Tasting menu - only available for the whole table
Menu performed by the Year 3 Culinary Arts Sous Chef students of Apicius International School of Hospitality for the Advanced Italian Restaurant Cooking II Experiential Learning course.
€ 38,50 · 10 Units
Amuse Bouche of the day
Appetizer
-
Mushrooms risotto arancini
With garlic and parsley foam
(d, b, g)
First Course
-
Tagliolini pasta with baby squid
With sage and Pecorino fondue
(b, e, g)
Main Course
-
Salmon with balsamic glazed beetroot
Served with roasted cauliflower and potato soft puree
(n, e, g)
Dessert
-
Dark chocolate mousse
With raspberries
(g)
* Tasting menu includes wine pairing with each course