Starters

Scallops cooked in Cabbage Steam, Foie Gras, Pan Brioche Sauce, Black Truffle
40

Cooked and Raw Seasonal Vegetables and their Dressing
34

Violet Prawn, Avocado, Celeriac, Cocktail Sauce
45

FIRST COURSES

Tortello, Sheep Ricotta Cheese, ‘Nduja and Pomegranate
32

Mezza Manica, Broccoli, Smoked Sardines, Curry
34

Scampi Raviolo with its Bisque
44

MAIN COURSES

Crispy Sweetbread, Pears, Walnuts, Gorgonzola, Green pepper Poivrade sauce
55

Rib Eye Steak, Crispy Potatoes, Sage Pesto, Mediterranean Style Dressing
60

Line Caught Turbot in two service:
Head Terrine with its Seasoning, Light Broth of its Wings
Roasted Fillet Cooked in Shellfish Butter, Fondant Leeks, Iodized Zabaione
60

DESSERT

Dark Chocolate, Wild Fennel, Black Cherries
19

Caramelized Jerusalem Artichoke, Coffee, Grapefruit and Vanilla
19

Stuffed Zeppola and Cointreau Zabaione, Citrus Fruit Salad
19

Gianduja Soufflé and Hazelnut Ice Cream

22

TASTING MENU

FIVE SALTY COURSES AND 1 DESSERT CAREFULLY SELECTED FROM OUR CARTE

THE MENU IS FOR THE ENTIRE TABLE

140

EXECUTIVE CHEF GUIDO PATERNOLLO