Our Menu...
Starters
• Stuffed pak-choi roulade with game, liquid fontina cheese and black truffle.
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• Cooked irish codfish fillet in low temperature, Jerusalem artichoke cream and its chips.
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• Cooked egg low temperature, liquid raschera cheese, artichokes and crumbs pistachio.
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• Raw veal, egg sauce, hunchback thistle with anchovies and pepper drops.
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• Octopus, potatoes soja cream, almond and Romanesco cabbage.
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Pasta & more
• Home made ravioli with beef and butter.
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• Tagliolini pasta with lemon, clams and artichokes.
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• Riso “acquerello” with peppers and crescenza cheese.
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• Pumpkin soup with parsley water.
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• Fusilloni pasta with cheese and black pepper, rainbow beetroot and cheek lard
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Main course
• Veal shank cooked 12 hours with polenta and spinach.
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• Veal fillet and potatoes.
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• Sole meunière and chickpeas cream.
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• Grilled Ireland rib-eye, Cajun’s spices, sweet and sour onions and marjoram.
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• Salt crust sea bass and vegetables tempura.
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Dessert
• Tiramisu.
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• Pear strudel, pine nuts and raisin with english custard.
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• Nougat parfait and chocolate cream.
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