Tasting Menus
Selection of high-altitude cured meats and cheeses
Toasted bread with lardo spread, Bleu d’Aoste mousse, Gressoney toma and pure Fontina, mocetta and hand-cut boudin, all served with wildflower honey and seasonal compote
Venison with béarnaise sauce and coffee
Venison carpaccio marinated in coffee, béarnaise sauce, toasted coffee powder, accompanied by a pak choi and herb salad
Risotto with lamb and lemon
Creamy risotto with lemon molasses, butter-seared lamb loin, and crispy pepper
Squab, friggitello pepper, and shallot
Butter-seared squab breast with umeboshi, grilled friggitello pepper, and glazed shallots
Apple tarte Tatin
Baked renetta apple spiral, salted caramel with mint and frozen raspberry
Identità
€ 70.00
4-course menu
Red prawn, cantaloupe melon, and arugula
Red prawn marinated in coconut fat, cantaloupe carpaccio with pink pepper, and arugula reduction
Spaghettone with cheese, pepper, and seafood
Spaghettone tossed with prawn reduction, cacio e pepe sauce with grated oyster
John Dory meunière style
John Dory slow-cooked, yuzu gel, parsley sauce, and hollandaise foam
Peach and gianduja
Disaronno-poached peach, saffron sauce, and gianduja foam
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