M E N U
5 COURSE DINNER $145
benvenuti
sapori di stagione
Smoked Salmon with Caviar, Polenta Crisp with Alba White Truffle, Honeynut Tartallete
ANTIPASTI
CRUDO
Kampachi, Celtuce and Strawberry
lobster Sabayon
Citrus Sabayon and Fava Beans
Spring Carrot
Vadouvan and Pistachio
SCALLOPS
Scallops with Leeks and Pistachios and Amaranth
Bread SERVICE
Flax Seed and Barley Sour Dough, Laminated Herb nodino, Focaccia Cured Egg Yolk
Homemade Butter, Whipped Lardo, Marcelli First Pressed Olive Oil
PASTA fatto a mano
Cacio e Pepe
8 Peppercorns, Pecorino Romano, 18 Month Aged Parmigiano Reggiano
Doppio Raviolo
Double Raviolo with Nduja and Mushroom
Linguine
Lemon Butter and Shrimp
CARNE E PESCE
Halibut
Lemon Thyme Nage with Spring Peas and Potato
.
.
DRY AGED BEEF
Parsnip and Sweet Potato
lamb
White Asparagus and Black Truffle
DOLCE
HAZeLNUT, COFFEE, CHOCOLATE
Rhubarb Vacherin
8 COURSE DINNER $175
WINE PAIRINGS $150
benvenuti
sapori di stagione
Smoked Salmon with Caviar, Polenta Crisp with Alba White Truffle, Honeynut Tartallete
ANTIPASTo freddo
CRUDO
Kampachi, Celtuce and Strawberry
ANTIPASTo caldo
lobster sabayon
Citrus Sabayon and Fava Beans
Bread SERVICE
flax seed and barley sour dough, Laminated Herb nodino, Focaccia with cured egg yolk
Homemade Butter, Whipped Lardo, Marcelli First Pressed Olive Oil
PASTA fatto a mano
Doppio Raviolo
Double Raviolo with Nduja and Mushroom
spuntino
Spring Carrot
Carrot Vadouvon and Pistachio
PESCE
halibut
Lemon Thyme Nage with Spring Peas and Potato
CARNE
Lamb
White Asparagus and Black Truffle
DOLCE