Chicken liver terrine, vin santo, paprika brioche and black truffle

62° egg, peas, corn, mint and black truffle

Button ravioli filled with beef tongue, parsley, lemon, bell pepper and black truffle

Risotto “Riserva San Massimo”, asparagus, black garlic, hazelnut and black truffle

Lamb, potatoes, chard and black truffle

Beef fillet, "zolfini" beans, snow peas and black truffle

Handcut venison tartare, capers, olives and medlar

Wild boar flan, carrot, chocolate and coffee

Red tagliatelle, hare, apple, saffron and nettle

Double plin ravioli filled with goose and spinach, smoked shallot and tarragon

Venison sirloin, pioppini mushrooms, lardo, raspberry and rosemary

Duck, celeriac and almond

Creamy Bitto DOP, leeks, and bay leaves

Creamy "canestrato" sheep cheese, broad beans, wine and thyme

24 months aged parmesan cheese ravioli, pear mustard and balsamic vinegar

Gnocchi of sheep's milk, ricotta, Martini and blackberries

Buffalo blue cheese cake, beetroot and liquorice

Fontina d'alpeggio DOP flan, peas and red onion

Goat's milk panna cotta, kiwi, sour cherry, mint

Creamy Hazelnut, Gianduja, caramel, pear, Vin Santo and black truffle

Hemp cake, raspberry, dark chocolate and meringue

Purple carrot mousse, lime, ginger, white chocolate and liquorice

Selection of four italian cheeses