Pieno Pizza & Pasta

Appetizer:

Tender beef tartare, enhanced with smoked egg yolk and crispy guanciale. Served with creamy nduja mayonnaise, Jerusalem artichoke chips, and a deep, forest-like porcini emulsion. Mustard seeds and warm toast round out the whole thing.

Main course:

Duck Confit with Young Cabbage Juicy duck confit on young cabbage, with hoisin and citrus ponzu aromas. A distinctive touch of sea buckthorn, crisp wheat for texture, and fresh coriander on the finish.

Dessert:

Mango-Passion Fruit Panna Cotta Velvety panna cotta with a light, tropical mango-passion fruit mousse and crispy cantuccini.

Appetizer:

Salmon on Brioche with Passionfruit and Jalapeño Delicate salmon on buttery brioche with juicy passionfruit, spicy jalapeño, and fresh cilantro—light, fresh, and full of character.

Main course:

Young Cabbage with Marinated Tempeh Young cabbage with marinated tempeh, a combination of hoisin and ponzu, with a tart touch of sea buckthorn. Added to this is crispy wheat, which adds texture.

Dessert:

Mango-Passion Fruit Panna Cotta Velvety panna cotta with a light, tropical mango-passion fruit mousse and crispy cantuccini.