Parlor

Charcuterie board

Cheese selection

Twelve cheeses from different milks, ageing, and provenance, served with jams, fruit compotes, and honey

Eggplant parmigiana on a stick

Tomato reduction, Parmigiano fonduta, basil pesto

Beef tartare

Marinated radicchio, Parmigiano fonduta, mustard crisp

Foie gras terrine

Brioche, mango, cardoncelli mushrooms

Cantabrian anchovies

Toasted bread, buffalo butter

Amberjack ceviche

White peach and basil, green tomato and jalapeño extract

Marinated salmon

Bean hummus, shellfish reduction and sautéed edamame

Lasagna verde alla bolognese

Available at lunch only

Tagliatelle al ragù

Classic Bolognese meat sauce

Tortellini in brodo

Strictly in capon broth

Passatelli asciutti

Courgette cream, confit cherry tomatoes, stracciatella, courgette flowers

Cappelletti with squacquerone and nettles

Rocket pesto, sausage, balsamic vinegar reduction

Plin stuffed with young cockerel alla cacciatora

Brie fondue, chanterelle mushrooms, a Sangiovese reduction with juniper and cocoa beans

Risotto with pea cream

Sautéed baby squid, burrata cream, crusco pepper, bergamot gel

Artisanal spaghettoni

Cuttlefish ragù, yellow datterino tomato purée, candied lemon and black olive powder

Cotoletta alla bolognese

Bone-in veal cutlet breaded and golden in clarified butter, with Parma ham and Parmigiano Reggiano, finished in tortellini broth

Beef tagliata

Tonnato sauce, roasted peppers, fresh rocket, crispy capers

Roast duck breast

Glazed with honey and soy, charred spring onions, cardoncelli mushrooms, apricot and sage chutney, sour cream

Meagre tartare

Candied celery brunoise, cucumber gel, green apple and mint ice cream

Bluefin tuna belly

Friggitelli peppers, melon gazpacho, almond and garlic sauce, and a cuttlefish ink wafer

Roasted potatoes

Friggione bolognese

Salad with endive, almonds and Parmigiano shavings

Seasonal vegetable ratatouille

Warm chocolate fondant

Dark chocolate, mascarpone cream

Cream & sour cherries

Custard ice cream, Fabbri amarene, cocoa crumble

Sorbet of the day

Apple tatin

Caramelised apples, warm Calvados crème anglaise, cinnamon ice cream

Rice cake from the tradition

Firm, fragrant, served warm

Our tiramisù

Lemon & strawberries

Tartlet, lemon curd, strawberries, chantilly

Coconut & passion fruit

Coconut mousse, passion fruit, almond crumble

Cheese course

Selection of six cheeses with compotes, mustards, and honey