Into The Spring
Address provided after booking
A celebration of spring with Chef Alberto Lazzarino! Amuse bouche with house cocktail and 4 course event with wine pairing by the chef.
Eggplant caponata crostino with Manchego cheese, fried capers.
DELIZIE DI SOTTOBOSCO
Organic asparagus, Taleggio and truffle cheese fondue, wild mushroom and quail egg mimosa.
IL GRANO IN MARE
Home made ravioli with roasted sweet corn and fresh ricotta , lobster ragu and heirloom tomato-cognac coulis, chives chlorophyll .
IL BUE UBRIACO
10 hours slow braised beef cheek,
butternut squash medallions juniper-barolo glaze,
roasted heirloom vegetables .
IL CIOCCOLATO CROCCANTE
Double chocolate mousse crunch, mango-banana-lime zest brunoise.
Northern Italian Chef
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