Post on 28-May-2020
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STARTERS
Lobster, vanilla flavoured Jerusalem artichokes, peas and asparagus
Tender creamy cuttlefish, “sconcigli” sea snails, leeks cream
and grey mullet “bottarga”
Scallops, crispy biscuit, apple cream and smoked potatoes
Veal cheek, foie gras escalope, tripe broth and “Purgatorio” beans
Tender creamy artichokes, “Pitzalis” ricotta cheese and cress cream
Organic poached egg, asparagus cream, “scorzone” truffle
and dried tomatoes
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FIRST COURSES
Risotto, pears, “Bracciano” pecorino cheese, “Sarawak” pepper
and broad beans from our garden
Fresh homemade “Tortelli” pasta filled with foie gras,
leek cream and pumpkin
“Campo dei Fiori” spaghetti pasta, “bottarga”, lemon
and broccoli from our garden
“Fregola sarda”, squids, artichokes and coffee powder
Fresh homemade “Fagotti” pasta filled with shellfish, clams,
asparagus and creamy bisque
“Risina” beans soup, cauliflower and small langoustine
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FISH MAIN COURSES
Sea bass, glasswort, salsify and spiced orange cream
Scorpion fish, smoked cauliflower and molluscs cream
Sautéed amberjack, mussels cream, artichokes and dill
Cod, violet potatoes cream, roasted pepper, anchovies
and olives from “Gaeta
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MEAT MAIN COURSES
Fillet of beef, “ras el hanout” flavoured eggplants and beetroot cream
Pigeon, foie gras cream, tender creamy shallots and endive
“Abbacchio IGP” lamb, “del Solco Dritto” chickpeas cream
and artichokes from our garden
Rib eye steak, potatoes with lard and sautèed spinach
(for two people)