7 courses

Trio of ethical goose foie gras “Eodardo Sosa”

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

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

Cuttlefish tagliatelle with its eggs, peas, and Sunday sauce

Slices of burnt wheat with fallow deer ragout prepared at the table, redcurrants, chestnuts and cocoa beans

Gratinated white pasta cannellone filled with buffalo ricotta, beets, porcini mushrooms, and truffle

Multicolored gnocchi in fish broth with crustaceans and molluscs

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

Homemade Cappelletto, filled with yellow tomato and goat cheese jam, broth with toasted fennel and oregano

Creamy fennel risotto, Sorrento lemon scent, percebes and oysters

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

Black grouper, garusoli salad with sea urchins, boiled potatoes and broccoli tartare

Blue lobster tail with shellfish sauce and vegetables

Quail glazed in cooked wine with white grape sauce Thighs stuffed with organic mortadella and dried fruit, strawberry grape gel Crispy cannolo stuffed with livers and wild plum jam

Fillet of milk-fed veal in a marrow crust, fricassee sauce, potato croquettes and Tropea spring onion

Fallow deer from the Tuscan-Emilian Apennines in three cooking methods: Shoulder in Tandoori casserole, confit thigh and cutlet in tataki style

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

Crunchy Madlen with goat cheese cream, red port, fondant pears and chestnut honey ice cream

Autumn Symphony

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

Peach Melba with nitrogen frozen ice-cream

Selection of cheeses