CHEF’S WELCOME APERITIF
BREAD, BUTTER AND EXTRAVIRGIN OIL “MISTER O.”
Roasted, sheep’s ricotta foam, parsley “pain perdu” and peas powder
Marinated veils with its garum, soft Milan style, raspberries sweet and sour anchovies and onions
Smoked with asparagus, with eggs yolk and Carmasciano pecorino cheese
With quail* braised, coffee powder and citrusy aromas
FISH* OF THE DAY
Roasted, glazed with barbecue sauce, potatoes cooked under the cinder
THE “BALD” PIG*
With its black truffle of Bagnoli sauce, fresh herbals and potatoes
THE FAKE EGG..
Soft yogurt*, creamy saffron and pistachios
Paired with wine:
Tasting Menu is intended for the whole table.
Wine pairing is selected for each course.