Midweek à la carte
spring
Appetizers
Raw veal, prized black truffle, marinated agretti piedmontese red sauce
€ 17
Rainbow turnip carpaccio, radishes, sesame dressing
€ 16
Sea-seared scallops, creamed and raw cauliflower, red ginger and rice koji dressing
€ 18
First courses
Gnocchi with Castelmagno Dop, bitter orange extract, and saffron gel
€ 20
Spring pasta reale, salted butter emulsion, black garlic
€ 20
Amberjack ravioli, american sauce, and prawns
€ 22
Second courses
Turbot, artichokes and artichoke molasses
€ 26
Roast celeriac, parsnip, cadaif, aged horseradish cream
€ 22
Beef stew, Conero red sauce, buttered mashed potatoes, spinach mustard dressing
€ 24
Dessert
Ruby chocolate cream, vanilla tofu cream,crèpes dentelle, honey ice cream
€ 12
Almond frangipane and shortcrust pastry, berry jellies, custard and its ice cream
€ 12
Hazelnut crème brûlée, praline ice cream, caramelized hazelnuts
€ 12
For the à la carte option, a minimum of two courses per person is required.
The à la carte menu is available on Tuesdays, Wednesdays, and Thursdays.
