A la carte menu
Appetizers
Artichoke cooked on the kamado - celeriac and black garlic cream - pear and mustard sauce - bottarga
Salt-baked potato - potato and mountain cheese espuma - kefir - umeboshi - fermented leek
Venison hamburger - sweet onion - robiola fresh cheese - current BBQ sauce
Soft-cooked egg at 65°C – potato cream – pecorino foam – puffed grains
Beef tartare - tuna sauce - toasted bread
Smoked salmon sashimi - guacamole - ponzu sauce
First Courses
Whole wheat spaghetti - white meat “ ragout ”
Egg pasta pappardelle – game ragù
Tortelloni with roasted guinea fowl - hen and leek consommé - porcini mushrooms
Paccheri from Gragnano cacio & pepe - turnip-greens “carbonara”
Puccia bread and dandelion canederli vegetarian - green bean cream - kefir - sheep bottarga
Lightly smoked warm spaghetti - scampi tartare - their sauce - herring caviar
Main courses
Traditional deer stew - polenta - currant jam
Chickpea balls - roasted fennel - almond and yogurt sauce
Grilled beef in Kamado - oven potatoes - smoked salt
Tamarind-glazed lamb shank - horseradish mushed potato - grilled pak choi
Quail cooked two ways (herb-crusted breast with snow peas and almonds – grilled legs with polenta)
Grilled sturgeon steak - trout roe - green asparagus - Tyrolean-style white wine sauce
Desserts
Warm apple strudel - vanilla cream
Buckwheat tart – mixed berry jam – vanilla ice cream
Dark chocolate mousse – raspberry – balsamic reduction – hazelnut crumble
White chocolate and matcha mousse - pineapple core - sesame - passion fruit - coconut ice cream
Pistachio cremino - white chocolate and lime mousse - strawberry gel - pistachio and mandarin sablè
“The Hazelnut” – choux pastry semi-sphere – diplomat cream – crumble – praline – ice cream
Tiramisù
