Our menu
Soups
CHICKEN CONSOMMÉ
with homemade passatelli and vegetables
WHITE TOMATO SOUP
with ricotta and bear garlic dumplings
Appetizers
VARIATIONS OF BLUEFIN TUNA
-Tatarak with mozzarella, mint and lemon jelly - Toasted with panzanella
EEL EARTH
with artichoke ragout and sea bass with fish mousse
TARTARE
with dried egg yolk, pickled radishes, chives and spring onion foam
GREEN SIN
with roasted thymus, egg 63 and guanciale
Pasta and risotto
GNOCCHI WITH ASPARAGUS
, bear garlic, fava beans, peas, parmesan foam and lemon crumble with pine nuts
RAVIOLI WITH CRAB MEAT
pea puree, "fish caramel" and emperor peas
MACCHERONCINI WITH SALSICCIA
pecorino and turkey crumble with bear garlic
Main courses
WHITE AND GREEN ASPARAGUS
buttered with morels, pecorino sabayon and vegetable demi glace
GRILLED OCTOPUS
with pea risotto, smoked beurre blanc and salmon caviar
VARIATIONS OF RABBIT
-Bacon steak with watercress, foie gras sauce and fava beans -Back with guanciale bacon and panisse
SEARING CHOP WITH KUMQUAT CHUTNEY
Anna potatoes, wild broccoli and cider sauce
FRESH FISH AND STEAK
according to the current offer
Desserts
CHOCOLATE VARIATIONS VALRHONA
- Gianduja Noisette 35% parfait with Amarena cherries and hazelnuts - Manjari 64% mousse with olive oil - Inspiration 32% blackberry mousse and dark chocolate sphere - Guanaja 70% crème brûlée - Opalys 33% chestnut genache with white truffle aroma
SEMIFREDDO TIRAMISU
with espuma with tonka beans