A la carte menu
Appetizers
Courgettes parmigiana - mozzarella cream - tomatoe-basil pesto
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 – spinac 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 - courgettes “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 - Breast with herbs in bread crust - grilled chicory - thigh grilled with polenta
Grilled sturgeon steak - trout roe - sesam sauce - grilled cabbage - Tyrolean-style white wine sauce
Desserts
Traditional apple strudel - vanilla ice-cream
Chocolate and peanut - white chocolate and peanut mosse - cocoa biscuit - creamy salted praline emulsion - crunchy crumble - raspberry illusion
Carot "Financier" - yogurt ice cream - sea buckthorn cream - carrot compote
"Le vie en rose" - Pistachio biscuit - mascarpone and spice cream - blackcurrant and blueberry mousse
Frozen mountain mousse - field grain - honey and pollen namelaka - bergamot gel
"Memory of childhood" Tiramisù
