The Menu
Tradition, influences, seasonality, technique, execution, soul. Hospitality, the pleasure of meeting, warm tones and blue, to restore, to converse, to express, to try, to experiment, to taste, surface, touch, perspectives.
À la Carte
* Minimum of 3 courses per person
Appetizers
Radicchio, blueberries and angostura
25
Oyster, cucumber and gin
25
Mantis shrimp, mushrooms and parsley
25
Grilled eel, red onion and lovage
25
Veal tongue, capers and gooseberry
25
Pasta
Risotto, buffalo mozzarella, lemon e gentian
25
Cold spaghetti and tomato
25
Crespella, ricotta e spinach
25
Ravioli del plin, lamb e cedar
25
Mains
Venison in dolceforte
35
Red mullet, lemons and cabbage
40
Quail, sage and cloves
35
Roasted pork and potatoes
35
To share
Duck, plum e carrot
60
Dessert
Rice pudding, coffee and black cardamom
25
Tourbillon
25
To share
Brioche, orange blossoms and vanilla
50
Flan
50
Tasting Menu
*For tables with more than 3 people the tasting menu is required for the entire table
Seven courses
130
Five courses
110
Wine pairing (pp)
Five glasses
85
Four glasses
70