7 courses

Simply complex: Crab from Kamchatka, langoustine from Mazara del Vallo and violet prawn Asetra caviar

Quail eggs and variation of Cantello asparagus

Ethical goose foie gras “Eduardo Sosa”

Cuttlefish tagliatelle with its eggs, peas, and Sunday sauce

Jacopo's garden: Wild vegetables and herbs, mushrooms, and Melanosporum truffle, pumpkin cream and baked potato broth

Stuffed botton ravioli with almond Cream, Parsley Root, Dandelion honey, dry fruits, and black truffle

Homemade Tortellini filled with peacock, peacock broth with mushrooms and fava beans

Pomiroeu risotto

Potato and Jerusalem artichoke gnocchi with new peas and wild garlic, sour cream, caviar and fennel infusion with caper leaves.

Shells and shells

Wild turbot fried in sugar with potato mousse, steamed vegetables, and leek sauce

Crispy red mullet with Marisa-style mussels

Galician Carabineros and razor clams, sea lettuce in tempura

Poularde de Bresse: Leg casserole with cibreo sauce, Charcoal grilled brisket Crispy wing “Kiev style”

Wagyu in three versions:
Grilled sirloin, mushrooms and potatoes
Carpaccio and fresh Wasabi
Tartare, marinated quail eggs and black truffle

Spaghetti with lobster flambéed at the table

Veal chop with butter and sage served with vegetables and potatoes

Catch of the day in salt crust

Duck à la presse prepared at the table:
-Breast rosè with puff potato, pak choi, and perigourdine sauce
-Crunchy thigh with salad leaves, fresh fruits and dry fruits

Tiramisù Villa Serbelloni

Hot soufflé with Sambirano dark chocolate 72% Domori selection, pistachio ice cream and its sauces

Crunchy pastry with raspberry,lemon, Chantilly cream and yogurt ice cream

Caramelized pineapple, nitrogen frozen ice-cream and Cardinale sauce

Hazelnut biscuit, with chocolate ganache, milk mousse, Grué ice-cream, coffee and Borsci sauce

Selection of cheeses