Menu

36-month aged Parmigiano Reggiano flan, roasted onion and Villa Manodori Traditional Balsamic Vinegar

traditional pork sausage, foie gras, served with pan brioche, sour cherries and black truffle shards

mix of seasonal vegetables

asparagus chawanmushi, morel mushroom and aromatic herbs

Orzo pasta, Mora Romangola pork sausage burnt lemon and rosemary

handmade egg pasta with hand chopped meat ragù

eel in tempura, spring onion sauce, asparagus and aromatic herbs

smoked venison, marinated in myrtle green olive and oregano emulsion anchovies and juniper jus

salted caramel soufflé peanut ice cream and tangerine reduction

36-month aged Parmigiano Reggiano flan, roasted onion gel and Villa Manodori Traditional Balsamic Vinegar

mix of seasonal vegetables served with black cabbage mayonnaise, pomegranate sauce, pumpkin, Jerusalem artichoke and mushrooms emulsion

venison tartare, Grasparossa grape, roasted beetroot and Salmì sauce

eel in tempura, spring onion sauce, asparagus and aromatic herbs

Prosciutto di Parma 36 month-aged, Leonardi mortadella, fruit compote, pickled vegetables and ricotta

with Bianca Modenese 36-month Parmigiano Reggiano cream

Orzo pasta, Mora Romangola pork sausage, burnt lemon and rosemary

Handmade egg pasta with hand copped meat ragù

handmade green egg pasta, swiss chard, spinach, tosone cheese and emulsion of herbs

Gragnano linguine, seared lobster at Josper, parsley cream and lemon gel

beef filet, potato foam with hibiscus, rose of Gorizia filled with marinated turnips and Villa Manodori Dark Cherry Balsamic Vinegar, pink pepper, red vermouth and rosehip sauce

Served with seasonal side dishes and red wine sauce (Minimum 2 people)

roasted guinea-fowl, crispy potato, puntarelle, spinach and turnip green salad and roast stock

veal tongue and cheek, calf’s head, cotechino, dressings and sides

char fish, porcini mushrooms, Périgueux sauce, chervil, lovage and whey emulsion

marinated and grilled endive, green lemon mayonnaise and aromatic herbs

peanut ice cream and tangerine reduction

Wine paring: Rivesaltes Ambré, Domaine des Chenes 2012

Wine paring: Centesimino Passito Rosso “Nanì”, Villa Venti

sacher cake, sour cherry jam, salted caramel sauce and nocino ice cream

Wine paring: Barolo Chinato, Fratelli Alessandria S.A.

apple tart with caramelized apple fondant, shortbread and lemon custard

Wine paring: Albana passito “Arrocco”, Fattoria Zerbina 2023

panettone flavoured babà, raisin, candied orange, light mascarpone cream

Wine paring: Vermentino passito “Le ultime cose”, La Contralta 2022

Rosola milk ice cream, Barozzi cake crumble and marasca cherry

Wine paring: Vino di Visciola, Scacciapensieri S.A.