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Armani Ristorante
ARMANI
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Notre assiette de fromages artisanaux d’élevages de filière circuit court “Francescano” de bufflonne de Toscane, “Laurin” de vache du Trentin, “Pecorino Romano” de brebis de Sardaigne Servis avec confiture, miel du Trentin, biscuit “amaretto”.
Mousse aux oranges “novellino” de Sicile, biscuit moelleux au citron, sorbet à la mandarine.
Fondant aux pommes, frangipane à la noisette "gentile" du Piémont, glace "fiordilatte" à la vanille de Tahiti
Biscuit et mousse au miel de “sulla” du Trentino Alto Adige, sorbet au coing et cannelle, eau de camomille.
Tiramisu gourmand monté à la commande, café espresso illy, “savoiardi ” et glace à l’amaretto
Glaces & Sorbets turbinés à la commande : Vanille Bourbon, Pistache de Bronte, Chocolat, Noisette du Piémont, Café Illy, Sorbet : Chocolat, Citron, Fraise.
Trebbiano,Malvasia, Sangiovese. Notes de noisette toastée, miel et abricot et amandes, intense.
Vespaiola. Passito aux notes de chocolat blanc, d’abricot sec et de verveine.
Aleatico. Rouge rubis, intense et délicat, senteurs de rose sauvage et fruits
Zibibbo. Passito complexe, 30 mois en barrique
Grillo. Au nez des notes de fruits tropicaux, des notes d'abricot déshydraté, de datte fraîche et d'herbes aromatiques En bouche, il est sec et enveloppant, agréablement doux et épicé
Grillo. Marsala de grande structure, il offre des sensations d’autres temps.
(2 entrées, 2 plats, 1 dessert) (Au déjeuner jusqu’à 14h et au diner jusqu’à 22h pour toute la table)
Mangetout de fruits et petits légumes croquants et fondants en agroécologie, Infusion de légumes et cerfeuil.
Mi-cuit de homard fondant et sa sauce au poivron “crusco” légèrement pimentée, coquillages à l’ail toasté, carpaccio d’ormeau au vinaigre de pomme.
Pâte frite croustillante au Parmigiano Reggiano issu d’un levage de 48h, chou-fleur à l’orange, fondue de “provolone del monaco”, saucisse “cotechino”, truffe noire Tuber Melanosporum
Noix de saint jacques saisis dans une déclinaison de betteraves aux clous de girofle, caviar d’esturgeon blanc de Lombardie, salade d’oranges sanguines de Sicile.
Œuf fondant au cœur coulant, crème d’artichauts, Parmigiano Reggiano 36 mois, asperges crues et cuites vinaigre balsamique “tradizionale” 25 ans d’âge,
Tartare de gambas rouges de Mazara del Vallo, caviar d’esturgeon blanc de Lombardie, asperges vertes, jus de citron vert.
Risotto “vialone nano grumulo delle abbadesse” aux asperges blanches, mascarpone, caviar d’esturgeon blanc de Calvisano, crumble à la sardinelle de Pantelleria.
Linguine aux courgettes romaines et menthe en l’aigre doux, langoustines confites
Ravioli “del plin” farcis au veau et à la ricotta et épinards, Parmigiano reggiano, fruits confits à la moutarde de Crémone, morilles fondantes
Gnocchi de pomme de terre et farine de riz, crème de petits pois, Parmigiano Reggiano 36 mois et morilles
Ravioli aux crustacés, sauce verte aux herbes aromatiques, cebette brulée
Sole dorée (130gr.) à l’huile d’olive, fleur de courgette farcie à la ricotta de brebis de Sardaigne, asperges vertes en deux manières
Côtelettes d'agneau (140gr.) poêlées, millefeuilles de pomme de terre, purée de petits pois et menthe
Sorbet with Alkermès Santa Maria Novella, crispy capers, early harvest extra virgin olive oil
Pan-fried scallops, Sicilian “Novellino” oranges, crispy beets, cloves, Trapani fleur de sel
Homemade raviolo with three eggs stuffed with langoustines, flavor of Sicilian lemon, “cime di rapa” cream
“Vialone nano” risotto with Treviso mascarpone, Lombardy white sturgeon caviar, wild rose buds
Line-caught sea bass in perfumed oil, cockles, Sardinian “thorny” artichoke, apple and shallot cake
72% chocolate heart, “amarena” cherries, pistachio
Our plate of artisanal cheeses from short circuit farms “Stracco” goat cheese, buffalo blue cheese, Parmigiano Reggiano grand reserve 2016. Served with jam, Trentino honey, “amaretto” biscuit.
Our pastry chef Antonino Di Stefano’s creation with 74% organic chocolate and Sicilian “novellino” oranges. “Meliga” ice cream.
Lightly spiced pumpkin mousse, crispy leaves, soft Piedmont hazelnut biscuit, Clementine sorbet.
“Zuppa inglese” with chocolate and Alkermes liqueur from Santa Maria Novella, vanilla panna cotta.
Gourmet Tiramisu mounted to order, illy espresso, “savoiardi” coffee and amaretto ice cream.
Ice cream sorbets made at the moment: Bourbon Vanilla, Pistachio of Bronte, Chocolate, Piedmont hazelnut, Illy Coffee, Sorbet: Chocolate, Lemon, Pear, Mandarine.
Crispy and tender fruits and vegetables "mangetout", vegetable and chervil infusion
Blu Lobster mi-cuit, Calabrian 'Nduja sausage sauce, cuttlefish tagliatelle with bergamot, yellowtail with rosemary, shellfish with burnt garlic
Sweet Giarratana onion with Mediterranean aromas, Piedmont hazelnuts, "biancoperla" polenta, honey vinegar, raisins, black truffle
Crispy farm egg with a melting heart, Jerusalem artichoke cream, late Treviso chicory, 25-year-old balsamic vinegar
Pan-seared scallops in olive oil, citrus freshness, Pantelleria capers, Ligurian olives. White sturgeon caviar from the "Calvisius" house in Lombardy.
Foie gras terrine from our chef Massimo Tringali with Muscat grappa, golden baba, 70% chocolate cream.
Risotto "vialone nano grumolo delle abbadese" with smoked provolone, juice reduced with Sicilian orange, krumble.
Spelt linguine with tuna bottarga butter by Campisi in Sicily and shellfish.
Ravioli with pumpkin, "amaretti", candied fruit with Cremona mustard, "gonzaghesca" sauce
"Bottoni" of cuttlefish in ink, "Cime di rapa" in extra virgin olive oil.
"Pasta e Patate" with black truffle from Piedmont, "provolone del monaco" cheese from Campania.
Venetian cod heart confit in olive oil, broth of smoked Giarratana onions, white sturgeon caviar from the "Calvisius" house in Lombardy, pearl barley with fennel seeds
Suckling pig prepared two ways: with slightly spiced and crispy Trentino honey, and braised Treviso chicory with rose
del Chianti Classico DOC Barone Ricasoli 2011 Trebbiano, Malvasia, Sangiovese.
Breganze DOC Maculan 2021 Vespaiola.
Sovana Superiore DOC Fattoria Aldobrandesca 2019 Aleatico.
Passito di Pantelleria DOC Marco De Bartoli 2022. Zibibbo.
Passito di Pantelleria DOC Marco De Bartoli 2021 Zibibbo.
Castello della Sala 2022 Sauvignon, Grechetto, Semillon, Gewürztraminer, Riesling.
Sorbet of the moment, crispy capers, early harvest extra virgin olive oil “Settembrino”
Scallop carpaccio with saffron and jasmine flavor, white sturgeon caviar from Lombardy
Spaghetti with clams and Sicilian mandarin.
“Vialone nano” risotto with smoked provolone, lemon, langoustines in vegetable charcoal tempura.
Blue lobster with Sicilian oranges, black truffle and sautéed spinach
Heart of Avola almonds, vanilla, Sichuan pepper
Sorbet of the moment, crispy capers, early harvest extra virgin olive oil “Settembrino”
Scallop carpaccio with saffron and jasmine flavor, white sturgeon caviar from Lombardy
Spaghetti with clams and Sicilian mandarin.
“Vialone nano” risotto with smoked provolone, lemon, langoustines in vegetable charcoal tempura.
Blue lobster with Sicilian oranges, black truffle and sautéed spinach
Heart of Avola almonds, vanilla, Sichuan pepper
Our plate of artisanal cheeses from short circuit farms “Stracco” goat cheese, buffalo blue cheese, Parmigiano Reggiano grand reserve 2016. Served with jam, Trentino honey, “amaretto” biscuit.
Our pastry chef Antonino Di Stefano’s creation with 74% organic chocolate and Sicilian “novellino” oranges. “Meliga” ice cream.
Lightly spiced pumpkin mousse, crispy leaves, soft Piedmont hazelnut biscuit, Clementine sorbet.
“Zuppa inglese” with chocolate and Alkermes liqueur from Santa Maria Novella, vanilla panna cotta.
Gourmet Tiramisu mounted to order, illy espresso, “savoiardi” coffee and amaretto ice cream.
Ice cream & sorbets made at the moment: Bourbon Vanilla, Pistachio of Bronte, Chocolate, Piedmont hazelnut, Illy Coffee, Sorbet: Chocolate, Lemon, Pear, Mandarine.
Crispy and tender fruits and vegetables "mangetout", vegetable and chervil infusion
Blu Lobster mi-cuit, Calabrian 'Nduja sausage sauce, cuttlefish tagliatelle with bergamot, yellowtail with rosemary, shellfish with burnt garlic
Sweet Giarratana onion with Mediterranean aromas, Piedmont hazelnuts, "biancoperla" polenta, honey vinegar, raisins, black truffle
Crispy farm egg with a melting heart, Jerusalem artichoke cream, late Treviso chicory, 25-year-old balsamic vinegar
Pan-seared scallops in olive oil, citrus freshness, Pantelleria capers, Ligurian olives. White sturgeon caviar from the "Calvisius" house in Lombardy.
Foie gras terrine from our chef Massimo Tringali with Muscat grappa, golden baba, 70% chocolate cream.
Risotto "vialone nano grumolo delle abbadese" with smoked provolone, juice reduced with Sicilian orange, krumble.
Spelt linguine with tuna bottarga butter by Campisi in Sicily and shellfish.
Ravioli with pumpkin, "amaretti", candied fruit with Cremona mustard, "gonzaghesca" sauce
"Bottoni" of cuttlefish in ink, "Cime di rapa" in extra virgin olive oil.
"Pasta e Patate" with black truffle from Piedmont, "provolone del monaco" cheese from Campania.
Venetian cod heart confit in olive oil, broth of smoked Giarratana onions, white sturgeon caviar from the "Calvisius" house in Lombardy, pearl barley with fennel seeds
Suckling pig prepared two ways: with slightly spiced and crispy Trentino honey, and braised Treviso chicory with rose
del Chianti Classico DOC Barone Ricasoli 2011 Trebbiano, Malvasia, Sangiovese.
Breganze DOC Maculan 2021 Vespaiola.
Sovana Superiore DOC Fattoria Aldobrandesca 2019 Aleatico.
Passito di Pantelleria DOC Marco De Bartoli 2022. Zibibbo.
Passito di Pantelleria DOC Marco De Bartoli 2021 Zibibbo.
Castello della Sala 2022 Sauvignon, Grechetto, Semillon, Gewürztraminer, Riesling.
Sorbet of the moment, crispy capers, early harvest extra virgin olive oil “Settembrino”
Scallop carpaccio with saffron and jasmine flavor, white sturgeon caviar from Lombardy
Spaghetti with clams and Sicilian mandarin.
“Vialone nano” risotto with smoked provolone, lemon, langoustines in vegetable charcoal tempura.
Blue lobster with Sicilian oranges, black truffle and sautéed spinach
Heart of Avola almonds, vanilla, Sichuan pepper
Our plate of artisanal cheeses from short circuit farms “Stracco” goat cheese, buffalo blue cheese, Parmigiano Reggiano grand reserve 2016. Served with jam, Trentino honey, “amaretto” biscuit.
Our pastry chef Antonino Di Stefano’s creation with 74% organic chocolate and Sicilian “novellino” oranges. “Meliga” ice cream.
Lightly spiced pumpkin mousse, crispy leaves, soft Piedmont hazelnut biscuit, Clementine sorbet.
“Zuppa inglese” with chocolate and Alkermes liqueur from Santa Maria Novella, vanilla panna cotta.
Gourmet Tiramisu mounted to order, illy espresso, “savoiardi” coffee and amaretto ice cream.
Ice cream & sorbets made at the moment: Bourbon Vanilla, Pistachio of Bronte, Chocolate, Piedmont hazelnut, Illy Coffee, Sorbet: Chocolate, Lemon, Pear, Mandarine.
Crispy and tender fruits and vegetables "mangetout", vegetable and chervil infusion
Blu Lobster mi-cuit, Calabrian 'Nduja sausage sauce, cuttlefish tagliatelle with bergamot, yellowtail with rosemary, shellfish with burnt garlic
Sweet Giarratana onion with Mediterranean aromas, Piedmont hazelnuts, "biancoperla" polenta, honey vinegar, raisins, black truffle
Crispy farm egg with a melting heart, Jerusalem artichoke cream, late Treviso chicory, 25-year-old balsamic vinegar
Pan-seared scallops in olive oil, citrus freshness, Pantelleria capers, Ligurian olives. White sturgeon caviar from the "Calvisius" house in Lombardy.
Foie gras terrine from our chef Massimo Tringali with Muscat grappa, golden baba, 70% chocolate cream.
Risotto "vialone nano grumolo delle abbadese" with smoked provolone, juice reduced with Sicilian orange, krumble.
Spelt linguine with tuna bottarga butter by Campisi in Sicily and shellfish.
Ravioli with pumpkin, "amaretti", candied fruit with Cremona mustard, "gonzaghesca" sauce
"Bottoni" of cuttlefish in ink, "Cime di rapa" in extra virgin olive oil.
"Pasta e Patate" with black truffle from Piedmont, "provolone del monaco" cheese from Campania.
Venetian cod heart confit in olive oil, broth of smoked Giarratana onions, white sturgeon caviar from the "Calvisius" house in Lombardy, pearl barley with fennel seeds
Suckling pig prepared two ways: with slightly spiced and crispy Trentino honey, and braised Treviso chicory with rose
del Chianti Classico DOC Barone Ricasoli 2011 Trebbiano, Malvasia, Sangiovese.
Breganze DOC Maculan 2021 Vespaiola.
Sovana Superiore DOC Fattoria Aldobrandesca 2019 Aleatico.
Passito di Pantelleria DOC Marco De Bartoli 2022. Zibibbo.
Passito di Pantelleria DOC Marco De Bartoli 2021 Zibibbo.
Castello della Sala 2022 Sauvignon, Grechetto, Semillon, Gewürztraminer, Riesling.
Mangetout of fruits and small crunchy and melting vegetables grown using agroecology, Vegetable and chervil infusion
Crispy farm egg with a soft, creamy center, white and green asparagus, 25-year-old balsamic vinegar
Risotto “vialone nano grumolo delle abbadesse” with white asparagus, Calvisano white sturgeon caviar, Franciacorta sauce
Small "wheat grain" pasta with fresh peas, red mullet, fennel seeds, 25-year-old balsamic vinegar
Line-caught sea bass fillet in a potato crust, artichoke flower, peas cream
Duck confit leg, Marsala wine jus, hydroponically grown wild herbs
Gourmet Tiramisu mounted to order, Illy espresso, “savoiardi” coffee and amaretto ice cream savoiardi ” et glace à l'amaretto
Strawberry sorbet with strawberries and caramelized cereals, Yogurt cream with grappa and Nonino Moscato
Sorbet of the moment, crispy capers, early harvest extra virgin olive oil “Settembrino”
Scallop carpaccio with saffron and jasmine flavor, white sturgeon caviar from Lombardy
Spaghetti with clams and Sicilian mandarin.
“Vialone nano” risotto with smoked provolone, lemon, langoustines in vegetable charcoal tempura.
Blue lobster with Sicilian oranges, black truffle and sautéed spinach
Heart of Avola almonds, vanilla, Sichuan pepper
Our plate of artisanal cheeses from short circuit farms “Stracco” goat cheese, buffalo blue cheese, Parmigiano Reggiano grand reserve 2016. Served with jam, Trentino honey, “amaretto” biscuit.
Our pastry chef Antonino Di Stefano’s creation with 74% organic chocolate and Sicilian “novellino” oranges. “Meliga” ice cream.
Lightly spiced pumpkin mousse, crispy leaves, soft Piedmont hazelnut biscuit, Clementine sorbet.
“Zuppa inglese” with chocolate and Alkermes liqueur from Santa Maria Novella, vanilla panna cotta.
Gourmet Tiramisu mounted to order, illy espresso, “savoiardi” coffee and amaretto ice cream.
Ice cream & sorbets made at the moment: Bourbon Vanilla, Pistachio of Bronte, Chocolate, Piedmont hazelnut, Illy Coffee, Sorbet: Chocolate, Lemon, Pear, Mandarine.
Crispy and tender fruits and vegetables "mangetout", vegetable and chervil infusion
Blu Lobster mi-cuit, Calabrian 'Nduja sausage sauce, cuttlefish tagliatelle with bergamot, yellowtail with rosemary, shellfish with burnt garlic
Sweet Giarratana onion with Mediterranean aromas, Piedmont hazelnuts, "biancoperla" polenta, honey vinegar, raisins, black truffle
Crispy farm egg with a melting heart, Jerusalem artichoke cream, late Treviso chicory, 25-year-old balsamic vinegar
Pan-seared scallops in olive oil, citrus freshness, Pantelleria capers, Ligurian olives. White sturgeon caviar from the "Calvisius" house in Lombardy.
Foie gras terrine from our chef Massimo Tringali with Muscat grappa, golden baba, 70% chocolate cream.
Risotto "vialone nano grumolo delle abbadese" with smoked provolone, juice reduced with Sicilian orange, krumble.
Spelt linguine with tuna bottarga butter by Campisi in Sicily and shellfish.
Ravioli with pumpkin, "amaretti", candied fruit with Cremona mustard, "gonzaghesca" sauce
"Bottoni" of cuttlefish in ink, "Cime di rapa" in extra virgin olive oil.
"Pasta e Patate" with black truffle from Piedmont, "provolone del monaco" cheese from Campania.
Venetian cod heart confit in olive oil, broth of smoked Giarratana onions, white sturgeon caviar from the "Calvisius" house in Lombardy, pearl barley with fennel seeds
Suckling pig prepared two ways: with slightly spiced and crispy Trentino honey, and braised Treviso chicory with rose
del Chianti Classico DOC Barone Ricasoli 2011 Trebbiano, Malvasia, Sangiovese.
Breganze DOC Maculan 2021 Vespaiola.
Sovana Superiore DOC Fattoria Aldobrandesca 2019 Aleatico.
Passito di Pantelleria DOC Marco De Bartoli 2022. Zibibbo.
Passito di Pantelleria DOC Marco De Bartoli 2021 Zibibbo.
Castello della Sala 2022 Sauvignon, Grechetto, Semillon, Gewürztraminer, Riesling.
Mangetout of fruits and small crunchy and melting vegetables grown using agroecology, Vegetable and chervil infusion
Crispy farm egg with a soft, creamy center, white and green asparagus, 25-year-old balsamic vinegar
Risotto “vialone nano grumolo delle abbadesse” with white asparagus, Calvisano white sturgeon caviar, Franciacorta sauce
Small "wheat grain" pasta with fresh peas, red mullet, fennel seeds, 25-year-old balsamic vinegar
Line-caught sea bass fillet in a potato crust, artichoke flower, peas cream
Duck confit leg, Marsala wine jus, hydroponically grown wild herbs
Gourmet Tiramisu mounted to order, Illy espresso, “savoiardi” coffee and amaretto ice cream savoiardi ” et glace à l'amaretto
Strawberry sorbet with strawberries and caramelized cereals, Yogurt cream with grappa and Nonino Moscato
Citrus sorbet, crispy capers, early harvest extra virgin olive oil
Farm-fresh egg with a molten center, 36-month-aged Parmigiano Reggiano fondue, and white truffle from Piedmont.
Ravioli stuffed with red kuri squash, “Provolone del Monaco” cheese fondue and white truffle from Piedmont
Risotto “vialone nano” with white Alba truffle
Fine Piemontese tagliatelle with Alba white truffle
Charcoal-grilled beef picanha, sweet onion from Giarratana, white truffle from Piedmont
Sweet-and-sour pear sorbet with wild fennel, light “Franciacorta” mousse.
A creation by our pastry chef Antonino Di Stefano, featuring hazelnut, orange, vanilla, white truffle.
Citrus sorbet, crispy capers, early harvest extra virgin olive oil
Red kuri squash “Parmigiana”-style, with sage, butter, and hazelnuts
Short pasta with a traditional-style potato cream, black truffle, and roasted garlic olive oil.
Red kuri squash ravioli with a molten “Provolone del Monaco” cheese center, served with 25-year-aged balsamic vinegar.
Risotto “vialone nano” with white Alba truffle
Plant-based “tagliata”-style dish with infused butter, Sicilian orange salad, and Giarratana sweet onion
Sweet-and-sour pear sorbet with wild fennel, light “Franciacorta” mousse.
A creation by our pastry chef Antonino Di Stefano, featuring hazelnut, orange, and vanilla
Citrus sorbet, crispy capers, early harvest extra virgin olive oil
Raw Mazara red prawns, sparkling green tea reduction, citrus-infused pepper
Short pasta with potato cream according to tradition, algae and iodized shellfish
Ravioli with red kuri, amaretti cookies, mustard-flavored fruit, "Provolone del Monaco" fondue, smoked Tyrolean speck, and Piedmont black truffle
Risotto "vialone nano" with white Alba truffle
Seared Mediterranean lobster pan-fried in olive oil, Sicilian orange salad and potato cakes
Charcoal-cooked beef picanha, Sicilian orange salad and Giarratana sweet onion
Sweet-and-sour pear sorbet with wild fennel, light "Franciacorta" mousse
A creation by our pastry chef Antonino Di Stefano, featuring hazelnut, orange, and vanilla
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