MOMENT Here and Now • my thoughts in six dishes Euro 180 The menu is for the whole table
DIALOGUE Apulian purple prawns in acidity and spiciness Warm spaghetti, bitter herbs, marinated sturgeon and its roe Sturgeon, parsnip and black truffle Puff pastry, hibiscus, orange and hazelnut Euro 150 The menu is for the whole table
CONNECTIONS Artichoke cooked in crust, wild garlic, coffee and savoury sabayon Piedmontese beef, sweet and sour carrots and bone marrow Ravioli filled with duck, flower and orange Grilled Bergamasca giant sheep with seasonal vegetables Chocolate soufflé, pears and Marsala Euro 160 The menu is for the whole table
STARTERS Bellavista Hill Primizie Artichoke cooked in crust, wild garlic, coffee and savoury sabayon Pink oyster, buttermilk and raspberry Apulian purple prawn in acidity and spiciness Piedmontese beef, sweet and sour carrots and bone marrow
PASTA AND RICE Franciacorta risotto Alberto Quadrio's Pasta in Bianco Warm spaghetti, bitter herbs, marinated sturgeon and its roe Ravioli filled with duck, flower and orange
MAIN COURSES Sicilian langoustine and carrots Sturgeon, parsnip and black truffle Barbecued beef, marinated peppers and hazelnuts Grilled Bergamasca giant sheep with seasonal vegetables
DESSERT Strawberries, rhubarb and Mariella’s roses Chocolate soufflé, pears and Marsala Puff pastry, orange, hibiscus and hazelnut RECOMMENDED SELECTION ADVISED Two courses at your discretion and a dessert • Euro 130 Three courses at your discretion and a dessert • Euro 140
WINE PAIRING 4 glasses • Euro 90 6 glasses • Euro 120
NON-ALCOHOLIC ELIXIR 4 glasses • Euro 70 6 glasses • Euro 90
EXECUTIVE CHEF
Alberto Quadrio RESTAURANT MANAGER
Nicola Manganaro In case of allergies or/and intolerances, please inform the dining room staff
IN THEIR HANDS A L D O , the courgettes and the other vegetables A N D R E A , the tomatoes and more D A N I L O , its unique meat D I E G O , the herbs F I L I P P O , the menu paper and more G I U S E P P E , discoverer of flavours I VA N O , the guardian of our gardens L A U R A , the aromas and small berries N A N D O E A N D R E A , the fishermen from lago d’Iseo S A B R I N A , vegetable and flavours S I LVA N O , mountain pasture and the sheeps