à la carte

BEEF TARTARE,
roasted bone marrow, capers, anchovies and shallots
20

RAW AMBERJACK,
roasted tomato compote, fig leaf oil and dried fish roe
24

GLAZED VEAL SWEETBREAD,
barbecued ramassin, fermented mulberries and chicory
22

SCAPECE COURGETTES AND TENERUMI,
green sauce, sour sheep’s curd
18

THIRTY YOLKS TAJARIN AND ALPINE MOUNTAIN BUTTER,
pin squid,summer truffle and rye bread crumble
24

COPPIETTE STUFFED WITH KID AND SQUACQUERONE,
green almonds and broad beans
22

CARNAROLI RISERVA SAN MASSIMO RICE,
Cherasco snail and morels ragout,wild herbs pesto
20

BOTTONI FILLED WITH CHOPPED AUBERGINE,
peanut sauce, aubergine extract, peanut
20

TONCHESE GUINEA FOWL IN THREE SERVICES,
a terrine from the breast, stuffed with hazelnuts and served with house pikles, the deboned leg with canterelles mushrooms and its wing,marinated in mother yeast and deep fried
30

WILD CROAKER COOKED ON THE SKINWILD SKIN,
sea lettuce and beurre blanc
30

RABBIT KIDNEY,
sweet and sour compote of black cherries, cherry salad, spring onion over ashes
26

GRILLED PORCINI MUSHROOMS AND ENOKI
quail eggs, black garlic and chickpea miso
24

3 SELECTION
16

5 SELECTION
18

MILLEFEUILLE,
mascarpone cream and coffee
14

PEACHES IN TWO SERVICES,
cooked in shortcrust, and served raw with fresh basil and hibiscus granita
12

DARK CHOCOLATE MOUSSE,
blonde chocolate Mou and his sorbet, milk foam
12

COSTIGLIOLE “TONDA” APRICOT,
peanut ganache and pumpkin seeds
12

HIGHLY HYDRATED SOURDOUGH BREAD
 

HAND-STRETCHED BREADSTICKS WITH OIL AND MALDON SALT
 

WHIPPED BUTTER
 

HIGHLY HYDRATED SOURDOUGH FOCACCIA
with oil and Maldon salt
 

Proudly produced by Radici Restaurant