Second courses
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Sea bass€28In pan oil cooking, black melanosporum truffle perlage, franciacorta wine sauce, crispy jerusalem artichoke and fondant
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Octopus€28Double cooked,first steamed then barbecued trilogy of cauliflower and tangerine gel
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Celeriac absolute vegan€20Grilled and glazed celeriac in rosemary stock, its cream and crispy celery
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Cheek€25Iberian pork braised in villa amagioia white wine and variation of artichokes
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Beef fillet€30Matured 30 days, cream of oil potatoes, grilled porcini mushrooms scented with thyme and spinach powder
Desserts
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Milk chocolate sphere€12Bronte pistachio mousse and coffee mousse
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Tiramisù€12Palazzo di varignana blend blu evo oil ice cream and hazelnuts
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Decomposed sicilian cannolo€12Candied fruit salad, buffalo ricotta cheese and dark chocolate chips
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Walnut-cut crust€10Salted caramel and pear sorbet
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Yogurt bavarois€12Red fruit gelee and basil caviar
Visualizza i menu dei ristoranti della zona
Starters
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Tartare€24Of beef tenderloin, 36-month parmigiano reggiano foam, balsamic vinegar caviar and saffron rice crispy
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Rabbit “alla cacciatora” sauce€22Rabbit ballotine stuffed with taggiasche olive tapenade, ipan thyme flavoured stock, crunchy celery ice cream and array of capers
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Scallop€24Seared, campari gel, raspberry powder on jerusalem artichoke cream and tapioca chips
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Squids€22Stuffed with escarole pine nuts olives and sun dried tomatoes, tentacles, purple potato chips and cream of ginger beets
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Red turnip slices vegan€22Topped with blueberry dressing, rio rosso garden hazelnuts, orange supreme and herb and flower misticanza
Pasta
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Fregula€25Made with palazzo di varignana saffron, with red shrimp in 4 consistencies (gel, powder, raw, chips)
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Cappellaccio€24With vaccinara oxtail, aged balsamic vinegar, pecorino cheese mousse and tarragon oil
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Gnocchi€20Made with potatoes, porcini mushroom cream, crispy pork cheeck, licorice powder and rosemary oil from palazzo di varignana
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Tagliatella€20On cream of turnip greens, sautéed turnip tops, bra sausage and toasted pine nuts
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Paccheri€24With octopus ragout, buffalo stracciatella cheese, salted lemon and parsley
