ORIGIN The story of our cuisine in six courses Euro 150 The tasting menu is intended for the entire table
ESSENCE Charcoal-grilled pork collar pork collar | chimichurri | endive
Polenta and Bagòss buttons Storo polenta | Bagòss cheese | chicory | mountain celery
Whitefish cutlet whitefish | pickling marinade | fennel
Puff Pastry, peach and robiola puff pastry | peach | robiola cheese
Euro 130 The tasting menu is intended for the entire table
N AT U R E Tomato the tomato in all its forms
Like a stuffed pepper friggitello pepper | red pepper | bread | crispy pepper
Sweet onion risotto rice | sweet onion extract | saffron | licorice
Root Vegetable Tarte Tatin shortcrust pastry | roots | savory zabaione
Strawberries, rhubarb and Mariella's roses strawberries | rhubarb | roses
Euro 120 The tasting menu is intended for the entire table WINE PAIRING
4 glasses - 90 6 glasses - 120
STARTERS
Tomato
35
the tomato in all its forms
Like a stuffed pepper
35
friggitello pepper | red pepper | bread | crispy pepper
Sunday roasted potato
35
potato | Brescian-style filling | mustard | thyme
Charcoal-grilled pork collar
38
pork collar | chimichurri | endive PASTA AND RICE
Sweet onion risotto
40
rice | sweet onion extract | saffron | licorice
Spaghettone pasta with Monte Isola sardines
40
Monte Isola sardines | turmeric root | ceviche
Sturgeon Cappelletti
45
sturgeon | alpine cream | caviar | marjoram | finger lime
Polenta and Bagòss buttons
40
Storo polenta | Bagòss cheese | chicory | mountain celery MAIN COURSES
Root vegetable tarte tatin
40
shortcrust pastry | roots | savory zabaione
Curried courgette
40
marinated courgette | gin | curry | saffron | courgette flower
Chargrilled pigeon, green apple and chervil
55
pigeon, served using all its parts | green apple | chervil
Whitefish cutlet
45
whitefish | pickling marinade | fennel
Executive Chef Davide Modesti Restaurant Manager Simone Deiana
DESSERTS
Puff Pastry, peach and robiola - 25 puff pastry | peach | robiola cheese
Chocolate soufflé, pear and Marsala - 25 55% dark chocolate | pear | marsala
Strawberries, rhubarb and Mariella's roses - 25 strawberries | rhubarb | roses
Chocolate, coconut and pineapple - 25 70% dark chocolate | coconut | pineapple
SELECTION OF PETIT FOURS
Le coccole - 18 a selection of miniature pastry creations
E xec utive Pa str y Chef Camilla Guarneri
_____ In the event of any allergies and/or intolerances, please inform a member of our service staff.