Menu
Your favorite dishes, those that exicite your curiosity more, everything you want to try.
Appetizers
Veal heart, smoked potatoes, coffee sauce, habanero and truffle.
28,-
Beef fillet tartare, celery, toasted almonds, loquats, dried roe, olive powder and bread crumble.
26,-
Veal tongue,
prawn, chickpea sauce, Grana Padano cheese and lemon.
26,-
White fish sashimi, koji, buttermilk, seabeans, fermented pears and tobiko.
30,-
Pigeon, berries, peanut butter and spicy broth.
25,-
Pasta courses
Risotto, butter, anchovies, Cecina de Leon and orange zest.
30,-
Linguine with miso butter, oysters and red onion.
26,-
Crab stuffed tortelli, green curry coconut milk and green apple.
28,-
Potato gnocchi, sea urchin, black garlic bagnacauda, salted lemon and truffle.
26,-
SIGNATURE
60 month aged Parmesan stuffed ravioli, Isigny butter and asparagus.
28,-
Second Courses
“Tuna steak”, olive powder, passion fruit and squid ink fregola.
32,-
Monkfish, red beet miso, parsley radish, foie gras and monkfish liver.
32,-
Lamb, sumak, baba ganoush, roasted eggplant, pomegranate molasses and stilton cheese.
30,-
Pork neck, apple ravioli and bok-choi.
28,-
Rock lobster, mango kimchi, papaya, Beluga lentils, celery and ‘nduja.
45,-
SIGNATURE
Beef fillet, chocolate, mushrooms and aged foie gras torchon.
55,-
Dessert
Strawberries, cream and raspberry vinegar.
15,-
Condensed milk, espresso jelly and Baileys ice cream.
15,-
Tartlet, mandarin and “gianduja”.
15,-
Frangipan, cherries and wasabi.
15,-
Raspberry and chocolate.
15,-
Cheese
Cheese tasting.
20,-
Tasting menu
To go through the culinary trip that best represents you, to discover Chef Bowerman’s ideas and inventions.
Veggie menu
Welcome soft drink
Daikon ravioli stuffed with goat cheese, almond milk and raspberry
Carrot, orange, burned bread crumble and smoked soy sauce
60 month aged Parmesan stuffed ravioli, Isigny butter and truffle caviar
Potatoes, quinoa, verjuice and fried tubers
Veggie and fruit predessert, amazake and Frigo sorbet
Ginger, lime and almonds with pink peppercorn
Petits fours
90,-
Traditional and/or vegetarian menus are for the entire table.
Traditional menu, but… not too much
Welcome soft drink
Beef tartare, foie gras, Grana Padano mayo, salad, honey, burned bread crumble.
Veal heart, smoked potatoes, coffee sauce, habanero and truffle.
Lamb, sumak, baba ganoush, roasted eggplant, pomegranate molasses, and stilton cheese
Ravioli del plin stuffed with amatriciana sauce,
pecorino cheese and crispy guanciale
Sweetbreads, wild cherries by Stivali and sweet soy sauce predessert
Condensed milk, espresso jelly and Baileys ice cream
Petits fours
100,-
Traditional and/or vegetarian menus are for the entire table.
Around the world and back in Rome
A creative tasting of ten courses.
150,-
