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Bulbous chervil light foam, vegetable demi glace and crispy leaves € 22


Gillardeau n. 2 tepid oysters, autumn seasoning with walnuts, navone cabbage,
grapes and parsnip € 26


Goose steamed foie gras, kumquats in spicy syrup and crunchy wafer
with aromatic herbs € 30


Venison tartare, egg white mayonnaise with confit tomatoes, fresh anchovies marinated in cider vinegar and Sichuan pepper € 24

Risotto with scallpos, coral and vanilla sauce, red shiso sprout € 24


Saffron potato gnocchi, crayfish, braised onions and red currant € 23


Plin ravioli with sweetbread and potimarron pumpkin, hazelnut butter and white truffle € 45


Fusilloni Felicetti pasta, rabbit and roasted mushrooms € 25

Mullet, perilla and fregola € 35


Turbot “alla mugnaia”, pak choi cabbage, radishes and lemon € 33


Young mallard cooked entire, honey-glazed and served in two times: the breast rare,

the thigh in a finely citrus raviolo € 50


Crispy pork, sour and spicy beet, mustard and smocked potato cream € 32



Iced mousse with Cointreau warm cream € 14


Pratto Cà dei Frati and saffron syroup, light zincarlin cheese chantilly € 14



Selection of chocolates in various texture € 15


Homemade ice cream and sorbet € 9

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