New Year's Eve
APPETIZERS
Champagne Blanc de Blancs Marguerite Gujot
Black tea popcorn
Puffed rice with apple essence
Oysters, red Martini and lime
STARTER
Between land and lake
Puffed Jerusalem artichokes, trout eggs, watercress and autumn truffle
Red meat tartare, truffle pearls, pomegranate and winter sprouts
STARTER 2.0
The sea at winter
Shrimp, red prawns, Oscietra caviar, porcini mushroom cialde
„AL CUCCHIAIO“
The earth
Capon tortellini in a broth reduction with orange and grappa essence
FIRST COURSE
Playing with different textures
Cuttlefish ravioli, creamed Torbole broccoli, eggs, bottarga and salsa al Ferrari perlé
SECOND COURSE
The evolution of a species
Turbot, plankton, potatoes, salted candied lemon and sliced white truffles
PRE-DESSERT
Scents of autumn
Persimmon “earth” and chestnuts
DESSERT
Winter
Coconut mousse, raspberry jam, white chocolate, yogurt, coconut
ACCORDING TO TRADITION
Sweets and panettone
Midnight toast
Cotechino sausage and lentils
€ 280