Menu Innovazione

Mixed leaves and microgreens, dressed with honey and mustard vinaigrette, finished with shaved Brazilian nuts and croutons.

Crisp romaine lettuce served with balsamic vinaigrette, seedless green grapes, toasted pecans, finished with shaved radish and Boursin cheese.

Roasted pupunha heart of palm served with caper salsa and brown butter, finished with toasted hazelnuts and fresh herbs.

Roasted purple sweet potato with paprika, served with strained yogurt and pickled red onion, finished with mint gremolata and pomegranate seeds.

Organic parsley root velouté served with truffled mushroom pesto and thyme.

Roasted beef served with rustic mashed potatoes and crisp green beans, finished with its natural jus and onion farofa.

Braised pork ribs served with smoked carrot purée and roasted zucchini, finished with preserved lemon emulsion.

Breaded chicken breast served with Japanese pumpkin purée, finished with mushroom sauce, pepperoncino gremolata and grilled bok choy.

Classic Parmigiano risotto enriched with dried apricots, finished with pistachio crumble and sage.

House-made beetroot gnocchi served with grilled octopus, white wine and Bahia orange salsa, finished with snow peas and nero aioli.

Moist chocolate cake infused with orange, served with dulce de leche crème anglaise.

Coconut panna cotta served with passion fruit sauce, sago pearls and mango tartare.

Fresh pineapple cubes with Sicilian lemon zest.

Selected red berry sorbet served with seasonal fruit cubes.

Creamy burrata with fig and Marsala marmalade, brazilian nuts, and truffle vinaigrette

Roasted carrot velouté scented with Bahia orange, Cuesta cheese, and herb gremolata

Artichokes, wild arugula, fennel, parmesan cheese, and balsamic reduction

Grilled heart of palm, sweet-and-sour Sicilian caponata, yogurt sauce, and lemon

Crispy fried rice bites, Taleggio cheese and stracciatella, white truffle emulsion and guava preserve

Handcrafted ravioli filled with three brazilian cheeses, brown butter, truffled jataí honey, and brazilian nuts

Hand-cut beef tartare, pickles, red onion, capers, mujol roe, and free-range egg yolk

Marinated scallop carpaccio, confit beetroot, orange emulsion, and truffles

Garden vegetable crisp, tomato water, dew drops, and edible flowers

Handcrafted squid ink linguini, shellfish sauce, pancetta, mushrooms, bottarga, and sautéed shrimp

Fresh tagliolini, parmesan fonduta scented with confit lemon, fresh tuna, and pistachios

Rigatoni, pork sausage ragù, scented with toasted fennel seeds, trifolati mushrooms, buffalo mozzarella, and mollica

Fresh pasta, pomodoro sauce, fried eggplant, fresh basil, and ricotta cheese

Pumpkin gnocchi, gorgonzola dolce fonduta, walnuts, Persian lime, and peppermint

Roasted white fish, fennel emulsion, confit leek, parsley root purée, and ikura roe

Grilled octopus, fregola, tomato paste, saffron, confit lemon, and black garlic aioli

Carnaroli rice infused with shellfish sauce, mussels, squid, octopus, and shrimp

Five-layer lasagna with lamb ragù, pistachio fonduta, mint-infused green olive oil and aromatic lamb glaze

Grilled beef tenderloin, camembert potato purée and Barolo wine sauce

Braised beef short rib, root vegetable gratin, brazilian cheese, foie gras sauce and black truffle

Spiced duck ragù, rice, cured sausage, pickled red onion, orange, and black olive crisp

Roasted pork prime rib wrapped in San Daniele prosciutto, roasted root vegetables, mushrooms, and peperoncino sauce

Carnaroli rice, wild mushroom ragù, mushroom soil, smoked scamorza cheese and truffle sauce

Carnaroli rice, blueberry compote, crispy asparagus, toasted macadamia nuts and vegan Camembert cheese

Thin slices of grilled eggplant, buffalo mozzarella, basil pesto, and meia cura cheese fonduta

Chocolate cake with Amarena cherry mousse, served with tonka bean crème anglaise and vanilla gelato

Pumpkin fondant tart, served with a light emulsion, sweet-and-sour preserve, and fresh cheese gelato

Pear poached in wine and spices, served with gorgonzola gelato, honey crumble, and lemon thyme crisp

Lemon, raspberry coulis, almond crumble, basil, and eucalyptus gel

Mascarpone mousseline, Savoiardi biscuits, coffee, and Marsala wine