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Petit fours

Chef‘s welcome

Arctic char sashimi in carpione jus, and lovage herb

Piedmont beef tartare, marinated daikon and mushroom sauce

Beetroot cooked in seawater, cherries and herbs sorbet

Smoked duck breast, foie gras and summer salad

Roasted eggplant, its caviar and salted plums

Charcoal chops veal hay scented, with leek gratin and summer truffle (recommended for 2 people)

Poached sturgeon, Franciacorta sauce, peach and seaweed salad

Grill lamb entrecôte, fried sweetbread, zucchini and mint

Risotto with sundried pepper, parsley, olives and caper leaves

Confit duck ravioli, carrots, cumin and sorrel herb

Potato dumplings, mussels, fennel and aioli sauce

Conchiglie pasta with “Collina d’Oro” saffron, bone marrow and lake caviar

Tasting of chocolate and passion fruit

Tasting of cheeses, mustards, rye bread and red fruits

Peaches confit with thyme lemon, tomato and aloe vera

Cherry mousse, verbena and Marigold petals

Homemade bread and buffalo butter

Grilled oxheart tomato, robiola cheese and crispy gramolada

Poached sturgeon, Franciacorta sauce, peach and seaweed salad

Ravioli filled with Zincarlin cheese, potato and lamb

Black bass, apple,citrus and sorrel herb

Grilled duck breast, carrots and apricot

Mulberry and sheep ricotta

Strawberry, beet and elderberry salad