MOMENT
Here and Now • my thoughts in seven dishes E u r o 18 0
The menu is intended for the whole table
DIALOGUE
Marinated Apulian purple prawn, ginger and chamomile
Cold spaghetti, bitter herbs, marinated sturgeon and its roe
Trout fondant, courgettes and Franciacorta sauce
Puff pastry, peach and robiola
Euro 150
The menu is intended for the whole table
CONNECTIONS
Crusted fennel, bear garlic, coffee and savoury zabaglione
Piedmontese beef, sweet and sour carrots and baked marrow
Rigatoni and trumpet courgettes
Barbecued giant Bergamasque sheep and vegetable composition
Chocolate and pear soufflé, ricotta stracciatella
E u r o 16 0
The menu is intended for the whole table
Tomatoes à la presse
Bellavista Hill Primizie
Crusted fennel, bear garlic, coffee and salted zabaglione Pink oyster, buttermilk and raspberries
Piedmontese beef, sweet and sour carrots and baked marrow
Franciacorta risotto
Rigatoni and trombetta courgettes
Cold 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 Bergamo sheep and vegetable composition
Puff pastry, peach and robiola
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
If you have a food allergy or intolerance please inform the waiter when placing your order
