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à la carte

à la carte

STARTERS

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

WARM RAW CUTTLEFISH,
tentacles ragout, fresh peas and ‘nduja
20

RABBIT KIDNEY,
sweet and sour compote of black cherries, cherry salad, spring onion over ashes
22

ASPARAGUS AND BLACK GARLIC,
burned spring onion, wild garlic
18


FIRST COURSES

THIRTY YOLKS TAJARIN AND SNAIL RAGOUT,
wild erbs pesto, morchelle mushrooms and lait brusc cheese
22

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

CARNAROLI RISERVA SAN MASSIMO RICE,
chamomile, goat prescinseua, loaves
20

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


SECOND COURSES

GRILLED DONKEY SIRLOIN,
sauce soubise, lampascioni and catalogna
28

STINGRAY CHEEKS A LA MEUNIER,
vignarola and sea truffle
30

GLAZED VEAL SWEETBREAD,
hay milk cream, ramson capers, snow peas
28

HEIRLOOM POTATOES, SORÌ ARTICHOKE, CARDONCELLO MUSHROOMS,
sour curd, green sauce and summer truffle
22


CHEESE BOARDS

3 SELECTION
16

5 SELECTION
18


DESSERT

MASCARPONE CREAM, FROZEN COFFEE MOUSSE,
cacao grue tuile
14

CANDIED RHUBARB,
strawberries, natural yogurt and pan brioche
12

PUFF PASTRY, SOY SALTED CARAMEL,
chantilly and fior di latte ice cream with hay
12

GUANAJA DARK CHOCOLATE MOUSSE,
honeycomb with Astesana honey and almond praline
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