Shrimps, cream, ham and peas

Lightly smoked trout, ponzu sauce, wasabi and morels mushroom

Potato “gnocchi” and tasting of italian Caviar

Homemade “plin” pasta filled with duck, Parmigiano Reggiano and Aceto Balsamico Tradizionale

Skewer

Piedmontese veal cheek with black truffle and french purée

The cheese trolley

The gelato trolley

Peas gazpacho, smoked potatoes, horseradish and olive crumble

Asparagus soup, almond broth, wild garlic and black truffle

Barley seasoned like a “risotto”, spicy beetroot, crème fraîche and tarragon oil

Homemade “bottoni” pasta filled with dandelion, “beurre blanche”, chamomile and capers

Chickpeas, leek, potato and black truffle

Carrot BBQ

Strawberry, rhubarb and yogurt

Green

A small 3-courses “Tasting menu”, including dessert, of absolute seasonality and lightness, for the lunch excluding Saturdays and holidays

The “Prosciutto di Parma” aged 72 months

The “Culatta” aged over 30 months

The “Salame” aged 12 months and the “Salame Felino” style aged 6 months

A careful selection of our favorite cheeses from Italy, France, Belgium, Spain and England

Asparagus soup, almond broth, wild garlic and black truffle

Piedmontese Fassona bone marrow, tuna sauce and beef tartare with italian Caviar

Shrimps, cream, ham and peas

The Cantarelli’s “Savarin di riso”

Homemade “paccheri” pasta with butter, anchovies, oregano, clams, sea truffles and urchins

Homemade “cappelletti” pasta in broth

Freshly seared tuna, ponzu sauce, wasabi, cardoncelli mushroom

Piedmontese veal cheek with black truffle and french purée

Pigeon breast with herbs, spring onion and mustard sauce

The steak of “Grigia Alpina”

The steak of “Frisona” extra “Viandante Selection”

Shoulder petite tender beef / Flat iron steak

The veal fillet

Side Dishes

The “Uncinato” black truffle

Ancient recipe with vanilla beans, Apennine free range egg and mountain milk served with our topping

Herbs and Chartreuse parfait, pistachio namelaka, tarragon crumble and wasabi meringues

Strawberry and rhubarb sorbet, rhubarb soup and creamy yogurt

Toasted over a direct flame, 100% Arabica from the “Laboratorio di Torrefazione Giamaica Caffè” in Verona

Classic or star anise, of Giacomo Santoleri “Casino di Caprafico” in Guardiagrele (CH)

classico oppure all’anice stellato, dell’Azienda Giacomo Santoleri “Casino di Caprafico” a Guardiagrele (CH)