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, langoustines and marjoram

 

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

 

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

 

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150.00 per person

Drinks not included