Choose from three different menu options based on seasonal ingredients. One menu for all diners.Most of our food is home-produced, organic, or sourced from local producers. SEA MOUNTAIN VEGETARIAN Benvenuto Cialda di riso croccante, tartare di tonno, uovo marinato e misticanza. Crispy rice wafer, tuna tartare, marinated egg, and mixed greens. Antipasto Seppia alla brace, crema di piselli e vongole e bottarga. Grilled cuttlefish, pea and clam cream and bottarga. First course Risotto con gamberi lardellati e tartare al limone, carota affumicata, nocciole tostate e caffè. Risotto with lardo-wrapped prawns, lemon tartare, smoked carrot, toasted hazelnuts, and coffee. Second course Pesce del giorno alle erbe, beurre blanc, insalata di stagione. Herb-crusted catch of the day, beurre blanc, seasonal salad. Pre-Dessert Kombucha e membrillo. Kombucha and quince. Dessert Gelato all'arancia e zenzero, pasta frolla, polvere di liquirizia e meringa italiana. Orange and ginger ice cream, shortcrust pastry, licorice powder, and Italian meringue. Wine See wine availability - Minimum 4 persons - Price per person 120'00 Eur (The price includes water and bread. Excludes wine) Benvenuto Kimchi toscano su tartelletta di pasta brisée e carota lattofermentata. Tuscan kimchi on a brisée pastry tartlet with lacto-fermented carrot. Antipasto Carpaccio di cinghiale con brodo agrodolce in stile Thai, cipolline fresche. Wild boar carpaccio with Thai-style sweet and sour broth, fresh baby onions. First course Ravioli del plin ripieni di capriolo, salsa allo zafferano, fondo bruno e salsa di stracchino. Plin ravioli stuffed with venison, saffron sauce, dark jus, and stracchino cheese sauce. Second course Taglio magro di cinghiale o capriolo cotto in olio cottura, purè di patate, carciofo CBT e passato alla brace, riduzione di carciofo. Lean cut of wild boar or venison slow-cooked in oil, potato purée, sous-vide artichoke finished on the grill, and artichoke reduction. Pre-Dessert Dadolata di pesca sweet and sour, kombucha. Sweet and sour peach dice, kombucha. Dessert Pasta sfoglia, namelaka al cioccolato, salsa al mandarino, erba cedrina. Puff pastry, chocolate namelaka, mandarin sauce, lemon verbena. Wine See wine availability - Minimum 4 persons - Price per person 110'00 Eur (The price includes water and bread. Excludes wine) Benvenuto Cipollina in agrodolce con aceto balsamico, latte di cocco e melissa. Sweet and sour baby onion with balsamic vinegar, coconut milk, and lemon balm. Antipasto Uovo poché con asparagi o puntarelle, crema di sedano rapa, crumble di peperone. Poached egg with asparagus or puntarelle, celeriac cream, and pepper crumble. First courses Ravioli di ricotta e spinaci con burro alla nocciola e parmigiano. Ricotta and spinach ravioli with hazelnut butter and Parmesan. Second course Carciofo brasato, purè di patate, fondo di carciofo, jus di porro. Braised artichoke, potato purée, artichoke reduction, and leek jus. Pre-Dessert Gelatina alla sangria, polvere di pelle di frutta. Sangria jelly, fruit skin powder. Dessert Pasta frolla, crema pasticcera, pere e salsa all’Aleatico. Shortcrust pastry, custard cream, pears, and Aleatico sauce. Wine See wine availability - Minimum 4 persons - Price per person 90'00 Eur (The price includes water and bread. Excludes wine)
