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Cruditè

oyster fines de claire Marennes Oleron (caliber N° 4)

4

red prawn from Mazara del Vallo

4

norway lobster Denmark Læsø

5

Appetizers

dried sardines with crispy polenta

12

chianina tartare, black wafer and saffron mayonnaise

15

flan with porcini mushrooms, ice cream and Parmigiano Reggiano 24 months sauce

14

browned octopus, pea soup, pea pods and black garlic gelèe

16

saltimbocca???

15

24h marinated char fish , raspberry vinegar reduction and mango balls

14

smoked fines de claire oysters with crunchy broad beans and coconut cream

15

First courses

smoked trout spaghetti with fresh tomato sauce, provola cheese and wild fennel

14

tonnarelli sautéed in butter and raw oyster

16

amatriciana rice

14

green tortelli stuffed with herbs and ricotta cheese on tomato water

13

sea casket on red cabbage water

15

gratinated cannelloni, goulash and speck

13

Second courses

mixed lake fish with crispy polenta (char, trout, perch)

20

raw and cooked vegetables on chickpea cream

14

rose of sea bream with crunchy vegetables and yogurt sauce

18

tonnato 3.0

18

milanese breaded perch fish with tartar sauce

15

duck breast with norway lobster and polenta wafer

18

piglet fillet cooked at low temperature with purple potato chips and black sesame

16

Desserts

ice soufflé maracuja

7

green orange

7

elephant cheesecake

7

double chocolate mousse with mint bavarian cream

7

tiramisù of Gloria

7

limone del Garda

7

white tulip

7