Starter
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Twice-cooked octopus, grass pea cream and slightly spicy turnip greens
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Grilled scallops, black sauce and red currant jelly
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Beef tartare with “puntarelle” chicory salad, golden yolks and tartare sauce
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Zibello raw ham with freid dumpling and in-vase cooking mushrooms.
Main Course
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Purple potato gnocchi with mussels, broad beans and marjoram
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Homemade tortelli pasta filled with chicory,flavoured with thyme and saffron
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Half paccheri pasta with local cheese “Formai de mut”, Java pepper and caramelized figs
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Risotto wiht peas, coconut, shrimp tartare and caviar ingot
Visualizza i menu dei ristoranti della zona
Second Course
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Sea bass, crusted with cappers Taggiasca olives and lemon zest, with braised fennel
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Vanilla roasted turbot with artichokes and bottarga
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Beef fillet with asparagus, Madeira sauce and mashed potatoes
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Lamb rump, crusted with aromatic herbs and pistachio, its sauce and vegetable sauté
Dessert
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Caramel Chiboust cream with strawberries
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Fresh mini-tart with wild berries and white chocolate mousse
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Gianduja parfait with coffee sauce
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Lemon Caprese cake with elder and mint ice cream
