San Lorenzo Restaurant

Menu Contemporary

7 portate: pancake di baccalà, patate mimosa e cipolle rosse lentamente grigliate; capesante alla plancha con radicchio in carpione e bottarga di tonno; ravioli arrostiti ripieni di cavolo e mascarpone, caviale e tè affumicato; fusilli irpini con carciofi, fonduta di Castelmagno e lumachine fritte; vitello glassato, cicoria e pompelmo; maialino di Mora Romagnola allo spiedo; cilindri di zucca marinata, gelato alla vaniglia e caramello salato. Vino escluso, per tutti gli ospiti del tavolo

Menu Discovery

7 portate: ricciola semicotta con verdure in bagna cauda; cacciucco con filetto di scorfano; spaghetti alla chitarra con frutti di mare e bottarga di muggine; la nostra zuppa di fagioli; lombo di vitello; spalla d'agnello con crema di cavolfiore e panissa; intorno al castagnaccio. Vino escluso, per tutti gli ospiti del tavolo

The king crab: the jelly with smoked vinegar, the salad with stracciatella, the crumpet with spring onion

Tepid lobster salad, endive with marjoram leaves, ginger and coral sauce

Half-cooked amberjack with bagna cauda vegetables, hazelnut cream and spicy tomato sauce

Light beef tartare, sweet and sour eel, sea urchins, celery and almond cream

Spaghetti alla chitarra with seafood, bread crumbs and grey mullet bottarga

Maccheroni with garlic, extravirgin olive oil and chilly pepper, with prawns and Castelluccio lentils in cream

Risotto with pumpkin, calf's head cubes marinated with vinegar, pumpkin-seeds and toasted barley

Ravioli filled with stewed capon, its giblets like a cibreo and salty ricotta

Cacciucco fish soup with scorpion fish fillet first steamed and then fried; white turnips sautéed with peanuts

Red mullet fillets wrapped in Toscan bread, candied fennel purée in extra-virgin olive oil and stewed sea-snails

Drum fish cooked on its skin, glazed artichokes, roasted calf sweetbreads with horseradish

Veal loin cooked in the pan with pepper, Jerusalem artichokes, potatoes, black salsifies and red chicory

Mora Romagnola's baby pork cooked on the spit, parsley root in tinfoil, green sauce and lemon

Selection of Italian cheese from the trolley

Walnuts and Nocino, carrots, candied grape and pear

Crunchy pearl of Gianduia, with caramelized hazelnuts and milk chocolate, grapefruit and strawberry grapes

Around the Castagnaccio: chestnut, honey and apples, pine-nuts and rosemary

Marinated pumpkin tubes, white vanilla ice-cream and citrus drops

Tarte tatin of apple, traditional iced cream and salted caramel toffee