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Antipasti

La Chianina “assaggi di tartare”

Tortino di porcini crema di noci e pecorino

Antipasto di salumi di cinghiale

Degustazione di mare misto

Insalata di mare (scampo*, mazzancolle, seppia) con crudité di verdure e citronette alla senape

Crudo di ostriche “fin de claire” n. 6

Polpo* arrosto zucca & porcini

Battuta al coltello di tonno, pinoli, tartufo e cipolla rossa di Tropea

Budino di granchio, porro, burrata affumicata e barberosse

Terrina di mare con crostone di pane agliato

Cozze ripiene

Primi Piatti

Pici crema di pecorino, radicchio e prosciutto di cinghiale croccante

Pappardelle in salsa di cacciagione

Linguina pastificio “Fabbri” in salsa di astice

Caramelle ripiene di burrata e tartufo con gamberi rossi e pistacchi di bronte

Risotto carnaroli “acquerello invecchiato 7 anni” con frutti di mare freschi

Spaghetti alle vongole veraci e bottarga di muggine

Gnocchetti di zucca, capesante e tartufo

Calamarata in salsa di gallinella, fiori di zucca e pomodorini gialli

Secondi Piatti

Filetto di manzo, crema al tartufo nero e porcini trifolati

Guancia di maiale cotta nella birra e purè di patate limonato

Stufato di Cinghiale in umido con polenta e olive di monte

Frittura di paranza e verdurine

Trancio di cernia nostrale, spinacini croccanti e fiore fritto

Grigliata di mare con pescato, scampi*, mazzancolle, seppie, tonno

Branzino in crosta di sale accompagnata da verdure sott’olio e sotto aceto di nostra produzione (minino per 2 persone)

Tagliata di tonno, crema di patate americane e pistacchi di bronte

Frittura di calamari*, gamberi e verdurine

Stoccafisso con patate

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