Menu

30/50/100 g tin of caviar served on ice, with blinis, crème fraiche and shallots.

3 or 6 Fine de Claire oysters, yuzu pearls and nori oil.

Tuna, rare at the centre, with Amalfi lemon oil, delicate avocado cream and toasted sesame.

Seared scallop on velvety truffle potato cream, with truffle jus, brown butter, fleur de sel and micro herbs.

Grilled octopus, potato and truffle purée, lemon dashi jus, tomato confit and nori salt.

Fresh burrata from the Murge region, served on beetroot carpaccio.

Burrata, prosciutto, vitello tonnato and carpaccio.

Scampi in crisp tempura batter, served with citrus dip.

Hand-cut beef tartare with capers, shallots, egg yolk and crostini.

Classic beef carpaccio with rocket, Grana and lemon.

Tuna and mango tartare with burrata stracciatella.

Fresh Label Rouge salmon tartare with avocado soy sauce.

Thinly sliced veal, capers and airy tuna cream.

Beetroot, burrata, toasted hazelnut, radicchio and honey lemon.

Green asparagus in tempura batter.

Avocado and beetroot tartare with citrus notes.

Oven-baked aubergine, tomato sauce, mozzarella, basil and light Parmigiano espuma.

Tender grilled calamari with lemon oil, salsa verde and crisp zucchini strips.

Lamb's lettuce, warm goat's cheese, pear, toasted walnuts, honey dressing and herbs.

Beef fillet medallions and grilled prawn on marinated lettuce in lemon vinaigrette, with avocado, almonds, young herbs and Parmigiano Reggiano.

Seared salmon and chicken breast, baby spinach, lettuce, fennel, cucumber, date tomato, avocado and yuzu ponzu vinaigrette.

Romaine lettuce, original Caesar dressing with egg yolk, anchovies and lemon, Parmigiano Reggiano and croutons.

With black truffle from Norcia.

With tomato sauce, garlic, mozzarella, mascarpone cream and fresh scampi.

With tomato sauce, mozzarella, pieces of tuna and onions.

With Fior di Latte mozzarella, caviar and fresh black truffle.

With tomato sauce, Fior di Latte and fresh vegetables.

Spaghettoni di Gragnano with Champagne beurre monté, Amalfi zest, fine nori and 10 g Oscietra caviar.

Linguine with half a Canadian lobster, in a delicate sauce of shellfish stock, white wine, cherry tomatoes, garlic and olive oil.

Fresh tagliolini finished in a wheel of Parmigiano Reggiano, with freshly shaved Tartufo Nero and fleur de sel.

Penne rigate with tender beef fillet tips, mixed mushrooms, veal stock, San Marzano, cream, Parmigiano, black pepper and fresh herbs.

Tonnarelli with Pecorino Romano and black pepper.

Tonnarelli with seared scampi, lemon white wine sauce, garlic, parsley, San Marzano tomato fillets and chilli.

Vongole with white wine, garlic, olive oil and a hint of chilli.

Beef fillet tips and porcini mushrooms in a light Cognac cream sauce, with Parmigiano.

Ravioli filled with Canadian lobster, served in a lobster bisque cream sauce with crisp panko.

Fresh tagliatelle with original ragù and bone marrow, served with 36-month-aged Parmigiano Reggiano.

Premium saku-cut teriyaki sashimi tuna fillets on lamb's lettuce and avocado cream.

Label Rouge salmon fillet with two varieties of sesame, served on vegetables.

Grilled scampi.

Two grilled king prawns with fresh pasta in garlic and oil.

Fresh sole.

Fresh Mediterranean sea bream in a salt crust.

Beef fillet, seared foie gras, brioche, Madeira truffle jus and glazed vegetables.

Grilled beef fillet and prawns.

21-day dry-aged grilled entrecôte, served with herb butter and pommes frites.

Veal medallions with oyster mushrooms in cognac cream sauce.

Grilled Black Angus beef.

Pink-roasted rack of lamb with deeply reduced Barolo jus, truffle potato cream and caramelised shallots.

Entrecôte tagliata with rocket, Grana and aceto balsamico.

Oven-roasted prawns al ajillo, garlic, mild chilli, parsley, lemon.

approx. 600 g Black Angus, perfectly cooked pink, with sauce Béarnaise, bone marrow jus, seasonal vegetables and pasta al tartufo.

approx. 800 g richly marbled grilled rib-eye, with fleur de sel, rosemary, pepper jus, truffle fries and vegetables.