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

Caramelized Eel, Cous Cous With Mixed Vegetables And Vegetarian Broth

Home-made Cappelletti Filled With Potatoes, Parmesan Cheese Cream And Porcini Mushrooms

Carnaroli Rice With Pumpkin, Hazelnuts And Amaretti Powder

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

Pigeon With Perigourdine Sauce, Creamy Potatoes, Sugar Peas And Pack Choy

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

Amalfi Lemon, With Figs And Almond Soft Cake

Fondant Chestnut, Hazelnut Ganache With Mascarpone Ice-cream And Barolo Chinato Sauce

Bitter Chocolate Cremoso, Inulin Mousse, Crunchy Rhum Cannolo And Infusion Of Chocolate And Ginger

Selection Of Cheeses