8 courses tasting

Amuse bouche

Dashi broth, morels, cardoncelli mushrooms.

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

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

Spheres with soft egg yolk, guanciale, wild broccoli and marsala onion.

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

Meringue cloud with lemon custard espuma, pistachio praline, and black mulberry sorbet.

Petit fours

150.00 per person

Drinks not included