STARTERS

Cured ham “Pio Tosini” with black truffle, gnocco fritto and red onion marmalade (1)

Artichoke confit, soft-boiled egg with herbs, pecorino cream and bottarga (3,4,7)

Milanese “mondeghili”, saffron mayonnaise and red cabbage salad (1,3,7,8)

“Gennusbunker” cheese selection, with laminated brioche bread and fig marmalade (1,3,7)

MAIN COURSES

Legume and pumpink soup, black cabbage and smoked paprika

“Riserva San Massimo” rice with late radicchio in red wine and melted tomino (7,9)

Spaghettone “Benedetto Cavalieri” with clams and mullet bottarga (1,4,14)

Plin ravioli, roast sauce and black truffle (1)

SECOND COURSES

Fioraio-style mixed fried seafood (1,4,7,8)

Fioraio-style swordfish rolls (1,2,4,12)

Roasted turbot steak, turnip greens and anchovy and lemon cream (4,9)

Rostin negàa with mustard potato purée (1,5,7,10)

Duck breast and thigh, cabbage roll and mushroom fricassee (5,7,9)

Desserts

Lime and ginger crème brulée (3)

Fioraio-style Mont Blanc (1,3,7,8)

Dark chocolate tart, raspberry sorbet and whipped cream (1,3,7)

Pineapple carpaccio marinated in cardamom, berries and pomegranate