Vegetarian menu that can be revisited as vegan
Arancini on two pepper sauce and crispy fennel
Porcini risotto with truffle oil and parmesan wafer
Pansoti stuffed with seasonal herbs and ricotta, walnut sauce and 18 months old parmesan
Figs and mascarpone tarte with chocolate biscuit base
Millefoglie, forest fruit, homemade 70% dark chocolate and chantilly