Kitchen brigade
Executive Chef – Frederik Lasso
Sous Chef – Gabriele Del Papa
Chef de partie – Riccardo Pomanti
Waitstaff
Daniele Zunica
Renato Scarselli
Ancient grains flour sourdough bread
Selection of Abruzzo DOP Extra Virgin Olive Oils
TASTING MENU
NEOCLASSICISM CONSIDERATION
Welcome Entrée
Checkpeas and tomato
Chitarra with lamb genovese
Maiale Nero with tuna sauce
Pepatello
Small pastries
€ 45
You can add one or more of the following:
Prosciutto delle grotte and pecorino cheese
Ceppe di Civitella
Grilled lamb and onion
Sheep ricotta
Each additional dish: € 10
For a better service, the menu should be ordered by the entire table
Cover, wine and drinks not included
EAST WIND
Welcome Entrée
Deer and cherry
Betroot and peanuts
Pasta, paprika and chicken
Trout, cooking cream and horseradish
Bombolone and rosehip
Small pastries
€ 65
You can add one or more of the following:
Bread and fish
Potato, pork and sheep
Pigeon and onion
Custard, whipped cream and honey
Each additional dish: € 12
For a better service, the menu should be ordered by the entire table
Cover, wine and drinks not included