SD26

Served with marinated vegetable.

Cured and smoked pork. Served with marinated vegetables.

Air cured beef, oil and lemon. Served with marinated vegetables.

Smooth, textured and pistachio studded. Served with marinated vegetables.

Peppery, laced with freshly ground sea salt. Served with marinated vegetables.

Pork cheeks cured with spices, rosemary and garlic. Served with marinated vegetables.

Finely ground pork laced with fennel and garlic. Served with marinated vegetables.

Serves two to three people. Served with marinated vegetables.

Serves four to six people. Served with marinated vegetables.

Cow's milk.

Cow's milk.

Soft blue cheese. Cow's milk.

Aged 18 months.

Sheep's milk.

Cow's milk.

Goat's milk.

Serves two to three people.

Serves four to six people.

Semi-dried piennolo tomato, peperoncino and parsley.

Fennel orange and rosemary sundried tomato gremolata.

Robiola and herb salad.

Spinosini pasta salad, chives, trout caviar and lemon zest.

Eggplant, pine nuts, fried chick peas and spring salad.

Soft egg filled raviolo, truffled butter emulsion, morelles and asparagus.

Mint and ricotta salata.

Fingerling potatoes, ramps and prosciutto crisps.

"Alla vaccinara" polenta taragna,

Honey and chili pepper sauce,

Herb lardo crostini.

Arugula and fresh artichoke shavings and lemon dressing.

Bell peppers and capers salmoriglio.

Sheep ricotta.

Buffala mozzarella, fresh tomato and basil.

Wild Mushrooms and spicy soppressata.

Black truffle and taleggio.

Cherry tomatoes, arugula and prosciutto di parma.

Roasted red peppers and robiola facoccia.

Roasted tomatoes, crispy pancetta, aged fontina, cayenne chips and romesco sauce.

Arugula, Parmesan, poached egg and bruschetta.

Broccoli rapa, mozzarella and tomato sauce on green olive baguette.

Semi-dried piennolo tomato, peperoncino and parsley.

Fava bean puree, sun-dried tomatoes and rosemary gremolata.

Bell pepper salad and capers salmoriglio.

Farrotto with peas and mushrooms and veal jus.

Robiola and herb salad.

Served with spinosini pasta salad, chives, American caviar and lemon zest.

Eggplant, pinenuts and raisins.

Spring vegetable soup and shave pecorino.

Served with speck canederli dumpling.

With lemon dressing.

With olive oil and spiced sea salt.

Peperoncino and toasted walnuts.

Fresh tomatoes, garlic and oregano.

Fresh tomatoes, mozzarella and basil.

Wild mushrooms, soppressata and mozzarella.

Robiola, taleggio, mozzarella and Gorgonzola cheeses.

Baby artichokes, burrata and basil.

Prosciutto, mozzarella, arugula and cherry tomato.

With fresh tomato sauce and fino basil.

Served with manila clams and parsley. Smoked with Applewood.

With wild Scottish hare salami.

La Molisana. With CGE Pomodoro del Vesuvio, garlic and peperoncino.

Served with butternut squash puree, roasted Brussels sprouts, confit shallots and capers salmoriglio.

With beet salad, mache lettuce and prosciutto chips.

"Alla Vaccinara." Served with polenta taragna.

On the bone with rosemary roasted potatoes and braised artichokes.

With olive oil and peperoncino.

Parmigiano

With olive oil, garlic and peperoncino.

Fourse courses. Garganelli with tomato sauce and basil. Beef tartare with quail egg. Carrot and arugula salad with lemon vinaigrette and selection of strawberries, blueberries and orange segments.

Four courses. Potato gnocchi with wild mushrooms. Grilled bass with cannellini beans. Celery and fennel salad, Fresh pineapple and raspberries.

Four courses. Tagliolini with fresh tomato, capers and black olives. Chicken breast with fuji apples and mustard dressing. Arugula and cherry tomato salad. Melon carpaccio.

Four courses. Veal-filled ravioli del plin with butter and sage. Shrimp with grilled zucchini. Salad with carrots and endive. Fresh fruit salad.

Four courses. Tagilolini with broccoli rapa and anchovy sauce. Marinated salmon with tartare sauce. Spinach salad with egg mimosa. Pear poached in red wine.

Rose scented raspberries and chocolate hazelnut crunch.

Pistachio mousse and poached apricots.

Blueberry compote and nougatine.

Espresso sauce.

Brown butter streusel and strawberry sorbet.

Hibiscus cremant gelee and tropical fruits.