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Trilogy of Goose Liver
with Oxtail Jelly and Chocolate Brioche

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Ceviche of Lostallo salmon
with white asparagus, coconut, and lime

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Tempura of Lucky shrimps
on calamaretti vinaigrette, basil mayonnaise,
and gazpacho with melon pearls

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Pike-perch from Lake Maggiore with a honey-sesame glaze
carrot textures and curry-lychee sabayon

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Little gem lettuce risottino with quail
and porcini-thyme foam

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Poached beef tenderloin
on spring spinach, potato espuma, and mustard–pink peppercorn sauce

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The strawberry

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Edoardo’s tiramisu
with affogato tutto café

3-course menu 145
4-course menu 170
5 course menu 195
6-course menu 215
7-course menu 250
8-course menu 265