Tasting Menu “Coast to Coast”
Amuse Bouche
Garden, Sea, Mountains & Bubbles
- Appetizers
Cuttlefish
Cuttlefish ink, Green olives, Romanesco broccoli, Purple potato and Tomato chutney
- First Courses
“Scent of the Woods” Eliche Pasta
Porcini mushrooms, Luganega sausage, Hazelnuts and Buffalo primo sale cheese
- First Courses
Char-grilled Gnocchi
Salt cod, Anchovies, Turnip greens and “Peperone crusco” (crispy pepper)
- Second Courses
Young Beef
Pumpkin, Pomegranate, Shallot and Black truffle
- Second Courses
Turbot
Meunière sauce, Spinach, Macadamia nuts, Tuna katsuobushi
- Dessert
Ancient Notes
Carob Biscuit, Boiled and Glazed Beans, Coffee Sauce, Toasted Hazelnuts, Rosemary Ice Cream
