CREAMY EGG
with veal sweetbread and cauliflower mushroom, 1 g white truffle

SPAGHETTI ALLA CHITARRA TAJARIN
with butter sauce, 1 g white truffle

VEAL TENDERLOIN
with pan-fried gnocchi, pumpkin purée, sautéed spinach and Fontina cheese sauce, 1 g white truffle

WALNUT ICE CREAM
with pear foam and tuile