MOMENT
Here and Now • my thoughts in seven dishes E u r o 18 0
The menu is for the whole table
DIALOGUE
Marinated Apulian purple prawn, ginger and chamomile
Warm spaghetti, bitter herbs, marinated sturgeon and its roe
Trout fondant, courgettes and Franciacorta sauce
Autumn Symphony
Euro 150
The menu is for the whole table
CONNECTIONS
Crusted fennel, bear garlic, coffee and savoury zabaglione
Piedmontese beef, sweet and sour carrots and baked marrow
Ravioli filled with farmyard ragout, flower and orange scent
Barbecued giant Bergamasque sheep and vegetable composition
Chocolate and pear soufflé, ricotta stracciatella
E u r o 16 0
The menu is for the whole table
Pumpkin and spices
Bellavista Hill Primizie
Crusted fennel, bear garlic, coffee and salted zabaglione
Pink oysters and seasonal mushrooms
Piedmontese beef, sweet and sour carrots and baked marrow
Franciacorta risotto
Ravioli filled with farmyard ragout, flower and orange scent
Warm spaghetti, bitter herbs, marinated sturgeon and its roe
Variation of Sicilian langoustine: fried claw, roasted body and in tartare
Trout fondant, courgettes and Franciacorta sauce
Barbecued prime beef, marinated peppers and hazelnuts
Barbecued giant Bergamasque sheep and vegetable composition
Autumn Symphony
Chocolate and pear soufflé, ricotta stracciatella
Two courses at your discretion and a dessert • Euro 130
Three courses at your discretion and a dessert • Euro 140
WINE PAIRING
4 glasses • Euro 90 6 glasses • Euro 120
EXECUTIVE CHEF
Alberto Quadrio
RESTAURANT MANAGER
Nicola Manganaro
In case of allergies or/and intolerances please inform the dining room staff
