A P P E T I Z E R S
Autumn Garden, White Miso Bagna Cauda and Bottarga
Hokkaido Scallops, Beluga Lentils, Fennel and Saffron
Red Prawns, Foiegras, Blood Orange and Seaweed
Baby Spear Squid, Piquillo Pepper, Onion Crumble and Sudachi
Spaghetti Gentile, San Marzano Tomato, Smoked Caciocavallo and Pink Garlic
Tagliolini, Oscietra Caviar, Clam Velouté and Lemon Garum
Scampi Tortelli, Chanterelles and Long Pepper Pork Jus
Dorper Lamb Shank Ravioli, Pistachio and Robiola Cheese
Aged Rice Risotto, Bone Marrow, Smoked Yolk and Gremolata
M A I N S
Seabass, Eggplant Cannolo, Pine Nuts and Leeks
Turbot, Daikon, Nettle and Spice Emulsion
Veal Belly, Sweetbreads, Hedgehog Mushrooms and Gorgonzola
Guinea Fowl, Sunchoke, Kalettes and Green Pepper Sauce
Pork Tomahawk, Candied Endive, Rosemary and Vincotto, for two
Sanchoku Wagyu, Radicchio and Black Garlic
D E S S E R T S
The Orange, with Lemon and Grapefruit
Nashi Pear, Yuzu Granita and Pomegranate
Chestnut, Coffee, Hazelnuts and Gianduja
Almond Magnum, Dark Chocolate and Raspberry Heart
