À la carte
Always available
Starters
Rehydrated red peppers, egg caviar, Parmigiano Reggiano
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€ 26
Cuttlefish cannolo, meuniere sauce,broad bean
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€ 30
Sweatbread,celeriac, raspberries and ginger
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€ 32
Scallops, pumpkin, hazelnut, Franciacorta and black truffle
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€ 34
First Dishes
Fresh pasta stuffed with Parmigiano Reggiano, nashi pear, foie gras, balsamic vinegar
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€ 32
Acquerello rice, 30 years aged parmesan cheese, gold powder
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€ 36
Potato gnocchi stuffed with musky octopus
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€ 32
Spaghettone “Monograno Felicetti”, saffron, caviar,Normandy butter, chives
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€ 40
Main Dishes - The Fish
Morone, peppers and shellfish
-
€ 42
Lobster, beurre blanch, apple and baby lattuce
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€ 60
Main Dishes - The Meat
Pigeon, foie gras, onion with raspberries, parsnip
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€ 45
“Fassona” fillet Rossini Style, hazelnut, shallots
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€ 42
Dessert
Passion fruit, thyme, green apple and ginger, mint
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€ 18
Lime, banana and caramel
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€ 18
Guanaja 70% Valrhona chocolate soufflé, raspberry sorbet and Peter's House red fruit infusion
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€ 28
Pink Grapefruit, vanilla,and peanuts
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€ 18
Tasting Menu - Experience
Always available
Menu
Celeriac, goat cheese, fennel consommé, lovage, grapes juice
Scallops, smoked colliflower,shallots, Franciacorta and black truffle
Ravioli with Parmigiano Reggiano, nashi pear, foie gras, balsamic vinegar
Pigeon, foie gras, onion with raspberries, parsnip
Passion fruit, thyme, apple and ginger, mint
Tasting Menu - Green
Always available
Menu
Rehydrated red peppers, egg caviar, Parmigiano Reggiano
“Scallops” of celeriac
Spaghettone “Monograno Felicetti”, beetroot, chervil
Vegetable Wellington
Not the usual Tarte Tatin
Carte Blanche
Our Executive Chef will guide you on a 7-Course Menu to fully discover his creative flair