Starters
Pan brioche with mountain butter and salt, sea urchin and orange
28€
Raw venison, foie gras sauce, wild blackberries and truffle
26€
Carpaccio of amberjack, cucumber pesto, caviar and oregano marinated lemons
28€
Tomato tatin, goat ricotta cheese and basil sorbet
20€
Culatello di Zibello D.O.P.
20€
Jamon de Patanegra 100%
25€
First dishes
Mixed risotto pasta with shellfish and small hooked fish
25€
Macaroni pie with pigeons
24€
Raviolo with rabbit ragout and saffron
20€
Risotto mantecato with pomegranate, goat blue and almonds
22€
Main dishes
Mullet parmigiana
28€
Skewer of monkfish, wild fennel, oil-marinated artichokes and foie gras
26€
Partridge stuffed with escarole grain mustard and plums
30€
Fillet steak a la Conti: fillet steak with prosciutto and foie gras
24€
Beetroot tartar with goat cheese and egg yolk
18€
Grilled bavetta steak with leek and potatoes
26€
Tomahawk 1.2kg with in-season vegetables and potatoes
90€
Fiorentina steak 1.2kg with in-season vegetables and potatoes
90€
Desserts
Mango parfait, quinoa crumble and Maldon salt
8€
Apricot tarte tatin and cream ice cream
10€
Selection of ice creams made with goat’s milk
8€
Rum babà with whipped cream (for two people)
10€ p.p.
Battito with fiordilatte ice cream: that unites the Bossola’s dough with the filling of Donizet’s Türta
10€
Starters
Pan brioche with mountain butter and salt, sea urchin and orange
28€
Raw venison, foie gras sauce, wild blackberries and truffle
26€
Carpaccio of amberjack, cucumber pesto, caviar and oregano marinated lemons
28€
Tomato tatin, goat ricotta cheese and basil sorbet
20€
Culatello di Zibello D.O.P.
20€
Jamon de Patanegra 100%
25€
First dishes
Mixed risotto pasta with shellfish and small hooked fish
25€
Macaroni pie with pigeons
24€
Raviolo with rabbit ragout and saffron
20€
Risotto mantecato with pomegranate, goat blue and almonds
22€
Main dishes
Mullet parmigiana
28€
Skewer of monkfish, wild fennel, oil-marinated artichokes and foie gras
26€
Partridge stuffed with escarole grain mustard and plums
30€
Fillet steak a la Conti: fillet steak with prosciutto and foie gras
24€
Beetroot tartar with goat cheese and egg yolk
18€
Grilled bavetta steak with leek and potatoes
26€
Tomahawk 1.2kg with in-season vegetables and potatoes
90€
Fiorentina steak 1.2kg with in-season vegetables and potatoes
90€
Dessert
Mango parfait, quinoa crumble and Maldon salt
8€
Apricot tarte tatin and cream ice cream
10€
Selection of ice creams made with goat’s milk
8€
Rum babà with whipped cream (for two people)
10€ p.p.
Battito with fiordilatte ice cream: that unites the Bossola’s dough with the filling of Donizet’s Türta
10€
