À La Carte Menu
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.
STARTERS
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Poched egg, parmesan, truffle, spinach
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Onion tarte tatin , blue cheese, guacamole, raspberry
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Turbot, gazpacho, eucalypt, endive
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Chicken, horseradish, green apple, xo sauce
FIRST COURSES
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Cannoli, eggplant parmesan, tomato double extract, bbq sauce, burrata cheese
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Spaghetti, ricci, burro, dashi, lime
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Tortelli, cheek beef, jerusalem artichoke, “acciugata”
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Tagliolini, guinea fowl, glazed mushrooms with xeres
MAINS
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Carrot, shallot mou, balsamic vinagre with onion,
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White bass, coconut, lettuce, chives, chili
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Roe deer, yerba mate, pine nut and cypress resin, jackdaws beans
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Pork, apricot, gingerbread, mustard
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Pigeon, blueberry, red wine, beetroot, umeboshi
DESSERT
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Strawberries, balsamic vinegar ice cream, basil panna cotta, meringue
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Hazelnut semifreddo, coffee bean ice cream, citrus cream
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Dark chocolate, caramel chantilly cream, banana
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Selection of cheeses and compotes