CARPE DIEM

 

Antonino Cannavacciuolo’s taste journey

 

Shrimps, mozzarella tartare, chicory salad, turnip greens

 

Plin with duck, foie-gras soup, buffalo milk

 

Codfish, codfish, codfish

or

Beef’s cheek and tail, onion vanilla purée,celery sauce

 

Pre dessert

 

Villa Crespi Dessert

 

150,00
per person

 

—

 

You are invited to combine your menu with:

 

Wine paring “Carpe Diem” selection

70,00
per person

 

Cheese selection from our trolley

20,00
per person

ITALIAN JOURNEY
FROM SOUTH TO NORTH

 

Antonino Cannavacciuolo’s taste journey

 

Sicilian scampi “pizzaiola” style, octopus water

 

Gragnano’s linguine with squids and rye bread sauce

 

Red mullet, potatoes, black cabbage, smoke provola

 

Pigeon, foie gras and smashed cocoa beans, Banyuls sauce

 

Pre dessert

 

Villa Crespi Dessert

 

190,00
per person

 

—

 

You are invited to combine your menu with:

 

Wine paring “from North to South” selection

90,00
per person

 

Cheese selection from our trolley

20,00
per person

STARTERS

 

Sicilian scampi “pizzaiola” style, octopus water
45,00

 

Local snails, white turnip, classic piedmont green sauce
60,00

 

“Tonno vitellato” raw tuna slices, veal and dashi broth, ginger and lemon
50,00

 

Foie gras terrine, pineapple and smocked mackerel
50,00

 

Endive, squid-fish and clams
45,00

 

Breaded amberjack fish, turnip greens, garlic sauce
50,00

 

Piedmont raw meat, oyster and Asetra caviar
60,00

PASTA AND RICE

 

Gragnano’s linguine with squids and rye bread sauce
40,00

 

Carnaroli rice, local butter, sage and smoked herring
40,00

 

Plin with duck, foie-gras soup, buffalo milk
40,00

 

Homemade Cappelletti, pigeon stew, sour yogurt, raspberry and mushroom
50,00

 

Flavored saffron Spaghetti, sea urchin and crispy quinoa
50,00

 

Borlotti beans tagliatelle, mussels and codfish tripe
45,00

FISH

 

Codfish, codfish, codfish
50,00

 

Turbot fish, squash and hazelnuts
60,00

 

Eel “beccafico” style, endive and oranges
60,00

 

Red mullet, potatoes, black cabbage, smoke provola
50,00

 

Lobster, caviar and chicken broth
(served in two courses)
70,00

MEAT

 

Pigeon, foie gras and smashed cocoa beans, Banyuls sauce
60,00

 

Veal kidney, mango and fresh wild herbs
50,00

 

Quail, scampi, oysters veils
60,00

 

Beef’s cheek and tail, onion vanilla purée, celery sauce
60,00

 

Orange duck, grilled leek, shiso mayonnaise
60,00

 

Baby pork, chestnuts, celery and chervil root
60,00

 

—

 

Cheese selection
30,00

DESSERT

 

Ladyfinger biscuit and olive oil, olive ice cream and ginger
25,00

 

Honey, aloe vera and pollen
30,00

 

Planet of the hazelnuts
30,00

 

Amaretto bonet sphere
25,00

 

Chocolate
30,00

 

The falsified egg
30,00

 

Mandarin, yogurt and chocolate
20,00