Welcome. It is possible to choose one of two guided tastings (one menu for the whole table)
or you can choose from the a la carte proposal.
For tables of 8 people, we ask you to determine a customized menu beforehand as well.
THE MUSHROOMS OF THE FOREST
( for the whole table )
Deer in the woods: marinated sirloin, blueberry, raspberry, and prataioli in oil
On porcini: raw and baked with its parings, koji and plum jam,
with foie gras pudding and white vermouth ristretto.
Mushroom Fantasy No. 4.
Pappardelle with Vezzene porcini mushrooms and butter from the dairy (historic dish).
Roe, berries and herbs, black trumpet, carnelian jam.
– or –
Our pigeon in two cookings and porcini mushrooms.
The fig: the fruit, warm leaf infusion, amaretto cream, crunchy, almond shortbread.
– or –
Mont Blanc, cookie with chestnut flour, mushroom with milk chocolate, smoked and Madong, crumble with Peru cocoa mass, persimmon
€ 135,00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
THE OTHER MENU.
( for the whole table)
Aromatic herb salad, good Henry’s pie, Altissimo yogurt,
quail eggs, Jerez vinegar and strawberry tree honey, absinthe scent.
Grilled sweetbread, persimmon and Carlotto almond liqueur, dragon blood, celeriac and maresina, grilled kale.
rhubarb, cucumber, wild rose vinegar and lemon balm.
Sweet bread, marinated beef tongue, green sauce, foie gras cream, asparagus and aronia berry.
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread.
Wild boar with elderberries, rowanberry, lard radicchio, plum vinegar,
and its Venetian-style liver with crispy polenta.
Crispy chocolate sphere, meringue and yogurt parfait, passion fruit, raspberry, lavender, mint and rosolio
– or –
The lemon: bergamot ganache, lemon marmalade and zest in syrup, white chocolate, Nepal pepper
€ 125,00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
THE PAPER.
( min. 3 courses including any dessert )
ANTIPASTS
Deer in the woods: marinated sirloin, blueberry, raspberry and prataioli in oil € 35,00
On porcini: raw and baked with its parings, koji and plum jam,
with foie gras pudding and white vermouth ristretto € 40,00
Sweet bread, marinated beef tongue, green sauce, foie gras cream, asparagus and aronia berry € 35,00
Snails in herb cream, bread with thyme and onion € 35.00
FIRST DISHES.
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread € 35.00
Pappardelle with Vezzene porcini mushrooms and dairy butter (historic dish) € 40,00
Golden gnocchi, giblets, bear garlic and bergamot € 35,00
Maccheroncini and pigeon*: cream and escalope breast € 35.00
MAIN DISHES.
Wild boar with elderberries, rowanberry, lard radicchio, plum vinegar,
and its Venetian-style liver with crispy polenta € 40.00
Royal veal, China Carlotto, cocoa mass, Jerusalem artichoke, almond and black truffle € 40.00
Our pigeon in two cooking and porcini mushrooms € 40,00
Lamb chops, bell pepper cream, egg sauce, pickled green pepper,
Jerusalem artichoke chips, corn crisp, field herbs € 40.00
DESSERT
The fig: the fruit, warm leaf infusion, amaretto cream, crisp, almond shortbread € 18,00
Mont Blanc, chestnut flour cookie, mushroom with milk chocolate,
Smoked and Madong, crumble with cocoa mass from the € 18,00
Licorice mousse, pai mu tang white tea mousse, salt breton, marjoram and mint, chocolate crunch € 18.00
Crispy chocolate sphere, meringue and yogurt parfait, passion fruit, raspberry, lavender, mint and rosolio € 18.00
The lemon: bergamot ganache, lemon marmalade and zest in syrup, white chocolate, Nepal pepper € 18.00
Carlotto rosolio hazelnut cake, gianduja mousse € 18.00
Our herb sorbets: 3 samples € 12.00
* Products marked with an asterisk are sourced from frost at origin.
