Instinct Tasting Menu
Served exclusively to the whole table
DUCK FOIE GRAS TERRINE
Roero apricot chutney and whole grain pain brioche -26
STUFFED ZUCCHINI BLOSSOMS
sheep ricotta, Swiss chard and lemon grass infused tomato coulis -18
GUITAR STRING CUT SPAGHETTI WITH ANCHOVY BUTTER
and Pantelleria caper dust -21
RUMP STEAK OF PIEDMONT BEEF
greenbeans, creamy potatoes and sauce Béarnaise -27
BLUEBERRIES IN TWO TEXTURES
lemon zest granola and fresh pollen-infused ice cream -11
TASTING OF ARTISAN CHEESE FROM THE CART
3 pieces -9 or 7 pieces -18
Five course, drinks not included -75
