8 courses tasting

Amuse bouche

 

°

°°

Blue fish ceviche with watermelon, baby corn and sea urchin

 

°

°°

Dashi broth, morels, cardoncelli mushrooms

 

°

°°

Purple potato gnocchetti with snow peas and small squid

 

°

°°

Calamarata with ‘Nduja sauce, eggplant, ragusano DOP, basil foam and wild fennel

 

°

°°

Green fagottini, taleggio cheese, potatoes, red turnip, white truffle

 

°

°°

Grilled leek with brown vegetable stock, vegetables and marjoram

 

°

°°

Veal tenderloin in double marinade with smoked tomato, black pig Guanciale, sicilian Pecorino cheese crisps and fresh oregano

 

°

°°

3 artisanal cheeses

 

°

°°

Pre – dessert

Creme and hazelnut streusel, ginger, lemon sorbet and sage

°

Petit fours

°

°°

150.00 per person

Drinks not included