Feast

Our evening of indulgences will include a feast inspired by the Pope's celebrations created and prepared by Yagyu no Kagetoki.

AL TAVOLO

NOCI E FICHI SECCHI

“An Effective Proof Against Poisons”

Walnut, Fig, Rue, Grape Must, Salt 

ORZATTA CON CEDRON I MIELE 

Warm drink of Barley, Citron and Honey 

PRIMO PIATTA 

SERVITI A LA CREDENZA 

CROSTATE 

Butter-fried toasts and pastries; topped with a chilled selection of accompaniments

ACETOSELLA CYNARA CARDUNCULUS 

Tangy Wood Sorrel; preserved with  Summer Thistles; preserved with

Crabapple Verjus, Vinegar and Oil  Vinegar, Honey, Asafetida and Cumin root

BARBAGLIA DI PORCO GIUNCATA 

House-cured Guanciale; sauced with Fresh curds of Goat's Milk

Crabapple Verjus, Grape Must, Herbs and Spices with Cinnamon and Saffron 

TOMMACELLE FEGATO D'OCA 

Goose Foie Gras, Currants, Beef Marrow, Cloves and Saffron; enrobed in Pork Caul 

TOURTE DI CIPOLLATA 

Custard tart of roasted Onions, Almonds and Sour Raisins 

MOLIGNANE RIPIENE 

Eggplant stuffed with Walnuts, Almonds, Cheese, Garlic and Spices; with reduced Orange sauce 

OLIVE VERDE DI NAPOLETANE

House-cured Neapolitan Olives

SECONDO PIATTA 

SERVITI A LA CUCINA 

TOURTE DI CAVOLFIORE 

Double-crusted Cauliflower tart with Cheeses, Eggs, Mint, Marjoram and Cinnamon 

SUPPA DI FUNGHI 

Sops of Field Mushrooms; served over coal-fired Spelt bread 

MACARONI DI STILETTO FERRO

House-rolled Wheat pasta with aged Sheep’s Cheese, Butter, Saffron and Cinnamon 

CAULI CAPPUCI STATI IN SALE 

Salted Cabbage, braised with fat Beef; served in roasted Garlic sauce 

MINESTRA DI RISO 

Roasted Capon and Quail risotto 

QUAGLIA 

Deboned Quail, semi-cured in salted Fennel flour with roasted Onion stuffing; floured and fried 

SCHIENA DEL PORCO DOMESTICO 

Pork ribs glazed with Vinegar, Grape Must, Garlic and Coriander 

TERZO PIATTA 

SERVITI A LA CUCINA 

SAMBUGADO ZOÈ LACTE CON FIOR DE SAMBUCO 

Preserved Elderflower custard 

PAN DI NOCI 

A “Marvelous And Good” Walnut bread

SCORZA DI CEDRON I MELANGOLE CONDITE 

Marmalade of candied Citron and Sour Orange peels with Clove and Cinnamon 

CASTAGNE I CASCIO PECORINO 

Chestnuts, roasted under coals; served with aged Sheep's cheese