Easter Menù

• Kataifi nest with prawns, baby salad and avocado

• Savory Babà with Culatello and pickled vegetables

• Fresh filled pasta with leek and potatoes, in a prawn bisque with mullet bottarga

• Green asparagus Risotto and egg mimosa

• Yuzu sorbet

• Slow-cooked hanger steak with purple potato purée and sautéed wild greens

• Thyme Lamb Chops (served in the middle of the table)

• BOTANICA
Strawberry aspic, Vietnamese-origin milk chocolate mousse, strawberry and rhubarb compote on pistachio crumble

• Coffee

Wines selection by Enrico de Togni

• 1 glass of CASEO | Pinot Nero Brut | Spumante “Metodo Charmat”

• 1 bottiglia per 2 persone a scelta tra:
POGGIO AL TUFO | Vermentino | Toscana Igt
TOMMASI | Arele | Rosso Trevenezie Igt

• 1 glass of CASEO | Moscato | Spumante Dolce