Menu
Your favorite dishes, those that exicite your curiosity more, everything you want to try.
Appetizers
Coconut, green curry, foie gras and shrimp**.
30,-
Beef fillet tartare, “Trombolotto” oil, anchovies from Cantabrico, orange sauce, quail egg.
26,-
Grilled Jerusalem artichoke, chocolate sauce and black garlic, raspberries.
26,-
Pasta courses**
Gnocchetti**, sea urchin, black garlic bagnacauda, salted lemon.
26,-
Tagliolino, fermented almond milk,”Trombolotto” oil and dried roe.
26,-
60 months aged parmisan cheese stuffed ravioli**, Isigny butter and asparagus.
27,-
Second Courses
Lamb, coffee, American potato with mint caviar and anchovy oil, sour cream.
30,-
Pork socket, fermented lemon, salsify, cured pork cheek sauce, apricots.
32,-
White fish, orange sauce, bonito flakes and tubers.
32,-
Dessert
Condensed milk, espresso jelly, sanded almonds and Baileys ice cream.
15,-
Mascarpone, lentils, tamarind and lime.
15,-
Frangipan, cherries, white chocolate mayo and wasabi.
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 wiyh goat cheese, kefir and raspberries
Grilled Jerusalem artichoke, chocolate sauce and black garlic, raspberries
60 month aged Parmesan stuffed ravioli**, Isigny butter and truffle caviar
Eggplant “steak”, spices and taco with vegetables and fruit
Yogurth mousse, pollen, carrot, fennel oil and Saint Germain
Mascarpone, lentils, tamarind and lime
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
Foie gras escalope, coffee, cardamom, red onion, marshmallow,
hazelnut panbrioche
Lamb, sumac, artichoke, fennel and 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.
*The fish to be consumed raw or almost raw, has undergone treatment of pre-cleaning in accordance with Regulation (EC) 853/2004, annex III, section VIII, Chapter-3, point D, point 3.
**Some foods are frozen or from freezing by blast.
