Menu Innovazione

A selection of premium greens, served with an Asian-style passion fruit vinaigrette and moyashi sprouts, finished with toasted mixed seeds

Marinated cantaloupe melon served with thin slices of prosciutto peperonccino, finished with rustic pesto and basil

Brazilian parsley root with lemon thyme, served with caramelized pears and goat cheese, finished with pecans and arugula

Creamy cauliflower soup served with rosemary gremolata and finished with croutons

Mini romaine lettuce served with yogurt vinaigrette, thinly sliced fennel and black olives, finished with Bahia orange and pomegranate

Beef milanese served with a silky potato velouté infused with confit garlic finished with parmesan fonduta and rustic pesto

Steamed white fish served in an aromatic broth with fregola sautéed mushrooms and edamame, finished with fresh herbs from the JW Garden and wakame seaweed

Juicy chicken breast served with black olives, capers and cherry tomatoes, finished with sicilian lemon and grilled broccoli

Carnaroli rice infused with trifolati mushroom ragu finished with mushroom crumble and wild mushrooms

Fresh tonnarelli pasta served with broccoli and sicilian lemon pesto finished with fresh tuna and chili gremolata

Rich coffee pudding served with “chantilly alle nocciole” and cocoa crumbs

Delicate yogurt mousse served with jaboticaba compote and Brazil nut crumble

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