Antipasti

• Amberjack with garden citrus
  served with Ligurian curry sauce with Prà basil, grilled green apples, lovage emulsion
  55
• Poached bay langoustine
  served with spinach salad, pine nuts, raisins, pine nut emulsion, and prosciutto
  55
• Sweetbread cured in salmuera seca
  with wild liguria herbs chimichurri, all’uccelletto beans with koji and charred escarole
  50
• Cantaloupe melon
  scapece-style zucchini, preserved trombetta squash, zucchini flower and mint gelato, candied pumpkin seeds
  45

Primi piatti

• Sourdough farfalle
  tossed with salted peanut extract, barbecued broccoli, chinotto cream
  50
• Fresh durum wheat spaghetti
  with raw local violet shrimp, black cabbage emulsion, orange, confit tomatoes, and marjoram aromas
  55
• Risotto inspired by stuffed red pepper
  with marinated scorpionfish, fried anchovies, Taggiasca olive dust, and aceto balsamico tradizionale Oro from Acetaia San Giacomo
  55

Secondi piatti

• Balsamic-glazed duck
  with marinated cassis beets, grilled blackberries scented with Prà basil and peaty whisky gel
  160
• Seabass
  with almond emulsion, Swiss chard, snow peas, and datterino cherry tomatoes
  75
• Turbot
  with sake-marinated asparagus, morel mushrooms and grilled lettuce Béarnaise sauce
  95
• Veal fillet
  marinated in Dijon mustard, poached leek, carrot textures, hay, and Robert sauce
  60

Dessert

• Pavlova
  meringue with raspberry semifreddo, kiwi carpaccio, whipped cream with fruits, lime, and basil ice cream
  30
• Blackberry soufflé
  with rice milk cream and rosemary, and variations of blackberries
  35
• Cabossa
  with creamy Brigasca sheep buttermilk and dill, pear mousse, and dill ice cream
  30

NATURALIA

Vegetable tartlet with robiola cheese and herb concentrate,

kumquat mustard and vinegar, purslane and loquats

Cantaloupe melon, scapece-style zucchini, preserved trombetta

squash, zucchini flower and mint gelato, candied pumpkin seeds

Mandilli de sea pasta with pesto hydrosol

Primavera of the gardener

Cabossa, Brigasca sheep buttermilk, dill, and pear

160 euro per person

INCONTRI

Amberjack, garden citrus, Ligurian curry with Prà basil,

green apple, lovage

Poached bay langoustine, spinach, pine nuts, raisins, cured ham

Cantaloupe melon, scapece-style zucchini, preserved trombetta

squash, zucchini flower and mint gelato, candied pumpkin seeds

Fresh durum wheat spaghetti, local violet shrimp,

black cabbage, orange, confit tomatoes, and marjoram

Local sea bass, almonds, Swiss chard, snow peas, and datterino cherry tomatoes

Veal fillet, Dijon mustard, leek, carrot, hay, and Robert sauce

Cabossa, Brigasca sheep buttermilk, dill, and pear

200 euro per person

INCONTRI Condensed

Amberjack, garden citrus, Ligurian curry with Prà basil,

green apple, lovage

Cantaloupe melon, scapece-style zucchini, preserved trombetta

squash, zucchini flower and mint gelato, candied pumpkin seeds

Fresh durum wheat spaghetti, local violet shrimp,

black cabbage, orange, confit tomatoes, and marjoram

Local sea bass, almonds, Swiss chard, snow peas, and datterino

cherry tomatoes

Cabossa, Brigasca sheep buttermilk, dill, and pear

170 euro per person

Allergies and intolerances
We can usually cater for most health or allergy related dietary requests, it would be best for us to have prior notice.
We will do our best to adapt, when possible, our menus and single dishes according to each individual guest's dietary requirements.
We also always have gluten free alternatives, including bread and all the bakery house-made products.