Expression of foies gras marinated with white Recioto sweet wine from Soave.
Shadding of baccalà in Veneto.
Baked egg with Monte veronese cheese on sheet pastry and asparagus from Bassano cream, black truffle from Lessinia.
Bigoli (home made big spaghetti) al torchio with sardinas,
cappers flower, tomato and bread crumbs.
Veal cheeks cooked and marinated with Amarone red wine, corn meal and glazed spring onions.
Dessert
Double fondent “Valrhona” chocolate with caramelized oranges and star anise ice cream.

€ 65,00 (The tasting menus just for all tables-companions)