A Voice in the Museum chronicling Italian culinary excellence
The menu stems from the strong connection with the Italian territory and the close relationship with the many producers of excellent raw materials, with a gourmet reinterpretation of recipes such as Risotto Gran Riserva Carnaroli with Tonda Gentile hazelnut, marjoram and orange. The wine list offers ample space for young wineries, small entities with a long history behind them and producers with international experience. All capable of telling and enhancing the territories from which their wines come. A food and wine and cultural experience whose ideal complement is a visit to the
Galleries of Italy
.
Sliced Dentex cooked in smoked milk, buttermilk and cabbage
Rabbit stuffed with confit small tomatoes and wild fennel flowers,
Italian sauce and ‘Nolca’ olive
Risotto (Carnaroli variety) with razor clams, lavender and ‘pimpinella’
Fish of the day cooked with butter, ‘in escapece’ celery and sauce flavoured with gentian
Pre-dessert
Pasta sheet, orange cream, ‘fiordilatte’ ice cream
The menu € 140.00
Wine tasting: 4 pairing of wine € 60.00
The menu is for the entire table Prices are per person, beverages not included
Stuffed escarole, Béarnaise sauce and cocoa
Sliced Dentex cooked in smoked milk, buttermilk and cabbage
Warm ‘red’ shrimp, oyster,
Olivier salad flavoured with Crustaceans and dandelion pesto
Fried sweetbreads, celery ‘in escapece’ and gentian
Omaggio ad Aimo: Etrurian soup
Risotto (Carnaroli variety) with razor clams, lavender and ‘pimpinella’
Pigeon in crépinette, broad beans and ramsons
Pre-dessert
Pasta sheet, orange cream, ‘fiordilatte’ ice cream
The menu € 170.00
Wine tasting: 4 pairing of wine € 60.00
Wine tasting: 7 pairing of wine € 95.00
The menu is for the entire table Prices are per person, beverages not included
OYSTERS PLATEAU
Selection according to the market availability
1 pc € 8.00 | 8 pcs € 50.00 |16 pcs € 95.00
APPETIZERS
Sliced Dentex cooked in smoked milk, buttermilk and cabbage
Warm ‘red’ shrimp, oyster, Olivier salad flavoured with Crustaceans and dandelion pesto
Rabbit stuffed with confit small tomatoes and wild fennel flowers, Italian sauce and ‘Nolca’ olive
Grilled artichoke, farm soft egg, pecorino cheese and saffron sauce
FIRST COURSES
Etrurian soup: vegetables of the season, whole Tuscan wheat,
legums flavoured with wild fennel flowers
Spaghettoni Gerardo di Nola with shellfish reduction,
‘purple’ shrimps marinated with marjoram (2018 Edition)
Risotto (Carnaroli variety) with razor clams, lavender and ‘pimpinella’
Potato tagliatella with white farmyard ragout, candied citron and ‘in escapece’ zucchini
MAIN COURSES
Fish of the day cooked with butter, ‘in escapece’ celery and sauce flavoured with gentian
‘All’acqua pazza’ tub gurnard, small tomatoes, parsley, chili and Choron sauce
Mountain beef, glazed carrots, rhubarb and celeriac sauce
Pigeon in crépinette, broad beans and ramsons
Selection of 2 dishes € 95.00
Selection of 3 dishes € 130.00
Selection of 4 dishes € 160.00
Prices are per person, excluded beverages
DESSERT
Dessert from Voce
from € 12,00
Two appetizers, three entrees and two main courses selected weekly by Chef Lorenzo Pesci for a quick but refined lunch of the highest quality.
2 courses menu € 45.00
3 courses menu € 60.00
Prices are per person, excluded beverages
Sardinia Menu – September 8th
Carasau swirl bread with salt fish roe and celery
‘Sardinia style’ eggplant
Seafood fregula
Suckling pig scented with myrtle
Seada
Our sommelier’s selection
€95,00 per person
(included beverages)
Cafeteria
and cocktail bar
The Caffetteria and Cocktail Bar is a welcoming and informal space, designed to accompany every moment of the day: from breakfast to aperitivo, in an elegant and relaxed atmosphere.
The cocktail selection, curated by the barman, develops through a range of seasonal signature drinks, accompanied by the great classics of mixology. A tasting journey that enhances ingredients, seasonality and research, exploring the dialogue between gastronomic culture and the art of mixology.
Etrusco
Fennel and cardamom vodka, black cabbage vermouth, ‘cannellini’ beans syrup, saline solution and EVO oil
Homage to the famous Etrurian Soup of Aimo and Nadia
Oro e Zafferano
Edo Genshu sake, clarified butter sugar syrup, saffron liqueur and lemon juice
In honor of the Chef Gualtiero Marchesi and his Riso, gold and saffron
Hanky Pumpkin
Pumpkin vodka, Disaronno, clarified butter sugar syrup and lemon juice
Inspired by Nadia Santini’s Tortelli with Pumpkin, Butter and Parmigiano Reggiano
Scampi alla ‘pizzaiola’
Brandy infused with scampi, lemon juice, honey scented with garlic, tomato water, Taggiasca olive oil, salt and pepper
The drink recall one of Antonino Cannavacciuolo’s famous dishes: Scampi alla ‘pizzaiola’, octopus water
Crostatina
Gin infused with spices, lime&mint cordial, lime juice, zabaione liqueur and mint flavoured water
The indispensable quote: Oops! Mi è caduta la crostata al limone, by Massimo Bottura
La murrina
Coffee Campari, espresso coffee, sugar syrup, chocolate bitter, milk cream and zabaione foam
Coloured like a Venetian murrina, which recalls a Tiramisù, an homage to Cappuccino Murrina by Max Alajmo
“Summer botany. Floral essences and herbaceous notes blend together
in a drinks menu designed to revitalise the senses, one sip at a time.”
Bouquet
Ki No Bi Go Gin, Pea Flower Voce soda, lemon juice, elder Cordiale, violet essence
L’erborista
Alpestre Certosa, Honey mix, camomile liqueur, Supasawa
Fieno
Zubrowka vodka, sencha green tea, Supasawa, lemongrass syrup, chlorophyll
Cucumber fizz
Hendrik’s gin, cucumber shrub, lime juice, soda water, Magic Velvet
Radici
Beetroot sweet vermouth, Braulio Riserva, Rye whiskey, patchouli essence
Terra!
Tequila, Mezcal, carrot juice, Supasawa, ginger syrup, Sechuan pepper tincture