Beetroot carpaccio, toasted seeds and soy mayonnaise,
Creamy pumpkin and chestnut soup with black truffles,
Smoked quinoa, basil oil, creamy aubergines and tomatoes,
Plum carpaccio, mint, forest fruit gel and verbena sorbet.
Gnocchi or pasta with tomato sauce,
Chicken and chips,
Fruit or vaniglia ice-cream.
A 4 course chef’s surprise.
Raw scallops, chilli pepper gel and roe,
Salty cod fillet, tomato cream, breaded herbs, mushroom and seaweed dust,
Deep fried mussels filled with clams, cucumber gel,
Creamy Carnaroli rice, cauliflower sauce, smoked shrimps and rose dust,
Milk filled ravioli pasta with pistachio and black truffle,
Lamb loin, sweet and sour turnips, roasted chestnuts and Guinness gel
Creamy dark chocolate, Tonka bean sorbet, passion fruit gel, egg flip mousse and dehydrated chocolate mousse.
12 assortments of fish with natural or combined dressing:
Red shrimp with mint vodka foam,
Gurnard with fennel and citrus ice,
Dory with candied lemon,
Squid with mushroom dust,
Shrimp with kiwi,
Sword fish with soy mayonnaise and red pepper,
Sea bass with green apple and ginger chutney,
Amberjack with hummus and burnt onion powder,
Tuna with soy caramel,
Marinated anchovies with tomatoes and basil sauce,
Smoked salmon with raspberry and wasabi gel.
Salty cod fillet, tomato cream, breaded herbs, mushroom and seaweed dust.
Blue lobster with winter salad and tangy citrus chutney.
Raw amberjack with broccoli, basil and rice chips.
Poached egg with creamy pumpkin, mushrooms and puffed tapioca.
Smoked quinoa, basil oil, creamy aubergines and tomatoes.
Cured ham. (“Ghirardi Onesto” - 300 kg seasoned for 1 year).
Boar stew stuffed dumplings, creamy goats cheese and mulled wine sauce.
Burnt wheat tagliolini with anchovy, cappers, walnut pesto.
Creamy Carnaroli rice, cauliflower sauce, smoked shrimps and rose dust.
Milk filled ravioli pasta with pistachio and black truffle.
Tradition style anolini pasta in broth.
Home smoked salmon, creamy clam and ginger sauce, coriander carrot chips.
Wild turbot, artichoke, black garlic and tomato creamy sauce.
Red mullet with spicy fish stew and broccoli.
Lamb loin, sweet and sour turnips, roasted chestnuts and Guinness gel.
Veal cheek with creamy pumpkin, artichoke and black truffle.
4 variations of pigeon,
Mixed Italian and French cheese platter: Italiani e Francesi.
Grape frozen mousse, raisins, chocolate and hazelnut biscuits, pistachio ice-cream.
Piacentino ricotta cheese mousse, almond sponge, pineapple sorbet and earl grey tea gel.
Raspberry jelly, pistachio tuile, popcorn and verbena sorbet.
White chocolate Bavarian, almond biscuit, basil gel and melon sorbet.
Dark chocolate cremeux, tonka ice-cream, passion fruit gel, egg flip foam and dried chocolate mousse.