Antipasti:
marinated sardines,raspberry butter and sour apples
sopressa salami cooked in vinegar, amaranth grain polenta and black cabbage
octopus, potato and celery
warm hen terrine, parsnip and red radicchio
Apparentely crispy egg with potatoes’ foam and anchovies
Primi piatti:
Spaghetti garlic oil and chily pepper with parmigiano cheese fondue
Ravioli stuffed with sweet potatoes, pumpkin cream and pecorino cheese flake
winter vegetables and barley soup
Jerusalem artichoke risotto, smoked hering, pomegranate and coffee (min 2 pers)
Tagliatelle with stewed veal and mushrooms
Secondi piatti:
catch of the day with purple potatoes cream and artichoke
smoked mackerel , carrots, orange, ginger and cocoa
Grilled squid with turnip tops in anchovies dressing
LAMB CHOP GLAZED IN TERYIAKI SAUCE
baby pork belly, leek and oyster mayonnaise
Special of the season:
HAMBURGER
(BEEF BURGER, SMOKED CACIOTTA CHEESE, 'Nduja and turniptops)
Dessert:
Chocolate interpretations
apple, vin brulè e cinnamon
white chocolate mousse, tangerine gelée, capers, sesame chips
Mix fruit sorbets