with cold cuts, fruit compote, pickled vegetables and Ricotta cheese

beef Fassona and red tuna tartare, béarnaise sauce, capers and caviar

turnip roll with potato, daikon, Jerusalem artichokes and vegetable stock

Nocino-glazed snails, rabbit kidneys and salanova lettuce

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

With Parmigiano reggiano cream or capon broth

giblet ragù, hazelnuts and coffee

Fusilli with varieties of beans

Stuffed pasta with cocoa nibs, reduced onion sauce and beurre blanc

cabbage broth, saffron and caviar

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

beef fillet, toasted milk foam, olive and pepper extract

duck breast with spices, orange scented liver paté

roasted cauliflower, tomato scented potato purée, plums, Villa Manodori Traditional Balsamic Vinegar and parsley

with black truffle potato purée, grilled vegetables and red wine sauce (Minimum 2 people)

A delicious mess of mascarpone with coffee, meringue and cocoa

Wine paring: Moscato Passito Sol 2015, Ezio Cerruti

Wine paring: Malvasia Passito “Vino del Volta”, La Stoppa

with whipped cream, pistachio ice cream and will berries coulis

Wine paring: Verdejo “Evolucion”, Ismael Gozalo

with dark chocolate sauce and glazed hazelnuts

Wine paring: Passito di Pantelleria Bukkuram 2020, Marco De Bartoli

with liquorice and lemongrass

Wine paring: Albana passito “Scaccomatto” 2018, Fattoria Zerbina