Appetizers
Lamb sweetbreads with artichokes, raw scampo and yogurt
€ 19
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Fassona from Piedmont tartare with brioche bread, bottarga, turnip tops and ricotta cheese
€ 18
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Egg cooked at low temperature with carletti (wild herbs), asparagus, grilled spring onion and peanuts crumble
€ 18
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Lentils cream and wild herbs
€ 17
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Horse variations
€ 18
First dishes
Risotto with quail, lemon mostarda, celeriac and thyme oil
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€ 17
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Tagliolini "paglia e fieno" with lamb ragout and artichokes
€ 16
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Potato gnocchi with grilled octopus, lovage oil and Burrata
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€ 17
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Asparagus tortelli with goat cheese mousse and coffee reduction
16€
Second courses
Pork belly with leek, potato millefeuille and teriyaki sauce
€ 22
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Cod with fennel cream, sweet-and-sour fennel and liquorice chips
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€ 23
Venison loin, spinach and sweet-and-savory radish
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€ 24
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Partridge cooked in two styles with carrot and ginger cream
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€ 24
Spring vegetable garden
€ 20
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Formaggi
6 types of cheese tasting 20€
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Ficu (soft goat’s milk cheese)
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Gregoriano (raw sheep's milk cheese, hard texture)
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Tre Latti (cow’s milk, sheep’s milk and goat’s milk hard cheese)
Etivaz (raw cow’s milk hard cheese)
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Toma d'Alta Quota (raw pressed cow’s milk cheese)
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Blu di Bagnoli (blue goat’s milk cheese)
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In conclusion
Hazelnut cake with grapefruit curd, milk and honey froth, grapefruit juice
€ 8
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White chocolate mousse, banana ice cream, mou and tonka bean
€ 8
Biscuit with pistachio and raspberry cream
€ 8
Chamomile panna cotta, mauve sponge, wild berries sauce
€ 8
Strawberry
€ 8
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Taleggio ice cream with gentian cream, whey and raspberry meringue
€ 8
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Pastry with orange, coconut and mango mousse, passion fruit foam and salted caramel (MIN 2 people)
18€
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