Our creations
Degustation Menu
Euro 45,00 per person
Hill
Soft Egg with porcini mushroom and potatoes cream, pecorino cheese fondue and fried dry broad beans (3,7,8)
Cappellacci stuffed with duck, cream and black pepper sauce and pomegranate(1,3,7,8)
Cheek beef baked in the oven with its gravy sauce and orange flavoured potatoes puree (12)
Dessert
Lake
Coregone confit with purgatorio beans hummus, fennel pollen, smoked paprika and chips of spirulina algae (4,5,9)
Fresh pasta chicarelli with pike ragout and bottarga pike (2,4,6)
Stir-fried coregone with celeriac, coriander and roasted tomato pesto (4,5,8)
Dessert
2 Menù Degustation Lake/Hill + Degustation of Dessert
Euro 50,00 per person
Wine pairing with local wine 3 glasses (2 dry and 1 sweet) - Euro 18,004 glasses (3 dry and 1 sweet) - Euro 20,00
Menù
Starter
Beef tartare with chopped toasted hazelnut and caramelized red onion (8,12)
13,00
Bis of salmon trout tartare with green fermented lemon sauce and coregone tartare with strawberry sauce (4)
14,00
Soft Egg with porcini mushroom and potatoes cream, pecorino cheese fondue and fried dry broad beans (3,7,8)
10,00
Deep fried lamb's sweetbread with trio of mayonnaise: garlic, raspberry vinegar and lime (3,5,10)
12,00
Deep fried baccala with trio of mayonnaise: garlic, raspberry vinegar and lime (3,5,10)
10,00
Grilled lamb's sweetbread with raspberry vinegar mayonnaise and gremolata sauce (3,5,10)
12,00
First Course
Fresh pasta Chicarelli with pistachios pesto, colonnata lard, balsamic vinegar and pink pepper (1,7,8)
12,00
Tortelli stuffed with potatoes and tench served on a fennel and anise cream, with black olive crumble scented with orange (1,2,3,4,7)
14,00
Cappellacci stuffed with duck, cream and black pepper sauce and pomegranate(1,3,7,8)
14,00
Fresh pasta Chicarelli with Uncinato black truffle creamed with butter (7)
15,00
Risotto "Acquerello" carnaroli with pumpkin cream, spicy coppiette (pork jerky) and blue sheep cheese fondue (7)
13,00
Main course
Baccalà charcoal grill with chickpeas cream, potatoes and olives sauce with black olive crumble and smoked paprika (4)
18,00
Stir-fried coregone with celeriac, coriander and roasted tomato pesto (4,8)
17,00
Stir-fried pike with tarragon and cream, teriyaki sauce and tuscan cabbage (4,8)
20,00
Eel charcoal grill with japanese style vernaccia sauce and red cabbage marinated with apple vinegar and bay leaves mousse (4,6,12)
18,00
Grilled beef lombatello with its gravy sauce and seasonal vegatable (12)
18,00
Pidgeon medium-rare with bluesberries sauce, fegatini, red wine sauce, dark chocolate and reduction of onions (12)
22,00
Cheek beef baked in the oven with its gravy sauce and orange flavoured potatoes puree
20,00
Side Dishes
Purgatorio Beans salad with EVO, salt and pepper,
Stir-fried Turnip greens with anchovy sauce
Stir-fried Potatoes with garlic and fennel pollen,
Green salad,
Charcoal grilled radicchio with balsamic vinegar glaze
Fennel gratin with fennel pollen.
4,00
Dessert
Tiramisù express (1,3,7,8)
6,00
Wine Paring
"Ame",Muffato Petit Manseng, Doganieri Miyazaki
10,00
Creamy dark chocolate hazelnuts, wafer and rum sauce (1,3,7,8,12)
6,00
Wine Paring
Don Papa Rum 7 anni Filippine
10,00
Millefeuille of Meringue with chantilly cream and lemon sauce (3,7)
6,00
Wine Paring
Muffo, Sergio Mottura
10,00
Hazelnut absolute with dark chocolate soil (7,8)
6,00
Wine Paring
Cannaiola, Villa Puri
10,00
Pistacho crème brulée with almond crumble and salted caramel sauce (5,7,8)
6,00
Wine Paring
Macchia del Prete, Aleatico, Villa Puri
10,00
Degustation of Dessert, 5 nibble (for 2 persons)