Lemon • Tomato • Rucola • Breaded Veal Chop
Mustard • Barley • Pine Kernel • Spinach leaf
Green Leaf • Cumin • Beetroot
Carpaccio • Lemon • 15 Years Balsamico • Pomegranate
Baked Sponge Bread • Toma • Black Truffle
DOP sheep’s milk 6 months compact intense, strong
For a better conservation it is poached again
For a few minutes in hot milk
Goat’s milk 3 months hard spicy and intense
Born in 1495 at Sogliano village and mature
For 3 months under 3 meters in the ground
DOP cow’s milk 2 years semi-hard typical sweet
From the middle age,
The name comes from the texture, granulose “Grana”
Cow’s and goat’s milk 2 months hard intense red wine
In barrel for 2 months with Barbera Wine
DOP cow’s milk 40 days creamy soft intense
Typical from Taleggio Valley
DOP blue cow’s milk 2 months creamy sweet full body
Created by mistake few century ago
DOP Cow’s milk 45 days soft delicate, intense
“Bra” village where centuries ago the main cheese business
DOP cow’s milk 3 months mid hard well-balanced, pasty taste
Mentioned for the first time in a book on the XVIII century
Honey-beetroot cake, espresso sauce
70% dark chocolate, milk ice cream
1956 recipe of mascarpone, coffee, biscuit, cacao
White chocolate and orange Grand Marniel cake
Frozen Bourbon vanilla parfait, caramelized raspberries
Double cream flan, caramelized black pepper
Raspberry
Strawberry
Lemon-mint
Caramel
70% dark chocolate
Sicillian-pistachio
Milk-Vanilla
For 2-3 person
Grade 5+, 400 days grain-fed
Grade 5+, 400 days grain-fed
Grade 5+, 400 days grain-fed
100 day’s Grain-Fed 2 weeks dry aged (For 2-3 person)
White asparagus panna cotta, caramelized black pepper
Roasted white asparagus coated with pancetta pork bacon
Homemade “Fettuccine” pasta with Parmigiano and white asparagus
Thick white asparagus soup served with Avrugar caviar
Classic poached 250 gram of white asparagus side served with clear butter, hollandaise sauce and Balsamico sabayon
Salad of raw white asparagus and sprouts
Burrata mousse and black truffle
Poached white asparagus with chive
Served with knife sliced 48 months Iberico Belota Ham
Black Truffle • Green Asparagus • Beef Tenderloin
Green Beans • Black Onion • 8 Hours Lamb Rack
Whisky • Pork Bacon
Rosemary • Vintage Balsamico • Potato • Cod Fish
Fennel • Sambuca • Black Olives
Crab Meat • Chilli • Tomato • Garlic
Pork Mortadella • Mimolette • Sage Butter
Prawn • Its Own Bisque • Marjoram • Orange
Squid Ink • Prawn • Marjoram
Bread Crouton • Mushrooms
Grapefruit • Green Leaf • Mint
Pecorino • Black Olives • Basil • Orange
Lemon • Shrimp • Wild Arugula
Mixed Mushrooms
Red Wine • Honey • Black Figs • Pork Belly
Paprika • Potato • Lemon • Parsley
Broccoli • Sea Salt Crust • Whole Sea Bream
Chilli • Tomato • Seafood • Fish
Pork Pancetta • Onion • Tomato • Red Wine
San Marzano • Basil • Lobster
Cheese Fondue • Mushrooms • Veal Mousse
Cheese • Wild Boar • Whole Wheat
Mascarpone • Black Truffle • Carnaroli Rice
Fish • Seafood • Tomato • Orange
Oregano • Basil • Tomato • Cheese
Pear • Cheese • Black Truffle • Eggs
Cheese • Black Truffle • Eggs
Caramelized Onion • Rosemary • Pepper-Coffee • Fig
Pickles • Chef Selection Cold Cuts
Lemon • Tomato • Rucola • Breaded Veal Chop
Mustard • Barley • Pine Kernel • Spinach leaf
Green Leaf • Cumin • Beetroot
Carpaccio • Lemon • 15 Years Balsamico • Pomegranate
Baked Sponge Bread • Toma • Black Truffle
DOP sheep’s milk 6 months compact intense, strong
For a better conservation it is poached again
For a few minutes in hot milk
Lemon • Tomato • Rucola • Breaded Veal Chop
DOP sheep’s milk 6 months compact intense, strong
For a better conservation it is poached again
For a few minutes in hot milk
Goat’s milk 3 months hard spicy and intense
Born in 1495 at Sogliano village and mature
For 3 months under 3 meters in the ground
Lemon • Tomato • Rucola • Breaded Veal Chop
Mustard • Barley • Pine Kernel • Spinach leaf
Green Leaf • Cumin • Beetroot
Carpaccio • Lemon • 15 Years Balsamico • Pomegranate
Baked Sponge Bread • Toma • Black Truffle
DOP sheep’s milk 6 months compact intense, strong
For a better conservation it is poached again
For a few minutes in hot milk
