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Spring menu
- Salad of mache with shaved celeriac and oven baked golden beets, tossed with winter olive oil and aged sherry vinager
- Alaskan Black cod in a saffron infused tomato- garlic stock
- Fava bean risotto garnished with shaved primadonna cheese and crisp butternut squash slice
- Hazelnut cake served with seasonal berries macerated in grappa and brown sugar
Spring menu
- Handmade gnocchi lighlty tossed in walnut sauce topped with cardoons crusted in breadcrumbs and reggiano parmesan
- Chiogga beet salad with mizuna greens tossed with slow roasted tomato vinaigrette
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