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.