Menu
APPETIZERS
- COOKED AND RAW CUTTLEFISHmarinated in kiwi and then cooked in a cast-iron pot, cuttlefish in black ink sauce
- RAW SCAMPETTIBorlotti beans, all’occhio beans, cannellini beans, and black chickpeas prepared in every possible way, along with local scampi seasoned with colatura
- FALL SALADRoman salad greens, mixed aromatic greens, ripe figs, pecans, blackberries—all dressed with a goat cheese emulsion
- VEAL STEAKtopped with Pevarasse clams and fresh marjoram, with a wild arugula sauce
FIRST COURSES
- CARNAROLI CLASSICO “RISO BUONO”cooked in a broth made from potato peels and Grana Padano rind, miso, and death's-head trumpet mushrooms
- HANDMADE TAGLIOLINOcreamed with sea urchin, Patanegra lard, red Sicilian shrimp, and sturgeon caviar
- MEZZI PACCHERIwith Mediterranean-style octopus sauce and thinly sliced raw octopus, coconut crumble, and combawa leaves
- FRESH PASTA TORTELLIstuffed with whipped butter and mixed greens, sake-marinated roe deer, and mountain aromas in its salmì sauce
MAIN COURSES
- SMALL SCALLOP WELLINGTONCaorlotte scallops wrapped in prosciutto and button mushroom duxelles, quickly seared red mullet
- UPPER ADRIATIC SOLErolled with peppermint, meunière sauce, golden pearl eggplant, and capers
- PARTRIDGEcooked in two stages: the breast lightly seared and the thighs prepared like supplì, with charred leeks and roasted pumpkin
- MANZETTA DIAPHRAGMCharred in the Kamado, sautéed fresh chanterelles and marinated yellow peach, with a Timut pepper jus