Appetizers

Avocado roll with octopus marinated in ceviche, orange sauce in two consistencies 16
Gazpacho of fresh peas with mint  13
Veal tartare, umeboshi, caper leaves, nasturtium leaves 15
Cuttlefish marinated with anchovy garum, bread sauce, and lettuce 17
Beetroot surprise, mngo, celery, green apple, cave aged pecorino fondue, hezelnuts 15

First course

Fresh pasta tagliolino with pepper sauce, anchovies, pine nuts, dill 16
Tortelli stuffed with porrk in its demi glace and marinated prawns 17
Carnaroli risotto with kefir and fermented lemon  16
Bundles of creamed codfish, beurre blanc and bacon  17

Second course

Homemade  seitan with citrus fruits, confit fennel 23
Turbot fish, chard, cauliflower, hazelnut crumble 29
Marinated pork fillet with its belly, Mantuan pumpkin puree  26
Rack of lamb, buffalo mozzarella, charcoal aubergines  28
Cheese plate menu, gourmet selection with blue bear, beetrootDosto and french wodka, carribean cheese with chocolate and rom, seasoned goat gianduiotto  22

Dessert

Fondant chocolate mousse, pear cream, dulce de leche 9
Grilled spiced corn bread, semi-candied pumpkin and salted caramel ice cream 9
Raspberry buttons, berry sauce and candy cotton 8