Fresh snails with parsley, green apple and spicy avocado
4,000

Disc of “Soprassata” with crispy pie, sweet potato and mushrooms,
green sauce and grain mustard
2,500yen

Eggplant Parmigiana with poached egg
and Parmesan fondue cream
2,000yen

Chestnut tagliatelle with wild boar ragout,
Gorgonzola cream and black cabbage
4,000yen

Agnolotti filled with ricotta cheese and citrus fruits,
ravioli foiled with Nagoya brand chicken
4.500yen

Tagliolini with porcini mushroom and parsley
5.500yen

Amadai sauté with crispy scale, fresh turnips purée, shellfish,
and squid ink sauce

15,000yen

Cod fish filet with Taggiasche olives,
potatoes and tomato compote
8,000yen

Beef tenderloin with white polenta, fresh black pepper
and Tuscan beans stew
18,000yen

Roasted veal chops with porcini mushrooms,
potato and rocket purée
13,000yen

Roasted pigeon with goose liver,
endive with lemon and wild berry sauce

10,000yen

Sandwich with lamb loin and marinated eggplant
¥ 12,000

Pear composition; foam, water, compote
with lemongrass sherbet and Earl Gray tea panna cotta
1,500 yen

Caramelized figs, cardamon ice cream,
financier with cinnamon and integral sable
1,500 yen

Chestnut soup and biscuit of chestnut soufflé,
stracciatella ice cream and arabica coffee cream
1,500 yen

Milk chocolate mousse and semifreddo,
crunchy cocoa and apricot sauce
1,500 yen

Assortment of ice-creams and sherbets
1,500 yen