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 Venetian black cuttlefish soup, almond cream and fermented lemon

with mashed potatoes

Farm Zorzi, pigeon breast and thigh served with Marsala, pumpkin and October walnuts

served with matchstick potatoes

with Java and Sarawak pepper with Arcole white asparagus

with its bottom, fennel cream, Regina grape mustard and apple

with chanterelle gouache, chanterelles, poplars and fried pumpkin

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

size according to available cuts

matured 30-35 days with baked potatoes of Simmenthal or Limousine breed

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

Meringue filled with guanaja chocolate cream, vanilla cream, alkermes biscuit and meringue cream

with apricot and fig compote and fior di latte ice cream

with coffee ice cream and almond wafer

with a scoop of cream ice cream

with artisanal mascarpone and coffee from "Garage Coffee Bros" Ethiopian selection

con zuppa di cioccolato guanaja 70%, gelato al fior di latte, uvetta al profumo di tequila e Cointreau

made in-house

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