When: Tuesday January 13th - 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
Panzerotto ripieno di ricotta, capperi e lime
Panzerotto filled with ricotta, capers, and lime
Lenticchie Beluga al bacon, paté di fegato, saba, pan brioche tostato al pepe lungo
Beluga lentils with bacon, liver pâté, saba (grape-must syrup), and toasted brioche with long pepper
Tortelli fatti in casa ripieni di ossobuco, jus alla gremolà, fonduta di parmigiano 24 mesi
Handmade tortelli filled with ossobuco, gremolata jus, and 24-month aged Parmigiano fondue
Spalla di capretto arrosto al ginepro, patata dolce al burro e timo
Roasted kid goat shoulder with juniper, sweet potato with butter and thyme
Soufflé al cioccolato con coulis al mandarino
Chocolate soufflé with mandarin coulis
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.
