FLAVOURS OF THE SEA
Fish Menu | Elegance, freshness and citrus notes
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Tokyo Octopus
Takoyaki-style octopus served on a Jerusalem artichoke cream, with teriyaki mayonnaise and katsuobushi flakes (1,3,4,6,7,12,14)
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Green Salmon Risotto
Creamy risotto with salmon and seasonal green herbs (4,7,9)
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Ruby Meagre
Marinated meagre with beetroot essence, wild turnip greens cream, and confit cherry tomatoes in a delicate crust (3,4,8,12)
Water, Maison White or Red Wine (1 bottle for every 4 people)
Red: Primitivo, Masseria Pezza Farm
White: Fiano Chardonnay, Masseria Pezza Farm
LAND EXCELLENCES
Meat Menu | Bold flavours, sweet-and-bitter contrasts and premium cuts
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Veal Rétro
Slow-cooked veal eye round served with traditional mustard espuma and Pantelleria caper leaves (3,4,8,10,12)
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Royal Plin
Traditional Piedmont-style beef braised plin ravioli with 24-month aged Parmigiano Reggiano DOP fondue and toasted hazelnuts (1,3,7,8,9)
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Velvet Filet
Beef tenderloin medallion with ancient mustard potato velouté and rocket reduction (7,8,10,12)
VEGETARIAN GARDEN
Vegetarian Menu | Vegetable creativity with Mediterranean tradition influences
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Purple Forest
Potato and porcini mushroom gratin with young spinach velouté and sweet-and-sour red cabbage and apple chutney (3,7,12)
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Crunchy Garden
Artisanal orecchiette with grilled chicory velouté, crispy tarallo crumbs, toasted amaranth pearls, and Roccaverano robiola cheese (1,7,8)
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Golden Tatin
Winter vegetable tarte tatin served on saffron-infused cannellini bean purée with Quartirolo Lombardo DOP crumble (1,7,8,12)
VEGAN PHILOSOPHY
Vegan, Gluten-free and Lactose-free Menu | Natural ingredients transformed into a complete sensory experience
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Savoury Garden
Selection of crunchy vegetables with three-tomato cream and savoury crumble (1,12)
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Provençal Sun
Fusilloni pasta with silky zucchini cream, herb-roasted confit datterino tomatoes, and toasted almond flakes (1,8,12)
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Cajun Flame
Grilled artisan vegan "cheese" with sweet pepper coulis and baby potatoes scented with Cajun spices (5,8,12,13)
À la carte menu'
Appetizers
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Roasted octopus tentacles on a fresh tomato gazpacho,
creamy stracciatella cheese and crunchy almond flakes (4,7,8,14) 26€Tentacoli di polpo arrosto su specchio di gazpacho di pomodoro fresco, cremosità di stracciatella e croccantezza di scaglie di mandorla (4,7,8,14)
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Fine Cecina de León accompanied by the sweetness
of queso de Tetilla and the intensity of a sun-dried
tomato cream (7,12) 28€Pregiata Cecina de León accompagnata dalla dolcezza del queso de Tetilla e l'intensità di una crema di pomodori secchi (7,12)
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Carpaccio of Carne Salada marinated in herbs, peach
wedges, goat cheese flakes and toasted almonds (7, 8) 24€Carpaccio di Carne Salada marinata alle erbe, spicchi di pesca, fiocchi di caprino e mandorle tostate (7,8)
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Smoked salmon tartare, coconut kefir, green apple
chips and cucumber in osmosis (4,7) 24€Tartare di salmone affumicato, kefir di cocco, chips di mela verde e cetriolo in osmosi (4,7)
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Golden eggplant parmigiana skewers in a crispy bread
crust and arugula sauce (1,3,7) 22€Spiedini di parmigiana di melanzane dorati in crosta di pane croccante e salsa di rughetta (1,3,7)
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Crispy salad with smoked tofu, golden pecans and our
special 100% plant-based Caesar dressing (6,8) 22€Insalata croccante con tofu affumicato, noci Pecan dorate e il nostro speciale dressing Caesar 100% vegetale (6,8)
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Beluga caviar (20g) with whipped butter, mixed blinis,
and toasted bread (1,3,4,7) for two 54€Caviale di beluga (20g) con burro montato, blinis misti e pane tostato (1,3,4,7) per due persone
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Pata Negra platter with warm pan tomate (1.8) 35€
Disco di Patanegra con pan tomate caldo (1,8)
First courses
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Milanese risotto with soft creamed cod and a spicy
explosion of wasabi pearls (4,7,10) 28€Risotto alla milanese con morbido baccalà mantecato e l'esplosione piccante delle perle al wasabi (4,7,10)
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Egg pasta stuffed with ossobuco on a velvety saffron fondue
and a fresh touch of gremolata (1,3,7,9) 28€Pasta all'uovo ripiena di ossobuco su vellutata fonduta allo zafferano e il tocco fresco della gremolada (1,3,7,9)
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Risotto with Squacquerone DOP, rocket cream,
and Piedmontese Fassona beef tartare (7,8) 26€Risotto mantecato allo Squacquerone DOP, crema di rucola e tartare di Fassona piemontese (7,8)
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Pusterese potato gnocchi with Normandy salted butter,
seared shrimp and nori seaweed (1, 2, 7) 26€Gnocchetti di patate pusteresi al burro salato di Normandia, gambero scottato e alga Nori (1,2,7)
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Ravioli on a 3 tomato cream and basil pearls (1,3,7) 24€
Ravioli su specchio di crema ai 3 pomodori e perle di basilico (1,3,7)
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Risotto with peanut butter and a sour cranberry reduction (5) 24€
Risotto mantecato al burro d'arachidi e riduzione acidula al mirtillo rosso (Cranberry) (5)
Main courses
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Sesame-crusted tuna tataki, served with lightly battered
courgette flowers and a tomato salad (1,4,11) 38€Tataki di tonno in crosta di sesamo, servito con fiori di zucchina in pastella leggera e insalatina di pomodoro occhio di bue (1,4,11)
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Lamb chops in a double consistency of berries and peas,
with its cooking juices and potato gratin (7,9) 38€Costolette di agnello in doppia consistenza di frutti di bosco e piselli, con il suo fondo di cottura e gratin di patate (7,9)
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Uruguayan Black Angus sirloin, rosemary potato wedges,
Neapolitan friggitello peppers, and Mediterranean sundried
tomato chimichurri (12) Fassona beef tartare (7,8) 34€Controfiletto di black angus uruguaiano, potato wedges al rosmarino, friggitello napoletano e chimichurri mediterraneo ai pomodori secchi (12)
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Lemon-scented sea bream fillet on a velvety cream of new
peas and crunchy chickpeas with sweet paprika (4,8) 34€Filetto di orata al profumo di limone su crema vellutata di piselli novelli e ceci croccanti alla paprika dolce (4,8)
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Greek feta in a crispy filo pastry shell, finished with creamy
honey and a drizzle of toasted black sesame seeds (1,7,11) 32€Feta greca in guscio di pasta fillo croccante, rifinita con miele cremoso e pioggia di sesamo nero tostato (1,7,11)
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Roasted cauliflower heart marinated in Tandoori spices,
home-made potatoes and fresh coriander on a brown
vegetable base (7,8,12) 32€Cuore di cavolfiore arrosto marinato alle spezie Tandoori, patate maison e coriandolo fresco su fondo bruno vegetale (7,8,12)
Sweets
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Cinnamon Bun & Madagascar 8€
Homemade cinnamon bun served warm with Madagascar vanilla ice cream (1,3,7)
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Brownie & Bosco 8€
Vegan dark brownie with berry coulis and fresh mint (1,6,8)
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La Pavlova 8€
Light meringue, chantilly cloud and selection of small berries (3.7)
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Tropical Cheesecake 8€
Cold cheesecake with mango cream and grated coconut powder (1.7)
Menus valid from October 3
Book your evening
To reserve a table, follow these steps.
1
CHOOSE THE PACKAGE
Which must be unique for the entire table. Tables with fewer than 6 people can also choose the à la carte option.
2
BOOK ON THE WEBSITE
You will receive a confirmation email.
3
FOLLOW THE INSTRUCTIONS IN THE EMAIL
Please indicate your chosen menu at least 3 days before the dinner.
Book your evening
To reserve a table, follow these steps.
1
CHOOSE THE PACKAGE
Which must be unique for the entire table. Tables with fewer than 6 people can also choose the à la carte option.
2
BOOK ON THE WEBSITE
You will receive a confirmation email.
3
FOLLOW THE INSTRUCTIONS IN THE EMAIL
Please indicate your chosen menu at least 3 days before the dinner.