Easter in Torre

Borage agnolotti with fennel and lamb with artichokes and pistachios. White asparagus with green sauce and pan brioche with shellfish. Chef Lorenzo Lunghi's Easter lunch is a hymn to spring. Starting with a selection of shared dishes, the gastronomic journey unfolds through eight courses all to be discovered.

Menu

Pan brioche with shellfish and dill mayonnaise

Flat bread with lard and rosemary

Raw fish with citrus fruits and roots

White asparagus with green and hollandaise sauce

Eggs with lovage, sun-dried tomatoes and capers

________________

Borage agnolotti with fennel

________________

Roast lamb with artichokes and pistachios

________________

Rose cake and vanilla ice cream

Tasting menu: 100

Wine and cocktail pairing: 50