served with its sauce and Soave zabaglione

Risotto with chanterelle mushrooms, Monte Gardun, parsley, smoked pepper, and crunchy bread

with tomatoes, dried Taggiasca olives, caper powder, and lake sardines

egg yolk from Grisa hen at 65°, white ragù of veal, guinea fowl, tastasal, and aromatic herbs

with tomato gazpacho, diced datterini tomatoes, trout caviar, and marjoram

with mashed potatoes

Farm Zorzi, pigeon breast and thigh served with figs and snow peas.

served with matchstick potatoes

di Garronese Veneta alla griglia

with Jerusalem artichoke cream, mushrooms, morels, and parsley oil

lime sauce with mint and Lessinia saffron, small salad of yellow and green zucchini and fried zucchini flower

Fresh, aged, cow's milk, goat, and sheep.

size according to available cuts

aged beef sirloin matured for 30-35 days served with roasted Simmental or Limousine breed potatoes

Piemontese beef fillet, summer black truffle demi-glace, burnt potatoes and leek (minimum 2 people)

Meringue, fior di latte ice cream, peach and basil compote

with passion fruit and crumbled almond biscuit

with apricot and fig compote and fior di latte ice cream

with coffee ice cream and almond wafer

creamy with pistachio and blueberries

made in-house

A traditional crumbly cake from Lombardy, made with almonds and cornmeal, offering a delightful texture and rich flavor.