À la carte menu
Wednesday – Sunday
12:00 PM – 2:30 PM
7:00 PM – 10:00 PM
APPETIZERS
HAND-CUT HEIFER BEEF TARTARE,
smoked herring, capers, chives
24
RABBIT KIDNEYS,
coconut carrot velouté, their chips and hazelnut cream
24
RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
26
ROASTED GREEN BEANS,
béarnaise, samphire, pumpkin seeds
22
FIRST COURSES
“TASCA” AGNOLOTTI
filled with veal cheek, tossed in their own
“80 ore” jus, crisp salad and horseradish
28
TAJARIN 30 YOLKS
creamed with smoked butter and sourdough,
black pepper from Madagascar,
brewer's yeast powder
26
CARNAROLI RISERVA SAN MASSIMO RISOTTO,
burnt onion and vanilla caramel,
celeriac cream, black garlic
26
MOUNTAIN POTATO GNOCCHI,
mushroom cream, grilled sweetbreads,
wild garlic, burnt wheat, mint
28
MAIN COURSES
QUAIL COOKED THREE WAYS:
seared breast, crispy leg,
marinated egg on a nest of grilled salad
32
VENISON SIRLOIN AND OYSTER FOAM,
marinated shallot, cocoa nibs
34
RED SNAPPER FILLET,
its skin in a raspberry crust, sea butter jus, spring onion salad
32
GRILLED OKRA PODS, ROASTED CARDONCELLI
AND LENTINULA MUSHROOMS,
mushroom zabaglione
28
LOCAL CHEESES
3 FLAVOURS
14
5 FLAVOURS
18
GELATO, BY GUIDO MARTINETTI
FROZEN CLOUD OF FIOR DI PANNA
with Tonda Gentile hazelnut nougat and cocoa nibs
12
DESSERTS
TRIBUTE TO PIEDMONT:
bonet & bicerin in a single interpretation
14
BEETROOT AND CHAMOMILE CRÈME ANGLAISE,
ragrant streusel, verbena gelato, lavender kombucha
14
THREE TEXTURES OF BANANA,
cardamom cream, passion fruit yolk,
warm bread, mint reduction
16
WINE PARING
4 glasses
MURA MURA
40
GREAT LOCAL WINES & WINES OF THE WORLD
50
Radici’s hospitality,
reserved for every guest
AMUSE-BOUCHE
BREAD AND FOCACCIA: "
" made in-house, "
" made with natural yeast
BURNT WHEAT BREADSTICKS, hand-rolled "
," with Maldon salt
WHIPPED BUTTER
's Small Bakery: Homemade Treats
5 euros
Wednesday – Sunday
12:00 PM – 2:30 PM
7:00 PM – 10:00 PM
Monday and Tuesday
12:00 PM – 2:30 PM
7:00 PM – 10:00 PM