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| hors d'oeuvre |
Fried pizza, cherry tomato confit, sweet green tomato cream, mozzarella cheese and anchovies
Marinated and roasted Atlantic bonito on chicory, onion, beans and orange
Roast sea bass hot dog filled with sea urchins and braised sauerkraut, tomato ketchup with crustaceans, lime mayonnaise and topinambour chips
Piemontese veal with black truffle, green sauce with Robiola cheese and nuts
Milanese veal meatballs on potato cream and roots
Crunchy artichoke stuffed with ewe’s cheese, courgettes and olive sauce
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| first course |
Home made bucatini pasta with anchovies, wild fennel, raisins and toasted breadcrumbs
Bean and pasta soup with lobster
Fresh egg spaghetti with cheese, pepper, tuna bottarga and fried artichokes
Spaghetti Latini selezione Senatore Cappelli with braised little onion
Risotto with scorzonera, Robiola cheese, veal sweetbread with coffee powder
Knödel dumplings made with ricotta cheese, sage and garlic on chards, bacon and black truffle
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| second course |
John Dory fish in pastry, sprouting broccoli and citrus fruits sauce
Tail of monkfish medallion filled with orange-fragranced prawn tartar, spinach and Grana Padano sauce
Roasted turbot confit in oil with artichokes and thyme, potato salad, olives and capers
Sweet and sour duck in Emilian grape syrup, balsamic vinegar and ginger. Boneless leg filled with plums, breast sausage and foie gras escalope
Milanese veal cutlet with potato chips
Roast Iberian pork marinated in beer and sweet spices served with crispy roots and artichoke purée
Aubergine parmigiana with stracciatella cheese and crispy courgette strips
Our selection of mild and mature cheeses made from different milks, seasoning and preparation with pickled candied fruit and sweetbread |
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| dessert |
Candied chestnut cream with rum, chestnut biscuit, whipped cream, meringue and chocolate sauce
Crème brulée with vanilla and fresh raspberries
Cream puff filled with ricotta cheese mousse and clementine jelly
Liberty dessert (selection of our best desserts)
Tiramisu
Crispy cylindrical pastry filled with tobacco mousse, plain ice-cream and coffee custard
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