EASTER LUNCH MENU
Sunday April 5th 2026
CHEF’S WELCOME
Montanarina, tomato and basil
Tartlet with peanut and beef tartare
Crescentina with Mora Romagnola cured coppa
Mortadella terrine with balsamic vinegar pearls
***
STARTERS
Asparagus, egg yolk, pecorino cheese, black truffle and morel stuffed with herb ricotta
******
Quail, purple potato, baby chard and soy, served with a contemporary “casatiello”
******
FIRST COURSE
Tortello stuffed with Neapolitan ragù, Parmigiano Reggiano and basil
******
MAIN COURSE
Barbecue-roasted lamb, savoury zabaglione, artichokes and fermented black garlic
******
DESSERT
“Caruso”: Bolognese milk pudding? No. Neapolitan pastiera
EURO 150 PER PERSON
BEVERAGES NOT INCLUDED
To further enhance your culinary journey, our sommelier proposes a curated three-glass wine pairing, available at €50 per person.
Champagne “Les Arpents” Maurice Choppin paired with the Chef’s Welcome Selection and starters
Sangiovese “Mai Uguale” – Tenuta Saiano paired with the first and main courses
Albana Passito Colle del Re – Umberto Cesari paired with dessert
Alternatively, guests are welcome to explore our wine list



