Menu

TASTING MENUS

Green, but not too mucH

Celery root baked in foil, potato, savoy cabbage
Like a “meatball” of bread and cheese wrapped in chard leaf
Cardoncelli mushrooms, truffle, sage sabayon
Cauliflower and caciocavallo in a brioche crust, “broth” of toasted cauliflower and cheese crusts
Thousand layers of apple “tatin”, vanilla

 

The classicS

Cuttlefish, raw baby cuttlefish “allievo”, almond and lemon
Raw langoustine on ice, yuzu, kaffir lime leaf powder
Dried broad bean cream, stir-fried chicory, marinated oyster
“Ragù” of porcini and cardoncelli mushrooms, sage sabayon
Roasted chicken ravioli in its own broth, lichens
Pumpkin risotto, black truffle, apulian blue cheese
Hazelnut gratinated beef cube roll, tonka bean carrot
Warm chocolate bon bon, wild bitter onion confit, artichoke liqueur

 

Extra territorial emotionS

Angelo’s latest 10 creations from traditional to innovative

*the above single menus are served for the entire table

 

ANTIPASTI

“The negative homage to monk” cardoncelli mushroom, red prawn, potato cream and sea liquorice

Dried broad bean cream, stir-fried chicory, marinated oysters

Celery root baked in foil, potato, savoy cabbage

“Ragù” of porcini mushrooms and shallot, truffle-sage sabayon

Soft egg, roots, white truffle

 

PRIMI PIATTI

“Cicere e tria” chick-pea and seafood soup with stir-fried pasta

Spaghetto, garlic, oil, scallops and broccolini

Roasted chicken ravioli in its own double boiled broth, lichens

Pumpkin risotto, black truffle, apulian blue cheese

Orecchiette pasta with 30 hour cooked meat ragout canestrato cheese fondue

 

SECONDI PIATTI

Seabass, cauliflower puree sauce of fried cauliflower, capers, olives and vinegar

Turbot, declinations of artichoke

Lamb fillet in black pepper and coffe crust, mandarin sauce

Partridge in three service…for two

Hazelnut gratinated beef cube roll, truffle sauce

 

DOLCI

Thousand layers of apple “tatin”, vanilla

Cream of prunes, whiskey, fig must marinated dried fig, ricotta snow

Sabayon and chocolate “pasticciotto”

A little cannolo, a little millfeuille, a little rum babà

Warm chocolate bon bon, wild bitter onion confit, artichoke liqueur

Assorted cheese platter