Aperitif served with Sparkly wine
Red Tuna ham, San Daniele ham, persimmon chutney,
hazelnut mayo and sprouts
Lion’s Mane mushroom in kombu seaweed, almond milk, “Trombolotto” and sea grapes
Spaghettini in ham broth, white miso, clams and mushroom
Braised lobster, corn cream with pink pepper, seasonal foliage and bisque
60 months aged Parmigiano Reggiano liquid ravioli and seasonal truffle
Pumpkin in two ways, sesame and walnut ice cream
Petit four
