ROOTS
Bread dumpling with anchovies and vegetable sauce
Pasta made with water and flour dressed with lamb ragù
Poached hen
Bread and sugar
75
EVOLUTION
Lentils with pork rind and bay leaf
Poached goat with oxidised lemon
Spaghetti with chard, sunflower seeds and green pepper
Black kale and millet
Carrot raviolo with juniper and oregano
Trout and potatoes
Roast sheep with offal and salt
Bread and sugar
Almond, barley and spelt
110
The tasting menus are intended for all the guests at the table
À LA CARTE
Bread dumpling with anchovies and vegetable sauce, 18
Lentils with pork rind and bay leaf, 18
Black kale and millet, 20
Pasta made with water and flour dressed with sheep ragù, 22
Spaghetti with chard, sunflower seeds and green pepper, 22
Carrot raviolo with juniper and oregano, 22
Poached hen, 28
Poached goat with oxidised lemon, 30
Trout and potatoes, 30
Roast sheep with offal and salt, 30
Bread and sugar, 12
Almond, barley and spelt, 12
Lettuce, vanilla and lemon, 12
Parrozzo and amaretto ice cream, 12