Head Chef Alessandro Grano will create a fabulous menu celebrating wild mushrooms inspired by the regions of northern Italy.
Pickled Girolle & Raw Caesar Wild Mushrooms, Autumn Mesculan, Toasted Hazelnut & Black Truffle Dressing
Chanterelles Consommé, Passatelli, Aged Parmigiano Reggiano 24 month
Carnaroli Risotto of Porcini, Sant Andrea
Guinea Fowl, Sauté Chanterelles Soft Polenta, Cavolo Nero, , New Season Chestnut
LA FROMAGERIE Cheese Board of Robiola & Gratin Blu
Espresso Chocolate Cake, Poached Abate Pear Crème Fraiche
Kindly note a discretionary 12.5% service charge will be added to the final bill on the night which goes to the staff.