à la carte

HAND-CUT HEIFER BEEF TARTARE,
smoked herring, capers, chives
22
 

RABBIT KIDNEYS,
coconut carrot velouté, their chips and hazelnut cream
22
 

RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
24
 

CRISPY GOLDEN ROASTED CAULIFLOWER,
bèrnaise, celeriac
18

“TASCA” AGNOLOTTI
filled with veal cheek, tossed in their own
“80-hour” jus,crispy spinach veil and horseradish
26
 

TAJARIN 30 YOLKS
tossed with smoked butter and sourdough,
Madagascar black pepper and brewer’s yeast powder
24
 

CARNAROLI RISERVA SAN MASSIMO RISOTTO,
burnt onion and vanilla caramel, celeriac cream and black garlic
24
 

POTATO GNOCCHI,
porcini and chanterelle ragù, wild garlic, burnt wheat, mint
26

QUAIL COOKED THREE WAYS:
seared breast, crispy leg, marinated egg on a nest of grilled salad
30
 

VENISON SIRLOIN AND OYSTER FOAM,
marinated shallot, cocoa nibs
32
 

RED SNAPPER FILLET,
its skin in a raspberry crust, sea butter jus, spring onion salad
30
 

GRILLED OKRA PODS, ROASTED CARDONCELLI
AND LENTINULA MUSHROOMS
marinated shallot, cocoa nibs
26

3 FLAVOURS
14
 

5 FLAVOURS
18

ROASTED BANANAS,
passion fruit yolk, warm banana bread,
mojito gel, cardamom cream
16
 

COLD TRILOGY
of raspberries, hazelnut and chocolate,
cocoa nib wafere
14
 

FIGS IN COMPOTE,
corn cake, fig leaf ganache, verbena-scented ice cream
14

CLOUD OF FIOR DI PANNA,
Tonda Gentile nougat, cocoa nibs
12

WINE PARING,4 glasses