7 Courses

Sautéed Asparagus Tips With Creamy Cauliflower, Quail Eggs, Caviar, And Fried Capers

Kamchatka Crab With Green Apple Cream, Fermented Lime, And Oyster Leaves

Etic Duck Foie Gras, With Mango Chutney, And Bites Of Duck Stuffed Thigh

Seabass Carpaccio, Candied Date Tomatoes, Burrata, Oregano Flowers, And Fresh Peas, Served With Warm Corn Bread With Green Olives From Cerignola

Homemade Tortellini Filled With Peacock Breast, In Peacock Broth, And Fava Beans

Carnaroli Rice With Noto Almond Cream, Fresh Sprouts, And Black Truffle

Spaghettoro With Shellfish, Tuna-fish Bottarga, Sea Asparagus, And Wild Garlic Cream

Homemade Wheatmeal Maccheroni, Wild Eggplant, Candied Tomato, Toasted Pine Nuts, Orange And Thyme Flavoured Salted Ricotta

Roasted Mallard With Amarone Wine Sauce, Cherries, Creamy Potatoes, And Fermented Shallot From Voghiera

Fish And Shellfish Soup, With Vegetables

Turbot Fried In Sugar With Potato Mousse, Steamed Vegetables, And Leek Sauce

Kid (young Goat) From Valsassina In Two Versions: With Rosemary Potatoes And Artichokes

Baked Pineapple With Orange Slices And Nitrogen Frozen Ice-cream

Amalfi Lemon, With Strawberries, Almond Soft Cake, And Strawberry Clarified Juice

Bitter Chocolate Cremoso, White Chocolate Ganache, Cherries, Double Cream, Infusion Of Mint And Ginger

Selection Of Cheeses