Menu Principe di Piemonte Viareggio

Sta!ers - 35 Euro -

Crispy egg, robiola cheese, artichokes, truffle

Variation of Beef: tartare, praline, sashimi, marrow

Roasted squid, turnip tops, ricotta cheese and bread crumbs

Foie gras poker: the creme brulĂŠe, the apple, the ice cream, the cutlet

Candied cod, panzanella and puntarelle

Red shrimps, creamy almonds, celery, grapefruit and saffron

Pa"a & Rice - 30 Euro -

Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit

Vialone nano rice, creamed with cuttlefish in zimino

Cocoa pappardelle pasta, guinea-hen, morels mushrooms and carrots

Calamarata “Classic” pasta from Gragnano cooked in glass with seafoods and green asparagus

Mancini’s spaghetti, mullet, cauliflower and orange

Tagliatelle made with chestnuts flour, red grose ragout and Parmigiano Reggiano cheese

Main C#rses - 45 Euro -

Lamb from Garfagnana, chicory, peppers and coffee

Masoni’s beef, oil to coal, sweet potatoes and sugarloaf

Trilogy of duck: the chest with chicory, onions and vanilla sauce the candied leg with spring herbs and mustard vinaigrette the terrine with bread veils and orange composed

Suckling pig and its consistencies: the sausage, the liver, the porchetta, the sirloin

Tempura of crustaceans and vegetables

Baked San

Pietro, fence lemongrass

EtouffĂŠ sea bass, chard, fennel and cacciucco jus

Lobster crosted with dried fruit, escarole cream, tomatoes and olives

F%h Ta"ing Menu - 115 Euro -

only for the entire table

Two starters from the Chef

Candied cod, panzanella and puntarelle

Red shrimps, creamy almonds, celery, grapefruit and saffron

Mancini’s spaghetti, mullet, cauliflower and orange

Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit

EtouffĂŠ sea bass, chard, fennel and cacciucco jus

Chocolate Variation

Towards a bio world... around Italy

Meat Ta"ing Menu - 115 Euro -

only for the entire table

Two starters from the Chef

Crispy egg, robiola cheese, artichokes, truffle

Foie gras poker: the creme brulĂŠe, the apple, the ice cream, the cutlet

Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit

Cocoa pappardelle pasta, guinea-hen, morels mushrooms and carrots

Suckling pig and its consistencies: the sausage, the liver, the porchetta, the sirloin

Piedmont hazelnut mon Amour...

Italy and France get together

Twelve &'es... my way - 150 Euro -

only for the entire table

A journey... between past and present