Japan-Trentino-Nikkei

Menu for the whole table
“My tradition and innovation become evolution”
An experience that explore interactions between:
Sky, Land and Sea

I WAS THINKING OF AN OYSTER
goblet of champagne, oyster leaf and mayonnaise
•
“GAZPACHO”
tomato, pepper, mozzarella and langoustine 
•
AN IDEA OF “VITELLO TONNATO”
veal, potatoes and asparagus cream,
capers and dry tomato 
•
CENTENARY CEVICHE
trout, octopus, apple, celery, lemon,
charcoal and cuttlefish ink 
•
FOIE-GRAS NIGIRI
rice nigiri, roasted foie gras,
soy and fermented prune drink 
•
BEEF & BEEF
beef, lemon, olives and red shiso 
•
GLACIER 51
mango with Trentino chilli mustard
and flying fish roe
•
EGG
puffed rice, white chocolate, coconut milk, banana and curry 
•
ASPARAGUS
royal tradition caviar, eggnog and a glass of Japanese sake 

150

Matching of 5 cocktails chosen by the sommelier | 75