À La Carte Menu
STARTERS
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Tacos, beer-battered zucchini, blue cheese, onion jam, guacamole
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Poached egg, spinach, parmesan cheese, truffle
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Porcini and seasonal mushrooms, spring onion, blueberry, cocoa crumble
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Palamita, panzanella, peach sorbet, black olives
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Beef tartar, urchins, celery, burrata stracciatella
FIRST COURSES
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Ravioli, grilled tomatoes, sweet garlic, chive mayonnaise and pickled bergamot
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Spaghetti Mancini, smoked bluefish butter, coconut, basil
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Chitarrine, cuttlefish and squid, marjoram, pecorino cheese, roasted lemon oil
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Tortelli, roe deer, apricot, eggplant scapece (Neapolitan vinegar sauce), ginger and cardamom emulsion
MAINS
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Ombrine, Jerusalem artichoke, tarragon, perigaux sauce
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Guinea fowl, lovage, curry, hazelnut
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Pork belly, licorice, saffron, pineapple
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Pigeon, vermouth, green sauce, pepper and raspberry
DESSERT
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Chocolate, nipitella ice cream, carcadè
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Mango, basil sorbet, white chocolate
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Watermelon, rose and goat cheese ice cream, cinnamon, walnuts
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Lischeto farm sheep cheese, Camporbiano farm goat cheese
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Cover charge 4
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- More than 5 guests are requested to choose the same menu for the whole table -
FOLLOWING THE CHANGING SEASONS
CREATIONS
POACHED EGG
Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.
SPAGHETTO MANCINI
Spaghetto Mancini, cacio e pepe, celeriac, coffee. A dish created in 2020. Its distinctive feature: the use of black pepper passed through a coffee maker to soften its character, and the freshness of the celeriac which harmonises the traditional ingredients.
GUINEA FOWL
Guinea fowl, its giblets, grapes, braised endives alla verbena. A dish for 2020, evoked by the coming of autumn, with pronounced regional notes coming from the vines of Rocca delle Macìe.