Seven-course tasting menu

€145.00_pp

Amuse Bouche

Hors D’Oeuvres

Laugenrind tartare 120 g, extra virgin olive oil, tapenade and crostini made with Altamura bread ( B G )

Millefiori di Lonigo hen’s eggs, smoked buffalo milk provola cheese, potatoes and turmeric oil ( A C G )

Passeiertal trout, pine smoke, samphire and hollandaise ( A B C )

Roast eel, compote of Garda lemons, curd, and wild radicchio ( B C D G )

Firsts Courses

Risotto, figs, veal sweetbreads, Port and coffee sauce ( C D )

Main Courses

Miéral Barbary duck: roast breast, pumpkin and parsnip, with leg stuffed with its giblets and a sauce with Anesone Triduo liqueur ( C D )

Pre Dessert

Dessert

Petit Fours

The menu is served for the whole table (min. 2 persons).
Optional wine pairings by the glass.

Raw materials / Products blast chilled on site
Some fresh food of animal origin and fishery products served raw undergo blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to Reg. EC 852/04, and Reg. EC 853/04.

Allergens
Before ordering, customers are invited to inform staff about the need to eat food not containing specific allergens.
All preparations may contain traces of nuts and gluten.

Allergens

List of Allergens for which there is an obligation to indicate on the label, Annex III bis (Directive 2003/89 / EC and subsequent amendments)

A Eggs
B Fish
C Milk and derivatives
D Celery
E Mollusks
F Soy
G Gluten
H Nuts
I Sesame
J Peanuts
K Shellfish
L Sulphur dioxide and sulphites
M Lupins
N Mustard

Some products may be treated with abatement techniques to ensure the healthiness of the food.

* Indicates products chilled with negative temperatures, before purchase.