Steamed abalone with green gaspacho, marinated soy beans with basil, jelly of white balsamic vinegar and cucumber powder

Steamed Nodoguro with rice cream,
white turnip with saffron and bottarga

Ravioli filled with amatriciana,
red onion and butter cream, and pink pepper form

Roasted duck breast with salsify with almond milk,
purple cabbage in sour and sweet and spicy sauce

Semifreddo of ricotta chease

First little dessert

Milk chocolate mousse,
white coffee sorbet and light coffee biscuit,
crunchy baked chocolate and a drizzle of soft ganache

Small pastry and coffee

Small surprises

Steamed abalone with green gaspacho, marinated soy beans with basil, jelly of white balsamic vinegar and cucumber powder

Poached eggc and Kumano bland chicken and leek salad,
with zucchini cream and crisspy porcini, bread, pistachio and bresaola

Steamed Nodoguro with rice cream,
white turnip with saffron and bottarga

Tagliolini with sea urchins and aging mimolette

Roasted beef fillet and eggplant with oregano,
chard with garlic, oil and chilli pepper and marinated chiitake

Semifreddo of ricotta chease

First little dessert

Spuma and white pastry with almond milk,
chamomile ice cream, lemon jelly and fresh Miyazaki mango

Small pastry and coffee

“A grace by air and earth”

Panzanella: Cold tomato cream, crispy bread,
pickled shallot and cucumber powder

Fried asparagus with black truffle, asparagus sauce with parsley and lemon

Poached egg, zucchini cream with garlic and crispy textures

Pasta and beans: green “cavatelli pasta” with basil

Beetroot risotto with saffron flavor’s turnip,
and caviar of extra virgin olive oil

Roasted carrot with Tequila, thyme, carrot cream
and hazelnuts with star anise

Panna cotta with corn, coconut soup and coconut pie

Tahitian vanilla cream, chamomile ice cream, elderflower granite,
cherries with blackcurrant and fresh mango from Miyazaki

Small pastry and coffee

The beginning of fun

Small surprises

Soppressata prism with Japanese mandarin,
beetroot with chilli pepper,
crispy broccoli and marinated endive

Tagliolini with sea urchins and aging mimolette

Selle of lamb with artichokes and nduja sausegge,
roasted carrot with Tequila and thyme, and carrot cream

Creamy Tahitian vanilla, pistachio praline ice cream,
marinated cherries and blackcurrant caramel
and whole meal sablé

Small pastry and coffee

tasting 3 glasses wines