Menu
À la carte
Always available
Starters
Asparagus bavarois, egg and Parmigiano Reggiano cheese
36
Lobster, sea truffles, “Bouillabaisse”, basil and glasswort
38
Chicken Ficatum, rhubarb, raspberry and Vin Jaune
36
First Dishes
Parmigiano Reggiano 120 months aged risotto, candied rose and bergamot orange
38
Ravioli, borage, snails « bourguignonne »
38
Spaghettone, dill custard cream, sea urchins and Avgotaraco
38
Main Dishes
Catch of the day in a green sauce and Champagne
50
Beef tenderloin, its kidney, wild hops, olive and rosemary
50
Pigeon d’Anjou, rhubarb, artichokes and béarnaise sauce
60
Dessert
Banana, milk and macadamia nut
22
Gianduja chocolate, vanilla and Cognac
22
73% dark chocolate soufflé, cocoa ice cream and tonka bean
28
Strawberries, Tahiti vanilla and rhubarb
22
Spring bites - Light Lunch
70 € available only for lunch from Wednesday to Friday
Two creations from our Kitchen with water and coffee included that changes on weekly basis.
Discover here the calendar of the month.
From 20 to 24 of May
Garden Peas Bavarois and Parmigiano Reggiano cheese
Green risotto
From 27 to 31 of May
Goat Plin ravioli, red onion and buffalo mozzarella
Filled quail and garden salad
Tasting menu - Evoluzione
Evoluzione
170 euros per person
White asparagus, almond, umeboshi plum and hollandaise sauce
Wagyu and red prawn from Italy to Japan
Saffron sour spaghettone, Oscietra caviar and chives
Potatoes and mussels risotto
Turbot fish, artichoke, white chocolate and chicken gravy
Beef tenderloin, wild hops, olive and rosemary
Fennel, bitter almond and citrus fruit
Tasting Menu - Identità
Identità
130 euros per person
Rehydrated red bell pepper, egg caviar and dill
Balfegò tuna, almond and cherry
Parmigiano Reggiano ravioli, foie gras, pear and balsamic vinegar
Pigeon d’Anjou, rhubarb, artichokes and béarnaise sauce
Chocolate, vanilla and Cognac
Essenza Vegetale
Essenza Vegetale
130 euros per person
Garden peas baravois, broad beans, egg yolk and Parmigiano Reggiano cheese
Umeboshi radishes, strawberries, yogurt and sesame
Spirulina ravioli, borage, sweet garlic and parsley
Asparagus Wellington
Strawberry, Tahiti vanilla and rhubarb