Mirabelle

chocolate, hazelnuts heart and gold nuggets

Meringue, Raspberry and Campari Sorbet Namelaka and Coconut Foam

”Soufflés” Chocolate - Harlequin - Vanilla - Grand Marnier Served with their sauces “only for dinner service”

Chocolate Babà Orange Scented with Gianduja Mousse

“Carnival” Ricotta Cream Madagascar Vanilla Ice Cream and Crispy Fritters

'Les Marie Morganes', la spécial tarbouriech e ostra regal

with spices whole grains couscous

Golden Sterlet, Siberian Beluga, Osietra

Grilled Octopus with Cacciatora-Style Fregola Stew Vanilla-Infused Confit Cherry Tomatoes

Seared Foie Gras with Coffee Crumble Caramelized Mandarins, Yucca and Toasted Almonds

Hand-Chopped Fassona Beef Tartare with Chestnut Crisp Mascarpone Mousse, Beetroot and Fine Black Truffle

with “Treviso Radicchio” Taleggio Cheese Fondue and Pomegranate Sauce

Roman-Style Artichoke “with Celeriac Salad candied lemon, Jerusalem artichoke purée and aged pecorino di fossa shavings

with seasonal vegetables braised black cabbage and Spello' chickpeas

Gratinated Onion Soup with Two Cheeses

Creamy Chickpea Velouté with Rosemary Salt Cod Black Truffle Potato Bon Bon

Mantuan Pumpkin Cappellotti Pasta with Braised Late “Radicchio” Toasted Hazelnuts and “Nebbiolo” Reduction

Fusilloni Pasta in Black Garlic Emulsion with Tuna Belly and “N’duja” Burrata and Parsley Crystals

Handmade Tagliatelle with Lamb Ragout Minted Artichokes and Shavings of Seasoned Pecorino Cheese

MADE IN ITALY” spaghettoni with organic yellow tomato basil gel, crispy Parmesan and smoked datterino tomato powder

Wholewheat linguine tossed with yuzu butter Cantabrian anchovies and zucchini blossoms

Crispy cannoli with traditional ragù, pecorino fondue baby spinach sprouts and balsamic reduction

Monkfish flambéed with Cognac, BBQ larded plums, toasted almonds and tofu cream with Javan long pepper

Red fillet in datterino tomato broth capers, Taggiasca olives, saffron baby potatoes and braised escarole

Green tea–cured salmon with pine nut bagna cauda cabbage gel and teriyaki-glazed charred broccoli

Veal cheek pizzaiola-style with buffalo mozzarella espuma and basil aubergine fritters

“Barberie” Duck in Orange Sauce Caramelized Green Apple and Spinach Spouts

Lamb loin with charred leeks, goat’s cheese beetroot, peanuts, beer sauce and candied ginger

cioccolato con cuore di nocciola e pepite d'oro

granita di pompelmo rosa e spugna al pistacchio di Bronte

fichi arrostiti e crumble al Limone

Lentils from Castelluccio and cotechino from Modena, Grapes

chocolate, hazelnuts heart and gold nuggets

Meringue, Raspberry and Campari Sorbet Namelaka and Coconut Foam

”Soufflés” Chocolate - Harlequin - Vanilla - Grand Marnier Served with their sauces “only for dinner service”

Chocolate Babà Orange Scented with Gianduja Mousse

“Carnival” Ricotta Cream Madagascar Vanilla Ice Cream and Crispy Fritters

cioccolato con cuore di nocciola e pepite d'oro

granita di pompelmo rosa e spugna al pistacchio di Bronte

fichi arrostiti e crumble al Limone

Lentils from Castelluccio and cotechino from Modena, Grapes

'Les Marie Morganes', la spécial tarbouriech e ostra regal

with spices whole grains couscous

Golden Sterlet, Siberian & Beluga, Osietra

Grilled Octopus with Cacciatora-Style Fregola Stew Vanilla-Infused Confit Cherry Tomatoes

Seared Foie Gras with Coffee Crumble Caramelized Mandarins, Yucca and Toasted Almonds

Hand-Chopped Fassona Beef Tartare with Chestnut Crisp Mascarpone Mousse, Beetroot and Fine Black Truffle

with “Treviso Radicchio” Taleggio Cheese Fondue and Pomegranate Sauce

Roman-Style Artichoke “with Celeriac Salad candied lemon, Jerusalem artichoke purée and aged pecorino di fossa shavings

with seasonal vegetables braised black cabbage and Spello' chickpeas

Gratinated Onion Soup with Two Cheeses

Creamy Chickpea Velouté with Rosemary Salt Cod Black Truffle Potato Bon Bon

Mantuan Pumpkin Cappellotti Pasta with Braised Late “Radicchio” Toasted Hazelnuts and “Nebbiolo” Reduction

Fusilloni Pasta in Black Garlic Emulsion with Tuna Belly and “N’duja” Burrata and Parsley Crystals

Handmade Tagliatelle with Lamb Ragout Minted Artichokes and Shavings of Seasoned Pecorino Cheese

MADE IN ITALY” spaghettoni with organic yellow tomato basil gel, crispy Parmesan and smoked datterino tomato powder

Wholewheat linguine tossed with yuzu butter Cantabrian anchovies and zucchini blossoms

Crispy cannoli with traditional ragù, pecorino fondue baby spinach sprouts and balsamic reduction

Monkfish flambéed with Cognac, BBQ larded plums, toasted almonds and tofu cream with Javan long pepper

Red fillet in datterino tomato broth capers, Taggiasca olives, saffron baby potatoes and braised escarole

Green tea–cured salmon with pine nut bagna cauda cabbage gel and teriyaki-glazed charred broccoli

Veal cheek pizzaiola-style with buffalo mozzarella espuma and basil aubergine fritters

“Barberie” Duck in Orange Sauce Caramelized Green Apple and Spinach Spouts

Lamb loin with charred leeks, goat’s cheese beetroot, peanuts, beer sauce and candied ginger