Cuttlefish tripe with Parmigiano Reggiano milk
and burnt citrus fruits

Lentil tartlet, black truffle cream
and diospero in salad drops of carrots with white balsamic vinegar

Almond and olive soup,
Jerusalem artichokes and scallops juniper scent

“Girotondo di agnolotti” of capon stewed in white wine,
pecorino cheese fondue, roast sauce and pomegranate

Veal fillet in raw ham and mushroom crust,
squash and sage fritters with amaretti

Pear cooked with Yuzu, pistachio ice cream,
creamy blond chocolate, salted sablé and raspberry wafer

Small pastry

Coffee

Chicken breast glazed with consommé,
crumble of olives, apple puree

Fagottini of cod manticato,
creamed of leeks and mullet bottarga

Red mullet wrapped in bacon,
chickpea soup and chickpea chips with carrot cream with rosemary

Dominica 64% chocolate cake,
chocolate and thyme ice cream, milk pearls and chocolate water

Chicken breast glazed with consommé,
crumble of olives, apple puree

Fried conger with tarragon yellow beet salad,
cauliflower cream and grated foie gras terrine

Fagottini of cod manticato,
creamed of leeks and mullet bottarga

Roasted pork fillet with baked white turnip,
turnip flan with white sesame and citrus sauce

Ricotta and lemon: mousse and ricotta cream, mozzarella ice cream,
brioche with lemon and extra virgin olive oil

Small pastry and coffee

Small surprises

Fried conger with tarragon yellow beet salad,
cauliflower cream and grated foie gras terrine

Red mullet wrapped in bacon,
chickpea soup and chickpea chips with carrot cream with rosemary

Tagliolini with sea urchins and aging mimolette

Gratin rump of beef, squash cake,
sautéed seasonable Japanease mushrooms and marsala sauce

First little dessert

Chestnuts and Sake: creamy, soufflé biscuit and chestnut waffles,
"Miyanoyuki Sake" ice cream and dry meringue

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

Pasta and beans: green “cavatelli pasta” with basil

Salsify cream with almond milk,
porcini mushrooms saute with marsala and black garlic

First little dessert

Melon soup, yogurt sorbet, bergamot granita,
jelly with orange flower and vanilla form

Chestnuts and Sake: creamy, soufflé biscuit and chestnut waffles,
"Miyanoyuki Sake" ice cream and dry meringue

Small pastry and coffee