Appetizers
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Three seeded cickpeas balls on beetroot red carpet straw of leek.
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Scallop walnut, flavored with thim and scalded on pumpkim cream with bacon nuts and blueberries.
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Sandwich di foiegras e pan brioche con spuma di formaggio ovino.
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Carpaccio fish, fennel salade, rice crispies, wasabi oil and shots of soy.
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Cut of fassona meat, olandese cream, chips of violet potatos flakes marinated egg yolk.
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Italians prawns “Mazara del Vallo” tartare on warm topinambur warm soft cream.
First courses
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Pink rice, froth caprine cheese with flavours herbs and amaretto crumble.
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Candies potetos, clams and nettel cream.
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Eggs pasta, Mantovana sausage dried mushrooms and fondue of Bitto cheese.
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Raviolo with cuttlefish ink, pesto of borage and vegetables crudité.
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Buckwheat lasagna, ragù of manzo fumè chicory and truffle cream.
Menus des restaurants aux alentours
Second courses
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Venus rice pudding mixed vinegar vegetables and shoots.
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Small pork belly (LTC) turned potato in cooking oil purple cabbage and apple chips.
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Octopus grilled, chickpeas cream and black garlic with yellow tomato confit.
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Spare ribs marinated in red beer candied spinach and herbs juice
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Slices of fish, lacquered with honey, mustard e coriander and carved stamed vegetables.
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Fillet beef with mantle of pecan nuts and majoram, raphanus mashed potato.
