The Tasting Room - Menu completo

With Yuzu and Chile Mango Topped with Watermelon Tartar

Topped with a Vanilla Gelato scoop

Flourless Cake served warm with a scoop of Coconut Gelato

Cured Meats with Cornichons Marinated Olives and Dijon Mustard

with Tapenade Lemon and Caper Berries

With Roasted Apple Ginger Saffron Broth

Ceci Beans Chorizo Arugula and Slowly Cooked Tomato Jam with Preserved Lemon Oil

Served with Cheddar Grits and Onion Marmelade

Accompanied with Sweet Potato Gnocchi Red Chard and Cassis Jus

Sided by Fingerling Potato Salad with Mustard Vinaigrette

Served with Foie Gras Demi Glace

Served with Porcini Mushrooms and Via Elisa Parpadelle Pasta

Chefs Choice of Seasonal Crème Brulee

Baked Brioche soaked in Citrus Flavored Rum Syrup with Fresh Whipped Cream

Valhrona Chocolate Biscuit with Roasted Hazelnut

Our selection of three sorbets

Served with a Scoop of Gelato Caramel Sauce and Hazelnuts

Served with Arugula and Sauce Beurre Blanc

Goat Cheese Micro Greens Pumpkin Seeds Apple Syrup

With Radicchio Pancetta and Sage

With Watermelon Jam Arugula and Lemon Vinaigrette

Three thin layers of Almond Sponge Cake soaked with Espresso-Kahlua and served with a scoop of Raspberry Gelato

with Basil and Buffalo Mozzarella

with Roasted Tomato and Fresh Mint

Cooked in a White Wine and Garlic Broth

Served with Tasso Gravy

With Tomato Concassee Pernod Celery Foam and Mushrooms

Buffalo Mozzarella Organic Tomatoes Pickled Onions and Basil Oil

Candied Walnuts and Gorgonzola Vinaigrette

Served with Espresso Demi Glace