Il Vicolo

Cru sea bass with pumpkin, grapefruit, smoked tea, and lovage.

Rosemary-infused confit Jerusalem artichokes with glazed shallots, shiitake XO sauce, and Cognac sabayon.

Polenta served with wild mushrooms in black truffle butter, pear, and Colonnata lard.

Small focaccia topped with mortadella, stracciatella cheese, and pistachio pesto.

Organic spaghetti with clams, candied cherry tomatoes, and Calabrian chili.

Vialone nano risotto with Piedmontese bagnet verde, crispy octopus, spicy salmoriglio, and smoked provola emulsion.

Coffee-flavored tagliatelle served with lemon-seasoned raw langoustines.

Plin pasta prepared carbonara-style with wild mushrooms.

Amalfi-style scialatielli pasta with a three-tomato sauce and basil.

Roasted lamb rack with mint, turnip greens, and mustard pear condiment.

Fried mixture of calamari, zucchini, and prawns.

Turbot with chanterelles, black chickpeas, and red yuzu kosho hazelnut butter.

Black truffle pecorino cheese served with wildflower honey.

Coffee tiramisu with dark chocolate pieces and bitter cocoa.

Crispy sablé with gianduja, vanilla whipped cream, and black truffle.

Light black sesame mousse with lemon, green Chartreuse, and spiced apple crumble.

Assorted flavors of vanilla, pistachio, and gianduja.

Lemon sorbet emulsion served with either vodka or Prosecco.