5 courses– 58

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The Foie Gras
Toasted wholewheat bread, datte chutney with 15 years old balsamic

The egg
Soft boiled and crispy, green asparagus, home made mayonnaise

The beef
Angus filet with fresh thyme, black olive puree, jam salsify

The Scallops
Grilled, crispy  polenta with tomato

The Chocolate
Fondant 65% from Madagascar, raspberry purée

9 courses  –  96

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The foie gras
Toasted wholewheat bread, datte chutney with 15 years old balsamic

The egg
Soft boiled and crispy, green asparagus,
home made mayonnaise

The mushroom
portobello Carpaccio perfumed with truffle, crispoy pistachio

The halibut
Roasted filet in a crust of pickled lemon,
bok choy, ginger black peas

The Tomato
Cherry and pickled with balsamic, buratta mousse,
vegetal oil infused with basil

The Beef
Angus filet with fresh thyme, black olive puree, jam salsify

The Scallops
Grilled, crispy polenta with tomato

The cheese

Chocolate Fondant

Vegetaria tasting menu  –  45

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The tomato
Cherry and pickled with balsamic,
buratta mouss, vegetal oil infused with basil
and Madagascar Pepper

The egg
Soft boiled and crispy, green asparagus,
home made mayonnaise

The Mushroom
Portobello Carpaccio perfumed with truffle,
crispoy pistachio

The  Risotto
7 years old with saffron pecorino

The Dessert
Chocolate fondant

More details at the restaurant