Menu Innovazione

Selected leaves and sprouts, dressed with apricot vinaigrette, organic carrots, thin slices of red cabbage, and finished with Parmesan cheese.

Marinated white fish served with sweet potato, pepperoncino, red onion petals, scented with Sicilian lemon, and finished with crispy corn.

Roasted Japanese pumpkin served with cottage cheese, pecans, wild arugula, and a balsamic reduction.

Roasted tomato soup served with sour cream and finished with herb pesto.

Romaine lettuce served with crispy green beans, sautéed mushrooms, tossed in a yogurt vinaigrette, and finished with toasted hazelnuts.

Grilled beef cut served with smashed potatoes, broccolini, and finished with whole-grain mustard sauce.

Slow-cooked pork loin served with creamy cracked corn grits, pancetta, roasted okra, and finished with an aromatic sauce.

Roasted chicken thigh served with a three-potato salad, bok choy, and finished with pomegranate sauce.

Classic Parmesan risotto served with roasted tomatoes, buffalo mozzarella, and fresh basil.

Tagliolini aglio e olio served with sautéed calamari, shaved fennel, and finished with bottarga.

Banana semifreddo served with dulce de leche and cinnamon crumble.

Delicate chocolate mousse served with dark chocolate granita and Amarena cherries.

Fresh pineapple cubes with Sicilian lemon zest.

Passion fruit sorbet served with seasonal fresh 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