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 € 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 powderV € 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 basilV € 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 waffleV € 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.