Dinner

  • 18-Risotto al Salto with sliced Veal Kidneys
  • 8-Duck Egg fried in olive oil, Pimenton Salt
  • 15-Cocktail Meatballs in Clear Broth
  • 12-Bagna Cauda
  • 26-Cod and Mussels steamed in Hard Cider, Tarragon, Creme Fraiche
  • 28-Deviled Dark Meat Chicken with Escarole, Anchovy and Vinegar
  • 32-Grilled Whole Branzino, toasted Fennel Oil
  • 28-Lamb Neck Stew with green sauce Zhug
  • 34-Roasted Duck Breast, Braised Beans and Smoked Tomato Vinaigrette
  • 10-Swiss Chard and Leek Gratin
  • 8-Red Chicories Salad with Crumbled Blue Cheese, Scallions and Chopped Parsley
  • 10-Roasted Broccolini and Spigarello, Garlic, Lemon, Chili Flake and Pecorino
  • 10-Fresh 'sauce' Tomatoes stewed in Seasoned Butter
  • 16-Sauteed Chanterelle Mushrooms on Toast