Appetizers

Potato terrine, confit egg yolk, Parmesan cheese
Avocado roll with octopus in ceviche, orange in two textures
Cannellini bean tempeh, roasted delica pumpkin, hazelnuts, Passito wine sauce
Mullet in black rice tempura, fermented chili, white miso caramel
Beef tartare with roasted leek heart and rum-glazed chestnuts

First course

Squid ink tagliolini cooked in roasted chicken broth, lightly seared cuttlefish, fennel fronds
Chestnut flour tortello, Pienza ricotta, mandarin reduction, pine nuts
Organic Carnaroli risotto in sage broth, Sardinian fresh goat cheese, pomegranate
Confit duck ravioli with honey, orange, and port wine

Second course

Oven-gratinated stuffed onion in two textures, lentils and cofee
Monkfish, Jerusalem artichoke, beurre blanc with herring caviar,sea lettuce
Rabbit stuffed with dates, onions, pistachios, celeriac
Beef fillet with porcini mushroom brown jus, baby chard, forest berries

 Dessert

Raspberry and ginger buttons with passion fruit sauce in a sugar cloud
Pina colada pineapple with rum sauce and spiced coconut milk foam
Dark chocolate mousse dressed in pear sauce, crumble, dark glaze
Tartalette with camomile cream tangy lemon, taurmeric powder
Hezelnut parfait with chcolate and wine glaze, green apple
Traditional cantucci homemade with arso wheat and vin santo dessert wine