Marinated trout, peaches and basil

Mussel, pepper, lemon and vanilla

Potato “gnocchi” and tasting of italian Caviar

Homemade “raviolo” pasta filled with sausage ragù and smoked béchamel foam

Skewer

Duck breast BBQ, apricot, honey and mustard

“Il Maurizio, lievitato bizzarro”

The ice cream trolley

Tomatoes, pesto and chili pepper

Watermelon, almond, olives and mint

“Fusillo” pasta, green beans, pine nuts and basil

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

Eggplant, toson, spicy mayonnaise and truffle

Carrot BBQ

Raspberry, coffee, smoked Mascarpone cheese and chocolate

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

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

Tomatoes, pesto and chili pepper

Marinated trout, peaches and basil

The Cantarelli’s “Savarin di riso”

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

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

Freshly seared tuna, ponzu sauce, wasabi, cardoncelli mushroom

Eggplant, toson, smoked “culatello”, spicy mayonnaise and truffle

Duck breast BBQ, apricot, honey and mustard

The steak of “Frisona” extra “Viandante Selection”

Shoulder petite tender beef / Flat iron steak

The veal fillet

Side Dishes

The “Scorzone” black truffle

Cover charge

Leavened sweet bread with caramelized pineapple, habanero, caramel chocolate served with Zabaione

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

Raspberry sorbet, creamy coffee, cloud of slightly smoked Mascarpone cheese and chocolate sponge cake

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

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