Salmon trout, burnt leek, wasabi
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
Wellington, chestnut and Jerusalem artichoke fudge
Spaghetti with wild garlic, fir oil, dried pepper
Rice ice cream, sake, cranberry umeboshi
Carrot essence
Fruits and vegetables salad with olive oil ice-cream
Quail, morels
Chamois ravioli, poppy seeds
Potato gnocchi, green asparagus, chicken broth and Parmesan
Egg ravioli, white asparagus
Marinated deer, flavors and aromas of the forest
Celeriac, head cabbage, goat cheese, orange mayonnaise, black truffle
Cod, fennel, milk, Piave stravecchio
Broad beans, peas, elderflower
Mixed desserts
