Aperitif with Champagne

Seasonal “vignarola” creamy soup with creme fraiche and crab

White fish sashimi, red beet miso and leche de tigre

Fregola, pesto, saffron, black garlic and seaweed

Sheep stuffed “manti”, tahina and yogurth sauce

Lamb, sumac, carrots and pomegranate molasses

Lion’s Mane mushroom, chocolate, kataifi and “granola”

Petits fours

Aperitif with Champagne

Seasonal “vignarola” creamy soup with pistachios and smoked almonds

Mushroom, Kombu seaweed, almond milk, soy beans and “Trombolotto”

Fregola, pesto, saffron, black garlic and seaweed

Eggplant steak, pomegranate molasses and eggplant tahina

60 months aged Parmigiano Reggiano liquid ravioli and seasonal truffle

Corn, passion fruit and dulce de leche

Petits fours

Reservations for the Easter Lunch and Dinner are now open: book now by emailing the restaurant at infoglasshostaria@gmail.com and you will receive immediate confirmation instructions. The menu costs €160 per person.

The restaurant will also be open for dinner on Monday 21, with the classic menu.