Menu

Hand-chopped beef tartare with red fruit powder and Béarnaise sauce

Baby lettuce, aromatic herbs and oyster mayonnaise

Cured beef tongue carpaccio with snails, parsley, sweet garlic and caviar

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

Baked egg pasta layered with ham, freshly made Parmigiano Reggiano and bechamel foam

Tortellini made by “Tortellante” served in Parmigiano Reggiano cream

Handmade egg pasta with traditional meat ragù

Spaghettoni pasta with smoked spring onion cream, anchovy sauce and black truffle peel

Rice timbale served with “spalla di San Secondo” cured pork, morel mushrooms and Royale sauce

Salted cod with salsa verde, smoked fig vinegar and aromatic herbs

Mora Romagola pork ribs lacquered with saba sauce

Grilled eel filled with pigeon, carpione marinade and pickled vegetables

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

Veal cheek with Traditional Balsamic Vinegar, potato purée and spinach

Eggplant roasted on the grill, squacquerone cream and bell pepper chips

A delicious mess of mascarpone with coffee and cocoa

Sponge cake, custard and chocolate foam

Rhum Baba with whipped cream and citrus

Tart with seasonal fruit

Vanilla ice cream with warm sour cherries and Villa Manodori Traditional Balsamic Vinegar