Seasonal Menu
The dishes featured on the seasonal menu by Chef Alessandro Castelnuovo, created together with his team, follow the rhythm of the seasons, using only high-quality ingredients sourced from outstanding producers.
Seafood Starter
Seafood Gratin
€ 30,00Catalan-style Lobster
€ 30,00with Soybean Sprouts, Mango Salad
Dentex Carpaccio
€ 20,00with pea and its sprouts
Caramelized Octopus
€ 20,00with zucchini and beurre blanc reduction
Land Food Starter
WAGYU
€ 30,00with fermented roots and a mosaic of tropical fruits
Osvaldo's ham
€ 20,00with melon, papaya, and spiced brioche bread
Veal in giardiniera
€ 20,00Farmyard terrine
€ 20,00with corn sablé and citrus crème fraiche
Vegetarian Starter
Mineral-style roots
€ 15,00with kefir and Omani lime
Puff pastry cannolo
€ 15,00with chickpea hummus and guacamole
Seafood First Course
Carnaroli acquerello riserva
€ 30,00with wakame pesto, imperial langoustine and cacio e pepe cream
Chitarrina pasta
€ 28,00with fish stock, cuttlefish and caviar
Quadrello pasta
€ 25,00with fasolari clams, oyster butter, citrus fruits, and pistachio
Land Food First Course
Creamy Carnaroli from Riseria delle Abbadesse
€ 25,00with red curry and caramelized pigeon
Pappardella with nettle
€ 25,00with foie gras, and goose carpaccio
Finanziera tortello
€ 20,00with creamy red potato and pork "pops"
Vegetarian First Course
Carnaroli ACQUARELLO riserva
€ 25,00in Parmesan broth, acacia honey and pollen
Cappelletti
€ 25,00with herbs, vegan ricottina with saffron zucchini heart and edible flowers
Cold Soups
Green Chilean tomato gazpacho
€ 20,00with sea bream ceviche and vegetable catalana
Sicilian yellow datterino tomato
€ 20,00with game tartare with spiced bread crumble
Vesuvius cherry tomatoes
€ 15,00spicy garden in diced form
Seafood Second Course
The Grilled of the Duca d’ Aosta
€ 35,00Caribbean red prawn
€ 30,00with bone marrow and vegetable medley in osmosis
Shi drum
€ 30,00with coconut, mussels and vanilla
Salt cod
€ 28,00with sautéed escarole in savor and Vicenza-style ice cream
Land Food Second Course
Blue cheese–marbled fillet
€ 35,00with alpine butter, cardoncello “cigar” and jus reduced with fermented green pepper
Our veal cutlet “Milanese-style”
€ 25,00Larded lamb loin
€ 25,00with couscous tajine with umeboshi in raspberry vinegar reduction
Pork pluma
€ 25,00with shallot caramel and orange mostarda
Vegetarian Second Course
Puff pastry
€ 25,00from our fields, stracciatella cream, tomato coulis and basil chlorophyll
Spring Onion
€ 20,00with Vegan Frico
Dessert
Tacos Esotico
€ 15,00crunchy chocolate, mango with thyme and lime cream
L'integrale al parmigiano
€ 15,00potato bread with caramel, Parmesan and apricot gelée
Morbidezza del sottobosco
€ 15,00berry cake, strained yogurt with Tasmanischer pepper and basil velouté
Duca tiramisù
€ 15,00ice cream
€ 8,00Cover charge: €4.00