À la carte
Always available
Starters
Raw red prawns, lemon and umeboshi almond
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€ 34
Scallops, pumpkin, franciacorta sauce, hazelnut and black truffle.
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€ 34
Sweetbread, corn, raspberries and ginger
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€ 30
Rehydrated red peppers, Parmigiano Reggiano red cows, egg caviar
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€ 38
First Dishes
Fresh pasta stuffed with Parmigiano Reggiano, foie gras, pear, balsamic vinegar
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€ 32
Beetroot rice, Zincarlin and morels.
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€ 34
Casoncelli, Vicciola, hazelnut and rosemary
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€ 34
Spaghettone Pastificio Mancini, seafood “Amatriciana” and caviar
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€ 40
Main Dishes - The Fish
Turbot, peppers and shellfish
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€ 50
Fassona fillet, dried fruit, radicchio and green apple
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€ 45
Main Dishes - The Meat
Stuffed quail, fennel, burned grapes, rosemary and black truffle
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€ 45
Stuffed quail, fennel, burned grapes, black truffle
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€ 50
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
Tasting Menu - Experience
Radishes, Umeboshi, strawberries, yogurt, sesame
Prawn, Jerusalem artichoke, beurre blanc and quinoa
Ravioli with Parmigiano Reggiano, foie gras, pear, balsamic vinegar
Rabbit roll, vichyssoise, morel ragout
Passion fruit, thyme namelaka, apple and ginger sorbet, mint chlorophill
Carte Blanche
Our Executive Chef will guide you on a 7-Course Menu to fully discover his creative flair
Tasting Menu - Christmas Lunch
Always available
Tasting Menu - Christmas Lunch
Amuse bouche
Foie Gras Terrine, Tropea onion jam, pan brioche
Catalan-style lobster
Ravioli filled with Wagyu beef, beer, apple and rosemary potato
Risotto with Parmigiano Reggiano “30 years” and gold leaf
Iberian pluma, mashed potatoes and chives
Pre-dessert
White Christmas
Petit four
Traditional panettone from our pastry to take back home
Tasting Menu - New Year's Eve
Always available
Tasting Menu - New Year's Eve
Amuse bouche
Raw red prawns, lemon and umeboshi almond
Iberian Pork cheek, vichyssoise and morels
Gnocchi “alla vaccinara cacio e pepe” and black truffle
Cappelletti filled with duck, raw ham consommè
Turbot, bbq lettuce, bergamot and chicken jus
Quail roulade, burnt grapes and fennel
Bye Bye 2023
Petit four
Traditional panettone from our pastry to take back home