When: Thursday February 19th - 20.30
Chef: Stefano Ratti SR Cooking Lab
Stefano's cuisine blends classic Italian traditions with a modern, refined approach. Focused on high-quality ingredients, seasonality, and simplicity, his cooking honors authenticity while embracing contemporary creativity. Known for both technical skill and thoughtful execution, Chef Ratti creates memorable dining experiences rooted in Italian culinary heritage.
MENU
Spuma di patata affumicata, funghi trombetta, crostini.
Smoked potato foam, trumpet mushrooms, crostini
Uovo fritto, purè di cavolfiore bruciato, salsa civet.
Fried egg, burnt cauliflower purée, civet sauce
Lasagna fatta in casa gratinata con ragù di coda alla vaccinara, fonduta di pecorino.
House-made gratinéed lasagna with coda alla vaccinara ragù (Roman oxtail ragù), pecorino fondue
Controfiletto di cervo marinato al ginepro, jus all'aceto di mele, tarte tatin dolce e salata.
Juniper-marinated venison sirloin, apple-cider vinegar jus, sweet-and-savory tarte Tatin
Pere martin sec al vino rosso, zabaione al marsala, amaretto.
Martin Sec pears in red wine, Marsala zabaglione, amaretti
Pane, acqua, caffè e liquori dopo cena inclusi 58 euro cad.
Bread, water, wine, coffee and after dinner liquors included 58 euro p.p.
Per questa cena, considerata la natura del menù proposto, non è possibile apportare modifiche alle portate previste per diete vegetariane o vegane. Grazie per la comprensione.
Due to the nature of the menu prepared for this dinner, we are unable to accommodate changes to the selected courses for vegetarian or vegan customers. Thank you for your understanding.
