à la carte

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

HAND-CIM BEEF TARTARE,
roasted bone marrow, capers, anchovies, shallot
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 
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

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

RED SNAPPER FILLET,
its skin in a raspberry crust, sea butter jus, spring onion salad
28

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

3 FLAVOURS
14

5 FLAVOURS
18

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

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

STRAWBERRY SORBET,
caramelized pistachio crumble
12

WINE PARING,4 glasses