APPETIZERS
Spring Garden, White Miso Bagna Cauda and Bottarga
Hokkaido Scallops, Beluga Lentils, Fennel and Saffron
Red Prawns, Foiegras, Blood Orange and Seaweed
Lobster Soup, Saffron Gnochi and Tarragon
Spaghetti Gentile, San Marzano Tomato, Smoked Caciocavallo and Pink Garlic
Tagliolini, Scampi, Sudachi and Fennel Pollen
Dorper Lamb Shank Ravioli, Pistachio and Robiola Cheese
Aged Rice Risotto, Bone Marrow, Smoked Yolk and Gremolata
MAINS
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
Kurobuta Pork, Savoy Cabbage, Romanesco and Vincotto
Kagoshima Wagyu Beef, Asparagus and Black Garlic
DESSERTS
The Orange, with Lemon and Grapefruit
Nashi Pear, Yuzu Granita and Pomegranate
Chestnut, Coffee, Hazelnuts and Gianduja
Almond Magnum, Dark Chocolate and Raspberry Heart
