RESTAURANT
TASTING SETS
Quadrucci, A glass of Ferrari Brut, Squids, Beef tongue 73*, Pappardelle, Deer, Pre dessert, Dessert
7 courses from the chef
MAIN MENU
STARTERS
Beef tongue cooked 48 hours, topinambour mayonnaise and green sauce – 125 g
Beef tartare, crisp & liquid yolk and panzanella sauce – 205 g
Caramelized foie gras with smoked ell, water from fresh tomato, micro vegetables and ginger – 150 g
Marinated salmon underneath beetroot water, burrata cheese, radish salad and bruschetta powder – 205 g
Baby violet squids stuffed with ricotta and scamorza, pappa al pomodoro, pumpkin cream – 175 g
Pan-fried scallops, black beans cream, green apple, salicornia and quinoa popcorn – 120 g
Fried lobster, vegetables pinzimonio and green liquid salad – 150 g
Yellowtail and beetroot, langoustine and orange, sea bass and carrot – 105 g
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