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WELCOME APERITIF
Selection of amuse bouche by Chef Roberto Allocca
DUBL + Millesimato, Metodo Classico – DUBL
CATCH OF THE DAY
Carpaccio with bitter chicory e anchovy garum, sea urchins and tuna roe
Champagne Brut Réserve – Boizel
RISOTTO
creamy with citrus fruit, oyster, and parsley oil
Sophia, Vino Bianco – Basilisco
POACHED OCTOPUS
and his stew, buttery potatoes, and black olives paté
Les Durots, Meursault AOC – Pierre Morey
QUAIL
with his consommé, filled with black truffle, shades of celeriac
HISTORICAL SPECIAL SIZE: Serpico, Irpinia Aglianico DOC – Feudi di San Gregorio
PRE DESSERT
PASSION
Soft of burnt chocolate, rhubarb in chili osmosis,
beetroot sorbet and craft beer
Angelorum Recioto, Recioto della Valpolicella Classico DOCG – Masi
PETIT FOUR
GRUPPO ARECHI SOUND COMPANY – SAX MUSIC ENTERTAINMENT
