• Bread, butter, focaccia and chips.
• Citrus trout carpaccio, fennel cream, Greek basil oil and trout roe.
• Sturgeon, black kale infusion, porcini foam and Tabasco.
• Tonnarello with eel, “Fumè” beer reduction and turnip greens pesto.
• Lake fish, Torbole broccoli cream, broccoli tops, broccoli powder and lake jus.
• Molche, oil and lemon.

• Bread, butter, focaccia and chips.
• Tuna speck with winter salad.
• Dry aged sea bass tartare, Bloody Mary, dark chocolate and celery air.
• Casoncelli filled with cod, pil pil sauce, fermented daikon and black truffle.
• Slow-cooked dry aged mackerel, oriental sauce, Sardinian fregola scented with kombu seaweed and lemon.
• Pumpkin, apple rose and cinnamon.

• Bread, butter, focaccia and chips.
• Picanha carpaccio with winter salad.
• Dry aged venison sashimi marinated with “Luz” gin, red fruit sauce and porcini sponge.
• Dry aged pigeon raviolo with mushroom umami broth.
• Dry aged beef chuck, potato millefeuille and morel jus.
• Mascarpone, cocoa and coffee.

• Bread, butter, focaccia and chips.
• Slow-cooked beef tongue, Pearà cream and green sauce.
• Hare terrine, dried fruit brioche and pear elastic.
• Polenta gnocchi, venison “carne salada” carpaccio, pomegranate and anise oil.
• Roasted quail stuffed with Dro plums, smoked hay Jerusalem artichoke cream.
• Juniper sbrisolona, fake moss, ice cream and macarons.