Sta!ers - 35 Euro -
Crispy egg, robiola cheese, artichokes, truffle
Variation of Beef: tartare, praline, sashimi, marrow
Roasted squid, turnip tops, ricotta cheese and bread crumbs
Foie gras poker: the creme brulĂŠe, the apple, the ice cream, the cutlet
Candied cod, panzanella and puntarelle
Red shrimps, creamy almonds, celery, grapefruit and saffron
Pa"a & Rice - 30 Euro -
Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit
Vialone nano rice, creamed with cuttlefish in zimino
Cocoa pappardelle pasta, guinea-hen, morels mushrooms and carrots
Calamarata “Classic” pasta from Gragnano cooked in glass with seafoods and green asparagus
Mancini’s spaghetti, mullet, cauliflower and orange
Tagliatelle made with chestnuts flour, red grose ragout and Parmigiano Reggiano cheese
Main C#rses - 45 Euro -
Lamb from Garfagnana, chicory, peppers and coffee
Masoni’s beef, oil to coal, sweet potatoes and sugarloaf
Trilogy of duck: the chest with chicory, onions and vanilla sauce the candied leg with spring herbs and mustard vinaigrette the terrine with bread veils and orange composed
Suckling pig and its consistencies: the sausage, the liver, the porchetta, the sirloin
Tempura of crustaceans and vegetables
Baked San
Pietro, fence lemongrass
EtouffĂŠ sea bass, chard, fennel and cacciucco jus
Lobster crosted with dried fruit, escarole cream, tomatoes and olives
F%h Ta"ing Menu - 115 Euro -
only for the entire table
Two starters from the Chef
Candied cod, panzanella and puntarelle
Red shrimps, creamy almonds, celery, grapefruit and saffron
Mancini’s spaghetti, mullet, cauliflower and orange
Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit
EtouffĂŠ sea bass, chard, fennel and cacciucco jus
Chocolate Variation
Towards a bio world... around Italy
Meat Ta"ing Menu - 115 Euro -
only for the entire table
Two starters from the Chef
Crispy egg, robiola cheese, artichokes, truffle
Foie gras poker: the creme brulĂŠe, the apple, the ice cream, the cutlet
Ravioli, stuffed with turnip tops, foam buffalo mozzarella and datterini tomatoes confit
Cocoa pappardelle pasta, guinea-hen, morels mushrooms and carrots
Suckling pig and its consistencies: the sausage, the liver, the porchetta, the sirloin
Piedmont hazelnut mon Amour...
Italy and France get together
Twelve &'es... my way - 150 Euro -
only for the entire table
A journey... between past and present