7 courses

Crispy egg with creamy cauliflower and almonds, asparagus and melanosporum black truffle gel

Tuna and scallops with burnt pepper cream, glasswort, fermented garlic, and rosemary oil

Trio of ethical goose foie gras “Eodardo Sosa”

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

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

Creamy risotto with smoked buffalo ricotta-cheese, mullet fillets and raspberry powder

Sardinian gnocchetti with artichokes flavored with lemon thyme, Charcoal fermented almond cream

Celeriac ravioli filled with turbot, grilled potato gnocchi, squid veil, turnip greens, and Favignana bottarga

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

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

Fassona beef sirloin, toast with its tail, vaccinara sauce, roasted fennel, and fondant potato

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

Wild fish and lobster with champagne sauce, Asetra caviar and vegetable pot-au-feu

All chocolate with its infusion, mint and ginger

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

Soft almond and cinnamon biscuit, strawberry bonbon, tarocco orange sauce and its candied sorbet

Caramelized pineapple, nitrogen frozen ice-cream and Cardinale sauce

Selection of cheeses