BEEF TARTARE,roasted bone marrow, capers, anchovies and shallots20
ASPARAGUS AND ALMONDS,burnt spring onion, fermented lemon and bear garlic18
BROOK TROUT COOKED ON THE SKIN, horseradish sauce, salted red turnip and watercress 20
RABBIT KIDNEYS OVER CHARCOAL, Conference pear compote slow cooked onions 22
WILD HERBS TORTELLO,dry chicken roe eggs, white asparagus20
PLIN AGNOLOTTI WHIT ROAST CHICKEN,Zabajone whipped whit goose fat, fresh peas22
VIALONE NANO RICE RISERVA SAN MASSIMO,chamomile, gote prescinseua, loaves and lime 20
DURUM WHEAT PASTA "MESCA FRANCESCA",brown butter sauce, smoked herring22
GRILLED DONKEY SIRLOIN,sauce soubise, lampascioni and catalogna 28
HEART SWEETBREAD OF LAMB,hay milk cream, wild garlic, late radicchio28
STINGRAY CHEEKS MEUNIÈRE STYLEvignarola and sea truffle30
CRUNCHY MAMMOLA ARTICHOKE,sweet garlic, pecorino Murazzano and truffle22
MASCARPONE CREAM, FROZEN COFFEE MOUSSE, cacao grue tuile14
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 praline12
HIGHLY HYDRATED SOURDOUGH BREAD
HAND-STRETCHED BREADSTICKS WITH OIL AND MALDON SALT
WHIPPED BUTTER
HIGHLY HYDRATED SOURDOUGH FOCACCIAwith oil and Maldon salt
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