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STARTERS

Chianina I.G.P. beef tartare in croust, home made mayonnaise and fresh truffle   20

Milk bread roll, foie gras escalope and caramelized apple   22

Wagyu tataki, avocado cream and vermentino tempura  20

Our selection of cold cuts and cheeses   20

Stuffed salt baked potatos with wild musherooms and Reblochon  fondue  18

Fried anchovies , fresh goat cheese and Guidalberto’s tasting onions   18

      

      

FIRST COURSES

 

Ricotta and spinach “gnudi”, I.G.P chianina ragù  and Tête de Moine cheese   16

Whole wheat pappardelle with hare  18

Spaghetti “Chitarrine“ breton salted butter and fresh truffle   26

Onion soup with gratinated “caciotta” cheese    16

Squid ink “chitarrine” with anchovies and butter, spinach pesto and pecorino cheese   20

Green potatos gnocchi, mignon vegetables and dried blue goat’s cheese  22

MAIN COURSES

Honey glazed pigeon, fermented garlic and smashed potatoes with fresh truffle   32

Roast duck breast, pears, mustard and turnips  28

Beef fillet, black garlic cream, morel mushrooms and potato rostii   35

Catch of the day, sautèed esacarole, almond cream and yuzu power   28

Steamed shellfish with fresh fruit and vegetables   50

   

Our selection of beef steaks available à la carte served with potatoes

Click here for Steak Menu

All fresh pastas are bronze-drawn and of our own production, some of them prepared with wholemeal flours and others with stone-ground organic flours.
Cover charge… 3