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, chorizo, red beet, celery and aged Bourbon soy.

26,-

Veal tongue, prawn, algae and celeriac.

26,-

White fish sashimi, koji, buttermilk, seabeans, fermented pears and tobiko.

30,-

Pigeon, berries, peanut butter and spicy broth.

25,-

Pasta courses

Risotto, “genovese” sauce, coffee, mandarin, cauliflower and cocoa nibs.

30,-

Linguine with miso butter, oysters and red onion.

26,-

Tortelli stuffed with stewed rabbit, coconut and broad beans.

25,-

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”, olives, Bbq sauce, Jerusalem artichoke and peppers cheesecake.

32,-

Monkfish, red beet miso, parsley radish, foie gras and monkfish liver.

32,-

Lamb, sumac, chicory and aged pecorino 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

“Poisoned” apple with Calvados.

15,-

Condensed milk, espresso jelly and Baileys ice cream.

15,-

Cherry, gorgonzola cheese and Aleatico wine.

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 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
Chamomile and pollen
Petits fours

90,-

Traditional and/or vegetarian menus are for the entire table.

Traditional menu, but… not too much

Welcome soft drink
Beef tartare, poached egg and Italian prosciutto
Veal heart, smoked potatoes, coffee sauce, habanero and truffle.
Lamb, sumac, chicory and aged pecorino 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,-