Sample a la carte

This is a sample menu only.


Starters:
  • Zucchini flower stuffed with buffalo’s mozzarella, anchovies, hot and sour red peppers sorbet
  • Cold green tomato and herbs cream, chanterelle mushroom, crunchy celery and goat cheese
  • Roman ricotta cheese strudel with smoked eggplant purèe, balsamic vinegar and basil oil
  • Duck foie gras au torchon in figs and pistacio from Bronte crust, warm pan brioche
  • Other starters are available

Mains:
  • Rice with ink cuttlefish, artichokes, lemon gràs and buffalo mozzarella
  • Homemade tagliatelline, quail & chicken ragout, baby spinach leaf
  • Bay leaf scented roasted pigeon in casserole, potato torte, cherry sauce
  • Lamb in four ways with vegetables garnish
  • Roasted salted cod with tomato and olive foam
  • Roasted suckling pig with hot and sour sauce
  • Other main courses are available

Desserts:
  • Apple and ginger crumble, champagne sorbet
  • Robiola cheese cake with lemon and mint sorbet, crunchy cannoli of salty cream foam
  • Warm dried fruit strudel, cooked apple sorbet and cinnamon oil
  • Segafredo coffèe semifreddo, Varnelli liqueur small granita
  • Other desserts are available