8 courses tasting

Amuse bouche

Spiny artichoke with baby squid, pine nuts, bottarga and marjoram

Quail saltimbocca with jus, liver terrine and pomegranate

Busiate with Nebrodi black pork sausage, clams and tuscan kale

Green fagottini with taleggio cheese, potatoes, red beetroot and sicilian black truffle

Grilled leek with brown vegetable stock, vegetables and marjoram

Grilled lamb with sweet-and-sour pumpkin

3 artisanal cheeses.

Pre-dessert

Tuile with dark chocolate cream, bitter orange, caramel sauce and duck jus

Petit fours

150.00 per person

Drinks not included