$320.00 per person plus tax & gratuity
APERITIVO IN VERANDA
Stuzzichini al Tartufo Bianco
An assortment of white truffle inspired appetizers created by Chef Giancarlo
ANTIPASTO
Crudo di Ricciola e Tonno al con Croccante di Tapioca al Tartufo Bianco
Hamachi and tuna tartare served with tapioca crisps, potatoes, and lemon foam white truffle shavings
PRIMO PIATTO
Caramelle al Fagiano Burro Salvia e Fegato Grasso
Candy shape ravioli filled with burrata and pheasant confit, served with butter, sage, and foie gras sauce, topped with Alba white truffle shavings
INTERMEZZO
Petto d'Anatra in Crosta di Sfoglia con Funghi e Tartufo
Maple leaf duck breast “Wellington style” with porcini mushroom and white truffles mousse, topped with Alba White Truffle shavings
SECONDO PIATTO
Wagyu Giapponese Arrostito con Patate al Burro Tartufo e Porri
Pan seared A5 Japanese wagyu NY strip steak served with truffle butter, candied potatoes and leeks, and beef demi-glace wine sauce, topped with Alba Truffles shaving
DOLCE
Tartufo al Cioccolato Bianco e Cocco
White chocolate gelato Tartufo with coconut mousse center dusted in white truffles almond crumble biscuit, and Pistachio sauce