Appetizers

Pan-fried foie gras, pistachio, carrot puree and fig marmalade

€ 32

Spicy mushroom bites, hazelnuts cream and grapes^V

€ 25

Cocoa-marinated Rougié goose breast, liver pâté and roasted eggplant

€ 30

Mazara del Vallo prawns, leeks, black currant sauce and finger lime

€ 35

Cuttlefish “tagliatelle” with heart of palm, bell pepper confetti and squid ink vinaigrette

€ 29

Soups

Double-boiled Asian spiced duck consommé and duck floss

€ 25

Porcini mushroom soup, ravioli with mascarpone cheese and chives, pan-fried mushrooms

€ 25

Risotto

36-month Parmesan cheese Acquerello rice, lemon zest and coffee powder^V

€ 30

Pasta & Ravioli

The pasta is all bronze drawn by our Chefs

Mezzi paccheri pasta cooked in Grana Padano water, shellfish and broccoli sauce

€ 35

Mafaldine pasta, “porchettato” suckling pork and red pesto 

€ 32

Spaghetti, Canadian lobster, zucchini and tomato sauce

€ 42

Rehydrated tubetti pasta in Moresco tomato sauce and basil^V

€ 29

Codfish tortelli, fava beans, potato cream and sea snail

€ 30

Fish main courses

Roasted Glacier 51 codfish fillet, fennel, green peas and reduction of lobster sauce

€ 45

Turbot fish fillet with black squid ink, cauliflower puree and glasswort

€ 40

Eggplant and tomatoes, Grana Padano cheese gel and crispy waffle^V

€ 32

Meat main courses

New Zealand lamb duo, seared lamb loin, stewed lamb shank, green tomato marmalade and purple potato puree 

€ 37

Iberian pork tenderloin, caramelized shallot, Cardoncello mushrooms, banana mayonnaise and Stucky extra virgin olive oil

€ 35

Australian hay–fed Wagyu beef ribeye marbling 5/7, celeriac puree, green asparagus and spiced wine reduction

€ 45

Desserts

Tiramisù by Chef Ivan Fargnoli

€ 20

Raspberry and chocolate cake, crunchy hazelnuts and raspberry sorbet

€ 20

Crunchy cylinder, herbs cream, ginger-flavoured pineapple and soft mango

€ 20

Black garlic ice cream, fresh cheese, rhubarb and puffed rice

€ 20

Cover Charge € 5,00 per person, VAT & service included.

Guests with allergies or special dietary requirements are invited to ask to the staff.