Chef recommends

Starters :

 

Fresh kalamaretti/ red wine 59,-

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  Fresh saint Jacobs scallops/ lobster butter/ 79,-

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Risotto with fresh black truffles 59,-

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 Foie gras/ asparagus/ cranberries 79,-

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Main Courses :

 

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 Tagliatelle nero di sepia/ prawns/ scallops/ lobster sauce 95,-

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Turbot fish/ risotto with broad beans/ mix of salad 159,-

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 Monkfish/ risotto with chorizo/ saffron sauce 109,-

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 New York Steak/ young potatoes/ salad/ chimichuri 159,-

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  Dessert:

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Chocolate fondant  33 ,-