Appetizers
Pepper-marinated sturgeon with fennel, pomegranate, chestnuts, and red shiso leaves
€ 19
Beef tartare with puntarelle, anchovy mayonnaise, and a touch of citrus
€ 19
Slow-cooked egg with shiitake mushrooms, blueberries, teriyaki glaze, and rosemary crumble
€ 18
Caesar salad with fried goose leg, polenta croutons, radicchio, and Parmesan Hollandaise sauce
€ 19
Heart pastrami, focaccia, raspberry and sweet-and-sour onion
€ 18
First courses
Sbirraglia-style risotto with hazelnuts and loquat caramel
€ 21
Chitarra spaghetti with alpine butter, porcini, and bergamot
€ 21
Roasted gnocchi stuffed with donkey ragù, charred pumpkin, mizuna, and pumpkin seeds
€ 20
Gyoza filled with veal tail, prawn tartare, celeriac, and aromatic pepper herb
19€
Sopa coada
19€
Second courses
Pink pigeon breast with toast of leg and liver, beetroot purée, leek and lime-based sauce
€ 30
Turbot fillet with Jerusalem artichoke, ginger fumet, and savory
€ 29
Veal sweetbreads with "trombette" mushrooms, saffron sauce, sorrel, and long pepper
€ 28
Pork belly with escarole, apple and potato salad, mustard sauce
€ 26
"Giudia" artichoke, black garlic, goat cheese, and licorice
€ 20
Cheese
Selection of fine cheeses
20€
Lingot St Nicolas (raw sheep's milk) France
Fiorito (goat’s milk aged with rose petals, cornflower, and hibiscus) Italy
Vento d'Estate (pasteurized cow's milk, aged in barrique with high-mountain hay) Italy
Piacentinu Ennese DOP (raw sheep's milk, aged with whole black pepper and saffron) Italy
Etivaz DOP (raw cow’s milk) France
Blu del Monviso (raw cow’s milk, blue cheese) Italy
Oro Rosso (pasteurized cow's milk, aged with Raboso Passito wine, blue cheese) Italy
In conclusion
Hazelnut shortcrust pastry with apricot cream, Italian meringue, and praline hazelnuts
€ 10
Exotic fruit choux, passion fruit cream, and mango ice cream
€ 10
Exotic fruit choux with passion fruit cream and mango gel
€ 10
Coconut namelaka , cherry and lemon verbena
€ 10
Between crème brûlée and pastiera
€ 10
Peach and rose cheesecake
€ 10