Salmon trout, burnt leek, wasabi
Carrot essence
Roe deer tartare, cherry blossoms, thyme, green asparagus
Pomace cannellone, escarole and banana
Inside and outside the water: frog, snail, batak berry, cauliflower
“M’intrippa”: tripe, hay cheese, pear and juniper
Freshwater bass, potato, herbs
Spaghetti with wild garlic, fir oil, dried pepper
Wellington, chestnut and Jerusalem artichoke fudge
Rice ice cream, sake, cranberry umeboshi
Broad beans, peas, elderflower
Cod, fennel, milk, Piave stravecchio
Celeriac, head cabbage, goat cheese, orange mayonnaise, black truffle
Marinated deer, flavors and aromas of the forest
Egg ravioli, white asparagus
Potato gnocchi, green asparagus, chicken broth and Parmesan
Chamois ravioli, poppy seeds
Quail, morels
Fruits and vegetables salad with olive oil ice-cream
Mixed desserts
