• Fried conger with tarragon yellow beet salad,
    cauliflower cream and grated foie gras terrine

  • Chicken breast glazed with consommé,
    crumble of olives, apple puree

  • Breaded scampi with champignon mushroom bread crumbs,
    grilled marinated lettuce and green pepper mayonnaise


  • Fagottini of cod manticato,
    creamed of leeks and mullet bottarga

  • Pici of roasted flour with venison ragout,
    artichokes and tomato sauce with thyme

  • Tagliolini with sea urchins and aging mimolette

  • Tagliatelle with sautéed porcini mushrooms
    and flakes of Parmigiano Reggiano


  • Red mullet wrapped in bacon,
    chickpea soup and chickpea chips with carrot cream with rosemary

  • Amadai with its crispy scales, lotus root with garlic,
    oil and chili pepper, spinach and mushroom sauce


  • Gratin rump of beef, squash cake,
    sautéed seasonable Japanease mushrooms and marsala sauce

  • Roasted pork fillet with baked white turnip,
    turnip flan with white sesame and citrus sauce

  • Roasted duck breast with salsify with almond milk,
    purple cabbage in sour and sweet and spicy sauce

Our Desserts

  • Pear cooked with apricot, citrus ice cream,
    crepe and hazelnut sauce, sandblasted madadamia nuts and pear paper

  • Ricotta and lemon: mousse and ricotta cream, mozzarella ice cream,
    brioche with lemon and extra virgin olive oil

  • Fresh fig marinated in Port, caramelized milk ice cream,
    white cheese mousse, Saba and pecan nuts

  • Dominica 64% chocolate cake,
    chocolate and thyme ice cream, milk pearls and chocolate water

  • Assortment of ice-creams and sherbets