Amuse bouche of the moment

Starters

Asparagus,
Roasted with brown butter, parmesan and cured ham crumble, organic confit egg yolk and black garlic condiment.

Allergens : 1 (wheat), 2, 4, 6, 7, 9

–

Scallops and wild halibut,
Scallop tortellini, halibut, candied fennel pulp and lobster butter sabayon.
(Oscietra caviar +15€)

Allergens : 1 (wheat), 2, 3, 7, 9, 14

–

Chanterelles,
Creamy risotto with chanterelles, guanciale and smoked burrata mozzarella mousse.

Allergens : 1 (wheat), 7, 8 (almonds), 9

Main courses

Monkfish,
Monkfish medallion glazed with Ponzu sauce and mirin, lemon-flavored pea pulp and white miso beurre blanc.

Allergens : 1 (wheat), 3, 4, 6, 7, 9, 11

–

Lamb,
Saddle of lamb with Di Colonnata lard, potato waffle with herbs, chickpeas and light jus with Java pepper.

Allergens : 1 (wheat), 3, 7, 9

Cheeses,

Trolley of matured cheeses, fresh fruits and nuts.
(3 pieces +16€ • 5 pieces +24€)

Allergens : 1 (wheat), 7, 8 (nuts)

–

Dessert

Pastry Chef’s dessert.

Allergens : 1 (wheat), 3, 7, 8 (hazelnuts, almonds, pistachios)

–

Mini pastries

ALLERGENS : 1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soybeans. 7. Milk (including lactose). 8. Nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulfur dioxide and sulphites in concentrations of more than 10mg/kg or 10mg/liter. 13. Lupine. 14. Molluscs