Appetizers
Pan-fried foie gras, pistachio, carrot puree and fig marmalade
€ 32
Spicy mushroom bites, hazelnuts cream and grapesV
€ 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
€ 27
Porcini mushroom soup, ravioli with mascarpone cheese and chives, pan-fried mushrooms
€ 25
Risotto
€ 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
€ 40
€ 29
Codfish tortelli, fava beans, potato cream and sea snail
€ 40
Fish main courses
€ 45
Turbot fish fillet with black squid ink, cauliflower puree and glasswort
€ 40
€ 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 Molino 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
Guests with allergies or special dietary requirements
are invited to ask to the staff