Egg cooked at 64 \u00b0C, parsley potato croquette, Jerusalem artichoke cream and caviar Coffee-marinated salmon, celeriac cream, fermented Reinette apples, INVERNO BACCALAMISU’ Duck ham with walnuts, beetroot carpaccio, red onion jam, blue goat’s cheese and rosemary oil TRADITION Pappardelle filled with Bag\u00f2ss cheese, pumpkin cream, onion toffee, Turnip greens risotto, ‘nduja (spreadable spicy salami), raw king prawns and fried breadcrumbs Bottoni (filled pasta) with wild boar salm\u00ec, smoked butter, Valpolicella Ripasso sauce, Potato and chestnut velout\u00e9 with osmosis-infused radicchio and gorgonzola flakes Classic vegetable soup Consomm\u00e9 with tortellini from Valeggio Chargrilled beef fillet with anchovy crust, Tuscan kale cream and baby carrots in clarified butter Oil-poached sea bass, its own jus, parsley, saffron potatoes, Chargrilled cauliflower, spinach leaves, teriyaki sauce, herb extract, Barolo-braised heifer beef, smoked potato mousseline and Delica pumpkin chips Squid stuffed with shellfish, sun-dried tomato reduction, escarole and stracciatella cheese Selection of cheese combined with mustards Fresh fish from the day Season vegetables Kirsch cremoso, dark chocolate cake, ruby chocolate, Chestnut and marron glac\u00e9, diplomat cream in two Chamomile panna cotta, biscuit and cinnamon mousse, Orange semifreddo, walnut cake, pumpkin, served with SORBET ICE CREAM
\u20ac 18,00<\/span><\/em><\/p>
hazelnut wafer and tarragon olive oil
\u20ac 18,00<\/em><\/span><\/p>
Free-range chicken supreme with wild herbs, leek fondue, wholegrain mustard pearls,
salted vine leaves and hay granita
\u20ac 18,00<\/em><\/span><\/p>
Creamed Vicenza-style salt cod, toasted brioche, Mantuan pumpkin foam,
chlorophyll extract and liquorice powder
\u20ac 19,00<\/em><\/span><\/p>
\u20ac 19,00<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tFirst Courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
Capunsei (Mantuan bread dumplings) with Grana Padano Riserva cream, artichokes,
seared veal tongue and green sauce
\u20ac 22,00<\/span><\/em><\/p>
porcini powder and pest\u00f6m (fresh salami paste)
\u20ac 23,00<\/em><\/span><\/p>
\u20ac 23,00<\/em><\/span><\/p>
goat cheese mousse and apple mostarda
\u20ac 24,00<\/em><\/span><\/p>
\u20ac 20,00<\/em><\/span><\/p>
\u20ac 14,00<\/em><\/span><\/p>
\u20ac 15,00<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tMain Courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\u20ac 27,00<\/span><\/em><\/p>
freshwater fish cannolo and sea lettuce mayonnaise
\u20ac 26,00<\/em><\/span><\/p>
toasted peanuts and apple cider vinegar gel
\u20ac 24,00<\/em><\/span><\/p>
\u20ac 25,00<\/em><\/span><\/p>
\u20ac 26,00<\/em><\/span><\/p>
\u20ac 15,00<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tFrom the Grill<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\u20ac 21,00<\/span><\/em><\/p>
\u20ac 8,00<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tDessert<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
cherry, pine-infused pistachio
\u20ac 12,00<\/span><\/em><\/p>
textures, pear, rum
\u20ac 12,00<\/em><\/span><\/p>
honey and pollen
\u20ac 12,00<\/em><\/span><\/p>
a hot infusion
\u20ac 12,00<\/em><\/span><\/p>
Apple
Pomegranate and raspberry\u00a0
\u20ac 8,00<\/em><\/span><\/p>
Caramel and salted peanuts
Malaga
\u20ac 8,00<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tBrowse the menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t