4-course Tasting Menus

Fish Menu

Amouse bouche

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

Codfish tortelli, fava beans, potato cream and sea snail

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

Tiramisù by the Chef

Petit fours

Meat Menu

Amouse bouche

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

Mafaldine pasta, “porchettato” suckling pork and red pesto 

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

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

Petit fours

€ 95,00 per person, beverage not included. Minimum 2 people. Cover Charge € 5 per person VAT & service included.

 

7-course Tasting Menu

Amouse bouche

Double-boiled Asian spiced duck consommé and duck floss

Spaghetti, Canadian lobster, zucchini and tomato sauce

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

Yuzu Sorbet

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

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

Petit fours

€ 150,00 per person, beverage not included. Minimum 2 people. Cover Charge € 5 per person VAT & service included.

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