Menu

36-month 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

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 lovage mayonnaise, carrot, corn, cabbage and green tomato sauce

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

eel in tempura, spring onion sauce, asparagus and aromatic herbs

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

with Bianca Modenese 36 months aged Parmigiano Reggiano cream

handmade ravioli stuffed with confit tomatoes, buffalo ricotta and mozzarella water

handmade egg pasta with hand chopped meat ragù

handmade green egg pasta, swiss chard, spinach, tosone cheese and emulsion of herbs

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

roasted guinea-fowl, zucchini royale, fresh peas and fava beans, horseradish mayonnaise and aromatic herbs

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

rhubarb compote, rose petals and spruce sauce

datterino tomato and strawberry sauce, vanilla panna cotta, strawberry and verbena sorbet

Wine paring: Malvasia delle lipari naturale, Hauner 2021

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: Albana passito “Arrocco”, Fattoria Zerbina 2023

chamomile custard, apricot compote, salted cream with pollen, rose petals, violet and marigold

Wine paring: Vermentino passito “Le ultime cose”, La Contralta 2022

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

Wine paring: Vino di Visciola, Scacciapensieri 202