Seven-course tasting menu

€150.00_pp

Amuse Bouche

Hors D’Oeuvres

Legbar yolk, Organic Shiitake mushrooms, potato and truffle ( A C G )

Glazed sweetbreads, roast celeriac, raspberries and ginger ( C D )

Eel, caviar, skyr, churn milk and fennel ( B C )

Firsts Courses

Risotto, Pecorino cheese, sautéed chicory and luganega sausage ( C D )

Main Courses

Miéral breast, roast apricot, Val di Gresta potato and chanterelle mushrooms, and its confit thigh ( 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.