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.
THE HUNTING
( for the whole table )
Partridge mousse*, chestnuts, artichokes and crème brulèe.
Mallard*: breast with Jerusalem artichoke and fermented Gorizia rose, leg roll, savoy cabbage and garden herb powder.
Double pigeon pie* and pumpkin, its breast scalloped, currant fermented, black truffle.
Orzotto with hare in sauce and beaten, black currant.
Roe, berries and herbs, black trumpet, carnelian jam.
– or –
Wild boar with elderberries, rowanberry, lard radicchio, plum vinegar,
and its Venetian-style liver with crispy polenta.
Hare à la Royale
Quince: caramelized and jammed, rice and milk, Nepal pepper, black tea date, luigia grass mousse
– or –
Hazelnut and lemon: pebble with gianduja and lemon log on hazelnut ganache and crunchy crumble
€ 150,00
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 OTHER MENU.
( for the whole table)
Black cabbage flan, purple cabbage and elderberry miso, crispy Jerusalem artichoke, vegetable bottom.
Grilled sweetbread, persimmon and Carlotto almond liqueur, dragon blood, celeriac and maresina, grilled kale,
rhubarb, cucumber, wild rose vinegar and lemon balm.
Sweet bread, marinated beef tongue, green sauce, foie gras cream, asparagus and aronia berry.
Tagliolini, poultry ragout with creamed liver and foie gras, black truffle, drinking consommé.
– or –
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread.
Our pigeon in two cookings and raperonzoli with melted lard.
On caramel: almond and chocolate crisp, vanilla ganache, frosting and raspberry.
– or –
Licorice mousse, pai mu tang white tea mousse, salt breton, marjoram and mint, chocolate glass.
€ 125,00
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 PAPER.
( min. 3 courses including any dessert )
ANTIPASTS
Black cabbage flan, purple cabbage and elderflower miso, crispy Jerusalem artichoke, vegetable base € 35,00
Partridge mousse*, chestnuts, artichokes and crème brulèe € 35,00
Sweet bread, marinated beef tongue, green sauce, foie gras cream, asparagus and aronia berry € 35,00
Snails in herb cream, bread with thyme and onion € 35.00
FIRST DISHES.
Tagliolini, poultry ragout with cream of liver and foie gras, black truffle, drinking consommé € 35,00
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread € 35.00
Double pigeon pie* and pumpkin, its breast escalope, currant fermented, black truffle € 35,00
Golden gnocchi, giblets, bear garlic and bergamot € 35,00
MAIN DISHES.
Wild boar with elderberries, rowanberry, lard radicchio, plum vinegar,
and its Venetian-style liver with crispy polenta € 40.00
Royal veal, China Carlotto, cocoa mass, Jerusalem artichoke, almond and black truffle € 40.00
Our pigeon in two cooking and raperonzoli with melted lard € 40,00
Lamb chops, bell pepper cream, egg sauce, pickled green pepper,
Jerusalem artichoke chips, corn crisp, field herbs € 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
Quince: caramelized and jammed, rice and milk, Nepal pepper, black tea date, luigia grass mousse € 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.
