à la carte

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

HAND-CIM BEEF TARTARE,
buttermilk foam, egg yolk cream, crispy onion
22

ROASTED CAULIFLOWER,
bèrnaise and celeriac
18

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

TASCA AGNOLOTTI
filled with beef cheek, creamed in their own sauce, crispy spinach, horseradish
26

TAJARIN 30 EGG 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 
amorel ragù, wild garlic, burnt wheat, mint
26

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

GRILLED ASPARAGUS, ROASTED CARDONCELLI AND LENTINULA MUSHROOMS,
mushroom zabaglione
26

NEBBIOLO BRAISED VEAL CHEEK
mashed potato and sauteed chards
28

LOCAL CHEESES
16

CHEESES FROM AROUND THE WORLD
20

VANILLA PANNA COTTA,
Ofelia gel, and dandelion pollen
14

HAZELNUT CAKE,
zabaglione gelato, cocoa crumble
14

RICOTTA MOUSSE,
citrusy amaretto, oranges, tarragon and buckwheat
16

FIORDIPANNA WITH TONDA GENTILE HAZLELNUT NOUGAT;
cocoal nibs
12

WINE PARING,4 glasses