Menu

Your favorite dishes, those that exicite your curiosity more, everything you want to try.

Appetizers

Tapioca, coconut, shrimp, curry, Imperial caviar and chicken.

40,-

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 plums and tobiko.

30,-

Snails, mix tubers, mushroom and truffle.

28,-

Pasta courses

Risotto Riserva San Massimo “alla mugnaia” with brown butter and sole.

30,-

Logo-Alcazar

Tagliolini, almond fermented cream, Trombolotto and mullet dried roe.

26,-

Bell pepper stuffed tortelli, red mullet broth and crème fraîche.

25,-

Potato gnocchi, sea urchin, black garlic bagnacauda and salted lemon.

26,-

SIGNATURE
60 month aged Parmesan stuffed ravioli, Isigny butter and pumpkin.

28,-

Second Courses

White fish, pumpkin, miso, mix seeds and orange.

30,-

Saddle of roe deer, grue of cocoa, parsley root and radicchio infused with vinegar of berries.

30,-

Lamb, sumac, chicory and aged pecorino cheese.

30,-

Pork neck, tuna broth, smoked soy mushroom and algae.

28,-

Rock lobster, lemon custard, fried potato waffle, taralli powder and ‘nduja.

45,-

SIGNATURE

Beef fillet, chocolate, mushrooms and aged foie gras torchon.

55,-

Dessert

Chestnut, “porcini” mushrooms and chocolate.

15,-

Condensed milk, espresso jelly and Baileys ice cream.

15,-

Cherry, gorgonzola cheese and Aleatico wine.

15,-

Frangipan, cherries and wasabi.

15,-

Apricot, pistachios, black corn and white 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
Tubers, pomegranate golden syrup dressing,
fermented ricotta cheese and candied olives.
60 month aged Parmesan stuffed ravioli,
Isigny butter and truffle caviar Eggplant “alla puttanesca”
Eggplant “alla puttanesca”
Camomilla e polline
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
Tubers, mushroom and snails
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

95,-

Traditional and/or vegetarian menus are for the entire table

Around the world and back in Rome

A creative tasting of nine courses.

150,-

For all the table