menu

“Contemporary”

Homage to the Italian cuisine through ingredients, technique and taste



Prawn tails, strips of Colonnata lard, saffron sauce and shallots “in scapece”



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 bell peppers



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

P.IVA 00544310485

P.IVA 00544310485

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