Appetizers

Avocado roll with octopus marinated in ceviche, orange sauce in two consistencies
Seared pak-choi with fennel, turmeric, beetroot and cashew nuts
Beef tartare, shiso leaves, Colonnata lard, smoked with olive wood
Strawberry and tomato gazpacho, vegetable crudités, aromatic herbs
Chard and potato terrine with mussels, clams and caciucco sauce

First Course

Cocoa tagliolini, asparagus, cherry tomatoes, carrots, red onion
Corn gnocchi, hazelnut butter, corn sauce, Tuscan pecorino cheese fondue
Organic carnaroli risotto, castelmagno cheese, black garlic, white lemon, peppers and pear
Dumplings filled with Genoese pork ragout, prawn bisque, n’duja and black sesame oil
Raspberry candy-shaped pasta with roe deer ragu and itsdemi glace

Second course

Seitan fillet, coconut milk, curry, seasonal vegetables
Marinated amberjack with “agretti”, spinach, fermented blueberries and lemongrass sauce
Beef fillet in pistachio crust, Chianti sauce, seasonal mushrooms
Lamb, mango chutney, our kerfir
Cheese selection gourmet: blue cheese honey and blueberries; black true pecorino;
memory of summer with rosemary and lemon; pecorino di fossa

Dessert

Fondant chocolate mousse, pear cream, dulce de leche
Grilled spiced corn bread, semi-candied pumpkin and salted caramel ice cream
Raspberry buttons, berry sauce and candy cotton