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前菜|STARTER

双味扇贝

CAPESANTE 2.0

扒扇贝|京葱汁|烟熏五花肉碎|鱼子酱

Grilled Scallop| Leeks Velouté|

Smoked Pork "Pancetta"Crumble| Oscietra Caviar

头道|FIRST COURSE

南瓜肥肝烩饭

RISOTTO ZUCCA AND FEGATO GRASSO

鸡汤烩饭|奶油南瓜|干鹅肝片|浓缩甜酒汁|杏仁饼干碎

Riso Carnaroli Cooked in a Cor-fed Chicken Consomme|Creamy Butternut

Shaves of Dried Foie Gras|Reduction of Sweet Wine "Vin Santo"| Crumble of Amaretti Cookies

插曲|INTERMEZZO

橘味冰沙

SORBETTO AL MANDARINO橘子冰沙|糖渍橘皮|普洛赛克泡沫

Tangerine Sorbet | Candied Zest|Prosecco Spuma

主菜|MAIN COURSE

低温风味海鲈鱼

BRANZINO IN CROSTA DI ERBE

低温风味海鲈鱼|鸡油菌|松露土豆泥|紫花菜脆片

Slow Cooked Sea Bass Fillet in Herbs Crust|Chanterelle

Truffle Potato Spuma| Purple Cauliflower Chips

或or

红酒羊腱

STINCO DI AGNELLO BRASATO

巴罗洛红酒炖羊腱|芝士玉米糊|焦糖落地球|核桃

Braised Lamb Shank in Red Wine|Polenta and Taleggio Cheese|

Caramelized Radicchio|Walnuts