Six-course Tasting Menu

Pumpkin salad
Sweet and sour Sweetbred
Spelt and chikpeas soup with clams
Burnt ice-cream and persimmon
Deer “dolceforte”
Pasta oil and parmesan

80

Eight-course Tasting Menu

Pumpkin salad
Sweet and sour Sweetbred
Oyster and pistachio tarte
Spelt and chikpeas soup with clams
Spaghetti vin Jaune and Comté
Burnt ice-cream and persimmon
Stuffed pigeon
Pasta oil and parmesan

100

A'la carte

STARTERS

  • Pumpkin and eel sour salad 25
  • Egg, porcini mushrooms and bottarga 25
  • Beef carpaccio 25
  • Stuffed hen’s neck 18
  • Fegato alla veneziana… venetian style liver 18

FIRST COURSES

  • Tagliolini, butter and parmesan 22
  • Tortellini in broth and white truffle 40
  • Saffron risotto with bone marrow 25
  • Pennette “all’imperiale” 25
  • Spelt and chickpeas soup with clams 25

MAIN COURSES

  • Sole meuniere 38
  • Fish of the day with mushrooms 38
  • Beef fillet with green pepper 38
  • Stuffed pigeon 38
  • Deer “dolceforte” 38

DESSERT / CHEESES

  • Millefeuille, vanilla cream and pomegranate 12
  • Meringue, chestnuts and chocolate 12
  • Apple tarte, vanilla and 5 Chinese spices 12
  • Cheese selection 20