Immersioni

CAROTA AL CARBONE

POMODORO
Ostrica del Delta del Po, San Marzano, Basilico

SPAGHETTONE
Ragout di midollo, Bottarga

RISO DI PANE
Latticello maturato, Lisca essiccata

TESTA D’ASTICE IN PANZANELLA

VITEL TONNÈ
Animella, Intingolo tonnato, Acetosella

CROSTATA IN ESTATE

98€

People & Territory

LAVARELLO
Caviar, Béarnaise sauce, Citrus cedar confit, Autumn sprouts.

BECCAFICO CHARD
Garda sardine, sauce “Cacciatora”, Olive tapenade.

RISOTTO ALLA GARDESANA
Tench fish, Gargnano salted lemon, Farm butter.

TROUT
Puntarelle in Gremolada, Laurel pil pil, Chicory alla Giudia.

TARTE TATIN WITH APPLE RENETTA
Marsala zabaione.

€ 70

MEZZ'ORA AL MoS

Four Course Selection
Thirty Minutes
Only on Friday at lunch

€ 30

À LA CARTE

A SPONTANEOUS COOKING RELEASED FROM A REPETITIVE PROPOSAL TO BE CONNECTED WITH THE DAILY GIFT OF THE LOCAL PRODUCTS

STUFFED ONION
Melanosporum Truffle, Smoked Valsabbia Goat Cheese,
Onion fondant.
28

LAVARELLO
Caviar, Béarnaise sauce, Citrus cedar confit, Autumn sprouts.
26

VINEYARD SNAILS
Brown butter, Mushroom Juice, Salmoriglio.
24

CHARD
Garda Sardine, Cacciatore sauce, Olive tapenade.
22

BIGOLI AL TORCHIO
Game Amatriciana, Orsino oil, Gàlbuli.
26

RISOTTO ALLA GARDESANA
Tench fish, Gargnano salted lemon, Farm butter.
26

ZITONI
Delica mustard, Milk kefir, Roasted pumpkin seed pesto.
24

SPAGHETTONE
Marrow ragout, Petrilli, Bottarga.
28

EEL
Saor Ponzu, Citrus fruits, Ancient mustard,
Fermented cucumbers, Wild Herbs.
34

MALLARD IN 3 SERVICES
Supreme roast, Bone-in leg, Civet sauce,
potato fondant
(minimum of 2 people).
42/EACH

CHIMNEY BEEF
Sarawak pepper Dolceforte, Lard,
Toscolano caper leaf, Taragna polenta.
32

TROUT
Puntarelle Gremolata, Laurel pil pil, Chicory alla Giudia. 30

POLENTA TARAGNA, BRULÉ FOIE GRAS 28
FONDANT POTATOES, GAME JUS 10
ASSORTED WILD HERBS MOS 12