Tasting menus
A la carte
Tasting menus
Tasting Menus
Impronta
The Chef’s welcome – amuse-bouche
The menu will be comprised of 5 courses
Petit patisserie
Osmosi
The Chef’s welcome – amuse-bouche
The menu will be comprised of 7 courses
Petit patisserie
Suggested wine pairings
€7 Spumante Brut Metodo Classico bubbly
€16 – 2 glasses selection by Sergio
€24 – 3 glasses selection by Sergio
Glass of the day, price as shown
A la carte
Appetizer
Stuffed sandwich with goose foie gras, Torcolato sauce, gingered pumpkin, and mandarin mustard sorbet
€32
Mackerel fillet with Cannara purple onion “saor” in Jerez vinegar, Maldon salted almonds, and dehydrated grapes
€24
Codfish and sweet potato praline with squid ink, papaya chutney, and green celery and lime sorbet
€20
Caesar Salad with capon c.b.t., guanciale, Parmigiano Reggiano, and blueberries
€20
Scottish beef tartare with prized black truffle Melanosporum, crispy aromatic pepper pastry, and hard-boiled egg mayonnaise
€26
First
Tortellini with Valdastico salmon trout in a massaman seafood broth and purple cabbage
€24
Tortelloni with DOP pressed Asiago cheese fondue, sautéed mushrooms, and JRE reserve Asiago pastry
€22
Acquerello Carnaroli risotto with leek fondue, bourguignon-style snails, and Trentino balsamic vinegar reduction
€22
Gargati pasta made with durum wheat semolina
with roe deer sauce, parsley stems, and Umbrian black truffle
€22
Warm Gragnano spaghettini with Irish langoustine tartare and oyster cream
€26
Venetian-style black squid ink barley risotto, raw squid, and wasabi quark
€22
Main
Sea bass slice “alla mugnaia” with artichokes, new potatoes, and licorice
€30
Double-cooked pigeon with veal sweetbreads, finanziera sauce, and purple potatoes
€30
Venison chop with Laphroaig Whisky sauce, pan-fried pak choi, currant jelly, and sage powder
€30
Braised Amarone priest’s hat beef with Treviso radicchio in Trentino balsamic and Marano corn polenta
€30
Baked Hokkaido pumpkin with beluga lentils, red turnip foam, and helichrysum
€25
Assortment of 5 cheeses with honey, compote, and sweet bread
€20
Desserts
Il mondo si è ubriacato
Dark chocolate sphere with aged 5+5 Dos Maderas rhum caramel
€ 14
Sandy cake with mascarpone cream, Coffee Borghetti jelly, and barley sorbet
€12
Tarocco orange semifreddo with mandarin sauce and dried fruit crumble
€12
Berry and Miyagawa clementine gratin with strawberry compote and blackberry sorbet
€12
Fresh fruit sorbets with pineapple and piña colada
€10
Dessert wines by the glass
Breganze Torcolato “F. Miotti” 2017 € 7
Recioto di Soave 2019 “Fattori” € 6
Marsala Riserva Oro Benjamin 2013 “Pellegrino” € 5
Sauternes 2016 “Chateau Les Justices” € 9
Cover charge
Bread and cover charge, per person €4
Still Mineral Water € 4
Sparkling Mineral Water € 4
Coffee € 3
Herbal Teas € 3
Corking fee, per bottle € 10
