Welcome. It is possible to choose one of two guided tastings (one menu for the whole table)
or you can choose from the a la carte proposal.
For tables of 8 people, we ask you to determine a customized menu beforehand as well.
SEASONALITY
( for the whole table )
Venison, larch pinecones, our preserves, and aromatic herbs.
An heirloom variety of carrot grilled on the barbecue, its leaves, sorbet, and a drinkable extract.
Mountain fry, saor and silene, lichen crêpes, dill yogurt.
Barley risotto, porcini mushrooms, geranium, and bird cherry.
Palladio whole-grain Garibaldini with small horn-shaped cookies, herbal tea made with aromatic herbs and flowers from the garden.
Salmon trout from the upper Chiampo River and its caviar, carrots with orange, nettles, and rue-infused oil.
– or –
Brogna lamb: seared in a pan with grilled Swiss chard, pine nut sauce, and alder powder;
in sausage with fenugreek, génépie, béarnaise sauce, fermented currants and bear radicchio.
Cherry and tarragon: compote, sparkling wine, and kirsch ganache.
– or –
Licorice foam, Pai Mu Tang white tea mousse, salted Breton cookie, marjoram and mint, chocolate cup
€ 135,00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
THE CLASSICS
( for the whole table)
Warm foie gras* and porcini mushroom pudding with vermouth.
Snails in a herb cream sauce, bread with thyme and onion.
Golden gnocchi, offal, wild garlic, and bergamot.
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread.
Roe, berries and herbs, chanterelles, carnelian jam.
– or –
Our pigeon in two cookings and porcini mushrooms.
On caramel: almond and chocolate crisp, vanilla ganache, frosting and raspberry.
– or –
Hazelnuts and Lemon: Gianduia Truffle and Lemon Yule Log served on hazelnut ganache and crunchy crumble.
€130.00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
A’ LA CARTE
( min. 3 courses including any dessert )
ANTIPASTS
Farinello and Buon Enrico flan, purple cabbage and elderberry miso, Jerusalem artichoke, vegetable stock €35.00
Heirloom carrot on the barbecue, its leaves, sorbet, and a drinkable extract €35.00
Venison, larch pinecones, our preserves, and aromatic herbs €35.00
Snails in herb cream, bread with thyme and onion € 35.00
FIRST DISHES.
Barley risotto, porcini mushrooms, geranium, and bird cherry €35.00
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread € 35.00
Palladio whole wheat garibaldini with cornette tiles, herb tea and garden flowers € 35.00
Golden gnocchi, giblets, bear garlic and bergamot € 35.00
MAIN DISHES.
Salmon trout from the upper Chiampo River with its caviar, carrots with orange, nettles, and rue-infused oil €35.00
Royal veal, China Carlotto, cocoa, Jerusalem artichoke, almond and black truffle € 40.00
Our pigeon in two cooking and porcini mushrooms € 40.00
Brogna lamb: seared in a pan with grilled Swiss chard, pine nut sauce, and alder powder;
in sausage with fenugreek, génépie, béarnaise sauce, fermented currants and bear radicchio € 40.00
DESSERT
Hazelnut and lemon: pebble with gianduja and lemon log on hazelnut ganache and crunchy crumble € 20,00
Crispy chocolate sphere, meringue and yogurt parfait, passion fruit,
raspberry, lavender, mint and rosolio € 20,00
On caramel: almond and chocolate crunch, vanilla ganache, frosting and raspberry € 20,00
Cherry and tarragon: compote, sparkling wine, and kirsch ganache €20.00
Licorice mousse, pai mu tang white tea mousse, salt breton, marjoram and mint, glass of chocolate € 20.00
Carlotto rosolio hazelnut cake, gianduja mousse € 20.00
Our herb sorbets: 3 samples € 15.00
* Products marked with an asterisk are sourced from frost at origin.
