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