GRAND TASTING MENU. 10 courses tasting menu featuring the season s most fresh and gourmet product. 180,00

Transcript

1 GRAND TASTING MENU Leading you from discovery to surprise, you will be guided through a 10 courses tasting menu featuring the season s most fresh and gourmet product. 180,00 Tasting menu, due to its complexity, is for the whole table Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP. Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market. For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members

2 FOUR COURSES TASTING MENU Made your own tasting menu; selected a starter, pasta, main course and dessert and the Chef will prepare your menu 110,00 FIVE COURSES TASTING MENU Made your own tasting menu; selected a starter, pasta, two main courses and dessert and the Chef will prepare your menu 140,00 Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP. Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market. For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members

3 STARTERS Selection of seasonal fruit and vegetables 30,00 Scallops with cream of Jerusalem artichokes, white chocolate and Trussardi caviar 40,00 Cocktail of red shrimps of Mazara with caramel lettuce 42,00 Grilled squid with chicory, Cantabrian anchovies and stracciatella mozzarella 32,00 Beef tartare with nuts and crispy Parmesan cheese 32,00 Millefeuille of foie-gras with reduction of greape and Castelmagno cheese 38,00 PASTA AND RISOTTO Risotto Milanese style with veal shank medallion 30,00 Risotto with black garlic, olive oil and chili peppers 30,00 Spaghetti cacio e pepe with sea-urchins 35,00 Roasted potatoes dumpling in carbonara style 28,00 Duck ravioli with cream, pop-corn and mace nut 28,00 Conchiglioni pasta of Gragnano with fish soup, prawns and burrata mozzarella 35,00

4 FISH MAIN COURSES White codfish steamed with cream of white carrots vanilla and salted peanuts 45,00 Roasted turbot, smoked polenta, olives, capers and pine nuts 48,00 Sea bass with artichokes, lemon and bottarga 42,00 Grilled lobster with mounted butter and mouched potatoes 50,00 Eel glazed on teriyaki with Hokkaido s pumpkin cream, wasabi and seaweed 48,00 MEAT MAIN COURSES Veal cutlet Milanese style, béarnaise sauce and crystal potatoes 48,00 Filet of beef with scalops of foie grass and black truffle 55,00 Venison Knuckle with chocolate and autumn flavor 52,00 Boneless shoulder of Iberian pork on barbeque with celeriac, cassis and pomegranate 50,00 Skewer pigeon with pureed chickpeas and chard coffee 55,00

5 DESSERT Operà Sponge cake with chocolate, vanilla mousse and cocoa 25,00 Radici e tuberi Jerusalem artichoke souffle ice cream with creamy white chocolate, crispy turnip and potato powder celery 26,00 Banana split Caramelized banana with whipped cream and cherries, vanilla ice cream and chocolate 27,00 Castagnaccio al rosmarino e zucca Chestnut cake with ice cream with rosemary, oil and powdered soft pumpkin 26,00 Babà al Rhum Baba with aroma to Rum Trussardi, soft cream and cassis 26,00 Soufflé al tartufo bianco Soufflé with vanilla ice cream and white truffle 50,00 Selection of Lombardy cheeses from the trolley 24,00