Appetisers

• Rabbit tuna, burnt peppers, olive ash
• Steamed courgette flowers stuffed with buffalo ricotta, pistachios and basil on a sweet pepper drawstring
• Pork belly, asparagus and broad beans, drops of licorice 
• Golden olives of creamed cod, ripe purple onion and sweet curry
• Very long cooked squid, prawn tails, mussels and small vegetables
  

First Course

• Risotto creamed with Bassano asparagus, roasted boneless quail and its egg (min.2 pers.)
• Homemade tortelli stuffed with cheese and pepper, foie gras and raspberry gel
• Paccheri stuffed with burrata, pea cream and crunchy baby squid
• Spaghettoni Benedetto Cavalieri, swordfish, candied lemon and spicy beef heart tomato tartare (cooking 20 min.) 
• Bigoli, gnocchi or tagliatelle "Alle Salse"  (Bolognese, Ragout del Bosco, Fresh Tomato) 

Second Course

• Veal cheek with currant vinegar, cherries, apple and green celery
• Roasted pigeon, its livers, asparagus and potato rösti
• Beef tartare, Parmesan mousse, marinated egg 
• Fried chicken and tempura asparagus with tartar sauce
• Grilled scallops, candied merinda cherry tomatoes, liquid Neapolitan escarole