Starters
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Seared venison carpaccio, Nosiola apple, crumble of walnuts horseradish cream, spinach19.0
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Veal tongue in meatballs, sweet and sour, crispy vegetables with anchovies16.0
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Aubergine and provola millefeuille, radicchio, watercress pesto sauce and pumpkin sauce18.0
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Sea scallop, shrimp skewer, sweet peas water, caper powder, ginger22.0
First Courses
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Puntarelle and burrata tortelli, cream of smoked potatoes and ginger18.0
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Risotto with herbs from the Dolomites, guinea fowl supreme and leek sauce17.0
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Daikon Spaghetti, parsley roots pesto, ratatouille, almond fillet16.0
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Fettuccine of olives, minced lamb, Jerusalem artichokes, dehydrated tomatoes, chocolate sponge19.0
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Paccheri, scorfano, mazzancolle, ricci di mare, fagiolini e plancton21.0
Main Courses
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Creamed" salted cod, black waffle, caper in fruit, polenta chips, green celery26.0
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Crispy suckling pig cumin, pumpkin in carpione, braised Roman lettuce24.0
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Rack of lamb, shrimp, quinoa, lemon zests, mint27.0
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Monkfish, saòr sauce, chicory, raspberry vinegar, stracciatella29.0
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Savory cheesecake with citrus fruit mustard-style turnip tops22.0
Dessert
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Tiramisu walking in the woods16.0
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Soft pear and gianduia cake on a gratin of zabaione16.0
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Lime Millefeuille, pistachio sauce, cocoa16.0
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Creamy dark chocolate with soft chestnuts and persimmon sauce16.0
