OUR STARTERS
Perfect egg on cream and mushrooms
Spinach freshness, Piemont hazelnut
Butternutt creamy mascarpone
Seeds and organic squash essence
Fresh red tuna like a tataki
Condiments from Provence, candied lemons emulsion
Wild prawns in basil nem
Lime coconut curry mayonnaise
The real burrata with roasted pine nuts
Tomato and basil in different textures
Citrus mediterranean sea bass tartare
Wakame, mojito vinaigrette
Salad of raw and cooked artichokes
Arugula, parmesan, tuber aestivum truffles
Veal in low temperature like a vitello tonato
Taggiasche olives, parmesan, truffle oil
Discovery and sharing plate of our starters
2 or 4 people
OUR MAINS COURSES
Braised lamb shank honey chestnut crust
Spelled risotto chorizo, edamame
Piemont beef fillet balsamic glaze
Truffle puree, arugula texture
Duck breast in brown sugar crust
Declination of mushrooms in parsley
Beef tartare with knife
Fries and salad
Whole seabass in portfolio in crust of basil
Mashed tomatoes, virgin sauce with Ligurian pearls
Semi-cooked red tuna in flax
Oil infused with sweet peppers, zucchini spaghetti and butternutt coulis
Octopus tentacle cooked at low temperature
Apple parsley parsley, carrot emulsion
Scallop risotto
Vanilla and squash flavor
Risotto with mushrooms
Truffles, manchego
Coquillette pasta souvenir of childhood
with summer truffle
Linguine with lobster
Shell cream with anise