Menu

36-months aged Parmigiano Reggiano flan, roasted onion and Villa Manodori Traditional Balsamic Vinegar

traditional pork sausage, foie gras, served with pan brioche, sour cherries and black truffle shards

vanilla custard, dark chocolate glaze, alchermes reduction

grilled oyster, tomato and cherry jelly, mozzarella foam and basil

sweetbread, spicy jus, plum, black garlic and lemon mustard

Gragnano linguine, grilled lobster, parsley sauce and lemon gel

eel tortellini, dashi, Parmigiano Reggiano and Grasparossa grape

sturgeon, pepper, beef jus, squid ink and Calvisius Oscietra Caviar

pigeon, spring onion, rhubarb, rose and spruce

zabaione, Villa Manodori Balsamic Vinegar and marasca cherry

36 months aged Parmigiano Reggiano flan, roasted onion gel and Villa Manodori Traditional Balsamic Vinegar

seasonal vegetables served with pomegranate, pumpkin, carrots, celeriac and mushroom sauces

sweetbread, spicy jus, plum, black garlic and lemon mustard

smoked eel, cauliflower purée, hazelnut sauce and tamarind jus

Prosciutto di Parma 36 months-aged, Leonardi mortadella, fruit compote, pickled vegetables and ricotta

with Bianca Modenese 36 months aged Parmigiano Reggiano cream

risotto with Bianca Modenese yogurt and sweet garlic, escargot Bourguignonne, crunchy cabbage, parsley and lovage extract

handmade egg pasta with hand chopped meat ragù

handmade chestnut and porcini pasta, kale, crunchy king oyster mushrooms, saffron sauce and black truffle

Gragnano linguine, seared lobster, parsley sauce and lemon gel

Served with seasonal side dishes and red wine sauce (Minimum 2 people)

myrtle smoked venison, green olive and oregano emulsion, anchovies and juniper jus

veal tongue, calf’s head, guineafowl and pickled vegetable sauce

traditional pork sausage, foie gras, served with pan brioche, sour cherries and black truffle shards

sturgeon, pepper, beef jus, squid ink and Calvisius Oscietra Caviar

grilled cabbage, stuffed with sorghum, seaweed and sesame emulsion, served with walnut and miso cream, radicchio and lentils

chestnut and pumpkin purée, Jerusalem artichoke ice cream, porcino meringue, king oyster mushroom chips and tangerine

Wine paring: Rivesaltes Tuilé, Domaine des Chênes 2012

vanilla custard, dark chocolate glaze, alchermes reduction

Wine paring: Centesimino Passito Rosso “Nanì”, Villa Venti

sacher cake, sour cherry jam, salted caramel sauce and nocino ice cream

Wine paring: Barolo Chinato, Fratelli Alessandria S.A.

zabaione, Villa Manodori Balsamic Vinegar and marasca cherry

Wine paring: Muffato della Sala, Marchesi Antinori 2023

lemon and vanilla brioche, cedro mustard, buffalo ricotta and mascarpone cream, capers powder and cardamom

Wine paring: Coteaux du Layon, Moulin Touchais 1992

Rosola milk ice cream, Barozzi cake crumble, chocolate sauce and marasca cherry

Wine paring: Vino di Visciola, Scacciapensieri 202