Let's start with...
IN FLESH AND BONE
Beef mince and her marrow with hollandaise sauce emulsion (8) €20.00
I WAS A LEGUM
Fresh chickpea and lime creamy sauce, crunchy sour radish and dehydrated raspberries (12) €16.00
BETWEEN LAND AND SEA
Seared Canadian scallops, coral, smoked bacon and rainbow beets (4,7,8,12) * €18.00
OCTOPUS
Octopus in tempura with puffed potatoes and puttanesca sauce (4,7,8,14) * €18.00
First courses
TAGLIOLINI
Fresh tagliolini with butter, clams, lime and loin caviar (1,3,4,7,8,9) €20.00
COALMAN
Vicidomini artisan paccheri, Norcia bacon and vegetal charcoal (1,3,7,8) €18.00
PIZZA RICE
Carnaroli rice selection, beetroot, castelmagno and basil (1,7,8) €18.00
CAPPELLACCI
Cappellacci with mojto and vegetable shortening with buttermilk (1,3,4,7,8) €18.00
Second courses
IBERIAN PLUMA
Pluma Iberica cooked at low temperature for 48 hours and its stock (7,8,9,12)** €26.00
FASSONA
Piedmontese beef fillet with Nebbiolo Pidrin reduction 41 (7,8,9,12) ** €28.00
SWORDFISH
Slice of swordfish, mint oil and confit datterini tomatoes (4,9,12)** €25.00
OMBRINA
Seared croaker fillet with Sicilian citrus fruits
(4,8,9,12)** €26.00
Dessert
BASKET
Basket of shortcrust pastry with custard and berries (1,3,7,8) €8.00
CHOCO AND PASSION
Chocolate flan. Passion fruit foam and almond flakes (1,3,7,8) €8.00
CAKE
Warm tart with crème anglaise and blueberry coulis (1,3,7,8) €8.00
PANNA COTTA
Coconut and lime panna cotta (3,7,8) €8.00
SELECTION OF LUIGI GUFFANTI 1876 CHEESES
with honey and jams (7,8,12) €16.00
For children
Cooked ham and/or salami. €6.00
Short pasta with tomato or ragù (1, 7, 9) €8.00
Milanese or grilled chicken breast with baked potatoes (1, 3, 7) * * €12.00
COVERAGE €3.00
Frozen products
The dishes marked with (*) are prepared with frozen or deep-frozen raw material at the origin.
Raw materials/Products blast chilled on site
The dishes marked with (**) contain fresh products of animal origin, or fishery products administered raw, subjected to rapid temperature reduction to guarantee quality and safety, as described in the HACCP plan pursuant to EC Reg. 852/04 And Reg. 853/04
For the list of allergens, ask the room manager.
Please communicate any allergies and/or intolerances upon your arrival or when booking.