APPETIZERS

VEAL SWEETBREADS, PUMPKIN, CARDONCELLI MUSHROOMS, AND BROWN JUS 24,00

BEEF TARTARE, PECORINO FONDUE, ROASTED ARTICHOKE, AND PUMPKIN SEED CRISP 19,00

62-DEGREE EGG, LEEK AND POTATO VELOUTÉ, AND BLU DI MONVISO CHEESE 17,00

ROASTED CUTTLEFISH, PAK CHOI, AND ALMOND BLOSSOMS 19,00

SEARED MARINATED BLUEFIN TUNA, RED RADICCHIO WITH BALSAMIC VINEGAR, CARAMELIZED RED ONION, AND SOY MAYONNAISE 19,00

FIRST COURSES

HOMEMADE TAGLIATELLE WITH TRADITIONAL BOLOGNESE RAGU 17,00

TORTELLINI WITH PARMIGIANO REGGIANO CREAM 18,00

GREEN RABBIT RAVIOLI, SMOKED GOAT RICOTTA 20,00

STUFFED BOTTONI PASTA WITH LIQUID CACIO E PEPE, RAW SHRIMP AND ITS BISQUE, PARSLEY OIL 21,00

HOMEMADE TAGLIOLINI, BUTTER AND LEMON EMULSION, LUPINI CLAMS, AND CAVIAR 18,00

IRISH ANGUS STEAK, MALDON SALT AND ROSEMARY POTATOES 24,00

DUCK BREAST WITH RED BERRIES AND SEASONAL VEGETABLES 29,00

RABBIT ROLL STUFFED WITH SAUSAGE AND CARDONCELLI MUSHROOMS, ITS JUS, CREAMY POTATOES, AND CRISPY SPINACH 27,00

SEA BASS IN CLAM GUAZZETTO WITH LUPINI CLAMS, CONFIT TOMATOES, AND SAMPHIRE 27,00

CRISPY OCTOPUS, TERIYAKI SAUCE, POTATO FOAM AND WAKAME SEAWEED 29,00

VANILLA CRÈME BRÛLÉE 10,00

CHILLED CITRUS FOAM, CANDIED MANGO, ALMOND CRUMBLE 10,00

ALMOND NAMELAKA, PRALINED CHOCOLATE DISC, AND SALTED CARAMEL 12,00

DARK CHOCOLATE GANACHE, PASSION FRUIT GEL, CANDIED ORANGE, COCOA CRUMBLE 12,00

MASCARPONE CREAM, COFFEE CRÈME ANGLAISE, AND PUFFED CHOCOLATE 12,00