served with its sauce and Soave zabaglione

Risotto with saffron from Lessinia, fermented lemon, almond butter, and aged balsamic vinegar (Acetaia Taddia-Montorsi)

with tomato, 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 Val Tramigna cherries and snap peas.

served with matchstick potatoes

di Garronese Veneta alla griglia

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

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

with our homemade giardiniera (Minimum for 2 people)

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

Black sesame ice cream, raspberry coulis, and cocoa flakes

with apricot compote, cherries from the Val Tramigna, and fior di latte ice cream

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.