Tasting menus
White truffle
A la carte
Tasting menus
Tasting Menus
Istinto
The Chef’s welcome amuse-bouche
The menu will be comprised of 2 courses
Petit patisserie
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
White truffle
White Truffle
White Truffle
The Majestic White Truffle
€ 50 each plate
Crispy egg with white truffle and mashed potatoes
“Scottona” beef tartare with white truffle and Trentino balsamic vinegar salad
Carnaroli Acquerello risotto with white truffle and Fontina Valdostana fondue
Tagliolini with white truffle and Parmigiano Reggiano
Braised pork cheek with white truffle, Marsala cream, and buttered spinach
Melted tomino cheese with white truffle on a crouton
A la carte
Appetizer
Goose foie gras scallop and pears with Torcolato sauce, red turnip bread, and orange mustard sorbet
€30
May we suggest a glass of Sauternes 2016 “Chateau Les Justices”
€9
Our Niçoise, confit red tuna belly, quail eggs, borlotti beans, and red onion in agrodolce
€24
Smoked Valdastico salmon trout with hibiscus couscous, candied citrus, and celeriac
€20
Turkey salad with Maille whole grain mustard, pomegranate jelly, and Maldon salt toasted walnuts
€20
First
Rotzo potato gnocchi with smoked eel carbonara and magnificent Amatrice pecorino
€ 25
Tortelloni with fresh Asiago cheese fondue, sautéed chanterelles with wild marjoram, and sheets of medium-aged Asiago
€ 20
Creamy barley orzotto with cuttlefish in ink, raw squid, candied cherry tomatoes, and wasabi quark
€ 20
Semolina wheat gargati with roe deer sauce, parsley stems, and Umbrian black truffle
€ 20
Spit-roasted guinea fowl soup with curly endive, porcini mushrooms, and crispy puff pastry
€ 20
Main
Rock red mullet with “cacciucco” (Tuscan fish stew), fried white polenta, and Scardovari lagoon seafood
€ 30
Pigeon with dual cooking, veal sweetbreads, finanziera sauce, and purple potatoes.
€ 30
Deer chop with Laphroaig Whisky sauce, pan-fried pak choi, currant jelly, and sage powder
€ 30
Braised Amarone beef priest’s cap with Treviso radicchio in Trentino balsamic and Marano corn polenta
€ 30
Roasted Hokkaido pumpkin, beluga lentils, red turnip foam, and helichrysum
€ 25
Selection of 5 cheeses with honey, preserves, and sweet bread
€ 20
Desserts
Il mondo si è ubriacato
Dark chocolate sphere with aged 5+5 Dos Maderas rhum caramel
€ 14
Chestnut caramel with persimmon sauce, hazelnut ice cream, and candied chestnut
€ 12
Don’t let the farmer know how good cheese is with pears, with olive oil ice cream
€ 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
