Appetizers
Cuttlefish with pea hummus, green beans, and marjoram
€ 19
Steamed bao bun, beef tartare, pak choi, soy sauce, sesame and wasabi mayonnaise
€ 19
Green gazpacho, watermelon, vegetables and aromatic herbs
€ 18
Horse skirt steak, tomato, gin, rocket and mizuna chimichurri
€ 19
Grilled veal kidney, spring onion, raspberry and bay leaf
€ 19
First courses
Risotto with basil pesto, lobster, butter and lemon
€ 21
Paglia e fieno tagliolini with frog ragù, lovage, bergamot and almonds
€ 21
Potato gnocchetti with guinea fowl ragù, smoked buffalo milk stracciatella and crispy sage
€ 19
Tomato ravioli with aglione garlic, chili pepper and Cuban oregano
20€
Second courses
"In tecia" quail with potato mille-feuille, Swiss chard and borage
€ 28
Turbot fillet with bell pepper, marinated cucumber and dill
€ 30
Marinated and smoked picanha, wild chicory, cocoa nibs and rum jus
€ 30
Wild boar rack with chanterelle mushrooms, black truffle and strawberries
€ 30
Zucchini variations
€ 20
Cheese
Selection of fine cheeses
20€
Lingot St Nicolas (raw sheep's milk) France
Fiorito (goat’s milk aged with rose petals, cornflower, and hibiscus) Italy
Vento d'Estate (pasteurized cow's milk, aged in barrique with high-mountain hay) Italy
Piacentinu Ennese DOP (raw sheep's milk, aged with whole black pepper and saffron) Italy
Etivaz DOP (raw cow’s milk) France
Blu del Monviso (raw cow’s milk, blue cheese) Italy
Oro Rosso (pasteurized cow's milk, aged with Raboso Passito wine, blue cheese) Italy
In conclusion
Hazelnut tartlet with basil, apricot, Italian meringue and hazelnut gelato
€ 10
Cocoa choux pastry with milk cream, cherries and cherry sorbet
€ 10
Rose cake with peaches and rose
€ 10
"Zuppa Inglese", barbecued exotic fruit and absinthe
€ 10
Rhubarb, anise and blackberries
€ 10