Appetizers
Pouched egg with parmesan fondue, sauteèd mushrooms and shaved truffle.
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Seared scallops with thyme, purple potatoe foam, crispy courgette flowers and shaved truffle.
First Course
Egg tagliolini pasta, taleggio cheese sauce and shaved truffle.
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Carnaroli risotto – creamy 36-month-aged Parmigiano Reggiano, and shaved truffle.
Second course
Beef Tagliata simply seasoned, served with new potatoes in brown butter and shaved truffle.
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Slow cooked veal cheek braised with Chianti Classico served wih mashed potatoes and shaved truffle.