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Venison tripe, snails and their caviar

Mouflon fagottini with blueberries, radishes and almonds

Roe deer button ravioli with gremolada

Roe deer roll with fava beans and peas

Venison tartare with mango and jasmine

The journey of the tumbling dove

Venison fillet with artichoke, redcurrant reduction and vegetables

Sous vide goose breast with wild blueberry agrodolce and sweet pea purée

Spicy wild boar burger with caramelized onions and lardo

Quail breast, turnip and squash

Roasted potato gnocchi and hare in chivet

Beeswax-aged Partridge on a Potato Nest

Venison, water cress and char

Wild Sheep Tagine with Apricot Chutney

Forest Carpaccio from Val di Non.

Forest Carpaccio from Val di Non.

Slow-Cooked Fallow Deer Tongue, Pumpkin and Champignon Mushrooms with Charcoal Aroma.

Quail Tortelloni in Tomato Broth with Burrata and Truffle.

Quail and peas.

Pigeon and Vernaccia di Cannara

Main Course, Second Course

Gnocchi with game ragù and bearded mushrooms

Prosciutto wrapped stuffed rabbit terrine

Egg pappardelle with white pheasant ragù, orange zest, and wild fennel

Milanese-style quail

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