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Very thin Piedmontese beef served with marinated barbed artichokes and flakes of grana padano aged for 24 months
Poached egg served with liquid polenta and black truffle, drops of gorgonzola cream
Scallop, oyster, cockle, razor clam, mussels, scampi, au gratin with aromatic herb breadcrumbs, enriched with a touch of lemon zest and extra virgin olive oil
Selection of Jamón Ibérico de Bellota Pata Negra aged 36 months, accompanied by artisanal pan con tomate
Burrata Campana DOP with yellow, green and black datterini tomatoes, EVO oil from the Ligurian Riviera
Fine Piedmontese Fassona beef, chopped with a knife and seasoned with Biancolilla monocultivar oil and Maldon salt
Veal rib cooked in CTB (low temperature cooking), with ancient style tuna sauce, Pantelleria caper powder
Double cooked octopus and potatoes on turmeric potato cream, confit tomatoes, sour onion and smoked paprika powder
Spaghetti di Gragnano PGI with Mediterranean clams and mullet bottarga, curly parsley and EVO oil from the Coast
Tagliatelle creamed with mountain butter and 36-month Parmigiano Reggiano, embellished with generous slices of fine black truffle (Tuber Melanosporum)
Linguine di Gragnano PGI with Mediterranean lobster, yellow and red cherry tomatoes and fresh basil
High quality Carnaroli Riserva rice, creamed with fine saffron and 24 month aged Parmigiano Reggiano
Fresh egg pasta pappardelle seasoned with a robust and aromatic sauce based on marinated wild boar meat, tomato and spices
Fresh egg pasta ravioli filled with Mantuan pumpkin and amaretti biscuits, seasoned with melted butter, fresh sage and a sprinkling of parmesan
Wild turbot fillet with purple artichokes, lemon thyme and Vermentino reduction
Slice of Mediterranean amberjack in a stew of cherry tomatoes, Taggiasca olives and seafood
Mediterranean blue lobster in salad with Tropea onion, cherry tomatoes and basil in Catalan style
Argentinian Angus fillet wrapped in Colonnata lard with green pepper sauce and spinach sautéed in butter
National sirloin (220g) with grilled vegetables and ancient mustard sauce
Traditional bone-in veal cutlet, breaded and fried in sage clarified butter. Served with a side dish of fresh mixed salad and lemon wedges.
Beef loin complete with fillet and sirloin, grilled and served rare, as per tradition, with a side dish of baked potatoes flavored with rosemary and seasonal grilled vegetables