Dinner ~ Wednesday Menu

Clarified mango gazpacho, king crab salad, iced celery, peppermint gel, and sea aroma.

Field asparagus in different textures, poached egg, light hay-smoked potato foam, fine black truffle, and porcini sponge.

24-month aged Parma ham “Riserva”, variations of summer fruit, cantaloupe melon gel, honey coral, and crispy ham powder.

Deconstructed panzanella, low-temperature free-range chicken with wild myrtle, Pecorino Toscano DOP foam, saba pearls, and toasted bread crumble.

Mixed grilled vegetables and charcoal-roasted root vegetables with pomegranate sweet-and-sour sauce.

Artisanal pappardelle, creamed cod, confit cherry tomatoes, and roasted red pepper crumble.

Single-grain pennette, baby zucchini truffle, wild salmon carpaccio, light toasted almond foam, and basil chlorophyll.

Soft potato gnocchi, filtered San Marzano tomato essence, creamy buffalo cheese, and basil powder.

Fusilli with basil pesto, potatoes and green beans, traditional style.

Clear essence of roots, prawns and ginger, shiitake mushrooms in different textures, lemongrass, and chicken.

Grilled seared swordfish steak, butter-braised fennel, virgin sauce veil, and Taggiasca olive crumble.

Squid stuffed with shellfish and carasau bread, silky sweet corn velouté, dried cherry tomatoes, and squid ink sponge.

Confit duck breast, sautéed chicory with sweet garlic, tangy apricot gel, long pepper meat jus, and paprika coral.

Slow-braised beef roll, raisin and toasted pine nut filling, crispy turnip tops, datterino tomato foam, and creamy pecorino.

Homemade plated desserts