6 courses tasting

Amuse bouche

Grilled leek with brown vegetable stock, vegetables and marjoram.

Spiny artichoke with baby squid, pine nuts, bottarga and marjoram.

Purple potato “gnocchetti” with green beans, langoustines, and marjoram.

Busiate with Nebrodi black pork sausage, clams and tuscan kale

Pork cheeks with red wine and cocoa reduction, Granny Smith apple and cinnamon purée.

Pre-dessert

Millefeuille with ricotta, pistachio and saffron.

Petit fours

115.00 per person

Drinks not included