Tasting
THE TUNA SLICE
Small vegetables, smoked oil, Barolo vinegar
CUTTLEFISH
Truffle cream, egg yolk and puffed buckwheat
"Cascina Oschiena" Risotto
Eggs and eggs
AMBERJACK
Almond, fennel and lovage
SAINT HONORE'
Puff pastry, chocolate, cream, cream and crunchy cream puff
Starter
SCALLOP
Tubers and roots
CUTTLEFISH
Truffle cream, egg yolk and puffed buckwheat
OCTOPUS SKEWER
Mix salad, Sriracha mayonnaise
VINEYARD SNAIL
Grilled escarole and goat cheese
CHICKPEA HUMMUS
Seaweed crackers, avocado and tomato
Veal in tuna sauce "Lève"
Pata negra
Cebo de campo
TRIBUTE TO THE ISLA
Grilled Carabineros, soft egg and homemade chips
First Courses
CHEESE CAP
Pata negra ragù and parmesan fondue
RISOTTO “CASCINA OSCHIENA”
Eggs and eggs
SPAGHETTI "MANCINI"
Lobster and basil
MEZZE MANICHE “MANCINI”
Cheese and pepper, tuna tartare
GNOCCI
Clam and chanterelles mushrooms
The Crudes
Plateau "Lève"
Seafood, shellfish and oyster
CRUDES
Of fish and shellfish
OSTRICHE GILLARDEAU
RED PRAWN TARTARE
Strawberry grapes, buffalo mozzarella
AMBERJACK TARTARE
Pomegranate, apple and spinach
THE TUNA SLICE
Small vegetables, smoked oil, Barolo vinegar
BEEF FASSONA TARTARE
Raw meat, its condiments and toasted bread
WHITE FISH AND SHELLFISH CEVICHE
Coconut and mango
Main Courses
STEAMED FISH
Vegetables and yuzu mayonnaise
AMBERJACK
Almond, fennel and lovage
SALTED COD
Leek, hazelnut, umeboshi and truffle
PATA NEGRA ABANICO
Porcini mushrooms and black cabbage
THE FRIED
Red prawns, squid, scampi and barbed fish with wasabi mayonnaise
FASSONA FILLET
Miso potato and its base
Desserts
APPLE TARTE TARTIN
Vanilla cream and cream
CHOCOLATE
Raspberry and peanuts
Tiramisù Lève
SAINT HONORE'
Puff pastry, chocolate, cream, cream and crunchy cream puff
Torrija
Cherry tomatoes, mix berries and vanilla cream
