menu

“Contemporary”

Homage to the Italian cuisine through ingredients, technique and taste



Fine oyster in pigeon broth, citrus and radishes



Sea scallops a la plancha with mussel and veal nerves marinated in red wine vinegar



Ravioli with chard -roasted, not boiled- caviar and smoked herring milk



Juice of  hen cooked in a pan, egg yolk marinated in mustard covered with a layer of cocoa paste



Veal rib steak with spices and braised artichoke



Charcoal duck breast, chopped apricot and cream of caramelized garlic



Gorgonzola puff pastry and pumpkin seeds



Lemon, coconut and mango flavoured with basil



€275,00  per person, wine not included



 

This menu is intended for all the guests at the same table

Updates and Technical Supervision EXTREMHEX FIRENZE Design LCD FIRENZE + Development DINAMO | Photo STUDIO QUAGLI

P.IVA 00544310485

P.IVA 00544310485

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