MOMENT
Here and Now my thoughts in six dishes
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
E u r o 16 0
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
Citrus symphony
Chocolate soufflé, pears and Marsala
Puff pastry, orange, hibiscus and hazelnut
Two courses at your discretion and a dessert • Euro 130
Three courses at your discretion and a dessert • Euro 140
WINE PAIRING
EXECUTIVE CHEF
Alberto Quadrio
RESTAURANT MANAGER
Nicola Manganaro
In case of allergies or/and intolerances please inform the dining room staff