Kitchen for two


Beginnings
Maturity


Bread and yeast
Amuse bouche
Chicken pate, rolled in chia seeds, skilfully and nicely complemented with herb butter and pickled Jerusalem artichoke,


Beetroot and lemon
Roasted beetroot tartar with balsamic caviar and horseradish, lemon mayonnaise, pickled beetroot, torn brioche and beetroot vinaigrette.
Trout and celery
Charred trout with caviar and red onion, pickled and marinated in wine, cream of roasted celery and caramelized green apple.


Onion and egg
Scrambled eggs with roasted shiitake mushrooms, chilies and chives, roasted onions, poached egg yolk and roasted onion sauce with miso paste.
Rice and clams
Shrimp-based risotto with scallop roe, scallops, clams and their soup.


Yogurt and tomato
Yogurt, candied tomatoes, pickled tomatoes, microwave chive sponge cake and homemade “mixture” between mozzarella and cottage cheese
Duck and carrots
Roasted duck with garam masala, buttery fregola, roasted carrot cream, lemon oil, pickled carrots and green apple, garam masala and chilli sauce.


Strawberries and thyme
Strawberry ragout with smoked jalapeno, strawberry gel, roasted pistachio sponge cake, broken white chocolate, lemon thyme ice cream.