème caramel, citrus sauce, kumquat and orange salad, puffed barley, toasted fennel oil
-
Pandoro/Pears/SichuanPandoro pain perdu, mascarpone mousse, mulled wine pear salad, pear purée, Sichuan caramel
Visualizza i menu dei ristoranti della zona
APPETIZERS
-
Prosciutto Crudo/Giardiniera/Zeppoline32-month cured prosciutto served with pickled seasonal vegetables and fried zeppoline
-
Sweetbread KaraageFried breaded sweetbreads, glazed with an Asian-style sweet and sour plum and soy sauce, lime, fresh spring onion
-
Beef/Egg/FocacciaBeef tartare, salt, oil, chives, whipped smoked butter, sun-dried tomato tapenade, warm potato foam, served with focaccia and marinated yolk bottarga
-
Heart/Mirepoix/TamaroHeart prepared like brisket, tamaro dry rub, braised jus, mirepoix sauté, polenta foam, and puffed polenta chips
-
Foie Gras/Quince/ElderflowerTraditional foie gras torchon, quince mustard, onion and apple chutney, green apple salad, served with homemade brioche with dried elderflower
-
Brain/Lettuce/AnchoviesBrain ceviche, green mole, Cetara-style pesto, smoked herring roe, osmosis fennel, salted almonds
ON THE GRILL
-
Filet 250g
-
T-bone steak/hg
-
Tomahawk/hg
-
Entrecôte extra marbling 300g
-
Entrecôte 300g
-
Sirloin 300g
-
Suckling pig ribs, Texan BBQ, churrasco-style rub
-
Chateaubriand 600g
-
Argentine cut steak/hg
-
T-bone steak extra marbling/hg
-
Picanha 300g
SIDES
-
Grilled escarole with tuna sauce, caper leaves, trout roe
-
Sliced celery root with green pepper, Jerusalem artichoke, red currant chimichurri, coffee oil
-
Robuchon-style mashed potatoes, vegetable cacciatora sauce, truffle 2 recensioni
-
Black chickpea hummus, Syrian muhammara, friggitelli sriracha, whipped tahini
-
Gratinated pumpkin with Taleggio cheese, cashew XO sauce, black cabbage bagnetto from Piedmont, salted cashew
-
Fondant fries, chives, Monte Veronese cheese, sweet garlic oil, served with paprika and roast chicken mayo
