7 Courses

Sautéed Asparagus Tips With Creamy Cauliflower, Quail Eggs, Caviar, And Fried Capers

Kamchatka Crab With Green Apple Cream, Lime, And Oyster Leaves

Etic Duck Foie Gras, With Mango Chutney, And Bites Of Duck Stuffed Thigh

Tuna Fish Belly Pizzaiola Style With Its Own Tartare, Tomato Consommé With Enoki Mushrooms

Homemade Tortellini Filled With Peacock Breast, In Peacock Broth, And Fava Beans

Carnaroli Rice With Noto Almond Cream, Fresh Sprouts, And Green Apples

Cold Spaghetti With Scampi And Caviar, Fresh Cheese Cream, Capers And Cerfeuil

Gratinated Cannelloni Filled With Mascarpone And Potatoes, Parmesan Cream Sauce And Melanosporum Truffle

Roasted Mallard With Amarone Wine Sauce, Cherries, Creamy Potatoes, And Fermented Shallot From Voghiera

Scampi And Lobster With Green Olives Sauce, Lemon And Fermented Garlic, Daikon Salad And Coriander Leaf’s

Turbot Fried In Sugar With Potato Mousse, Steamed Vegetables, And Leek Sauce

Veal Tagliata With Fondant Sweetbreads, Morels, Olive Oil Potatoes And Leeks Hearts

Fondant Apricot With Brittle And Almond Sherbet, Rhum Sauce

Peach Melba With Raspberry Sauce, Almonds And Nitrogen Frozen Ice Cream

Watermelon Carpaccio With Frozen Raspberries, Melon And Meringues

Bitter Chocolate Cremoso, White Chocolate Ganache, Cherries, Double Cream, Infusion Of Mint And Ginger

Selection Of Cheeses