Chef recommends

Starters :

 

Fresh kalamaretti/ red wine 59,-

  Fresh saint Jacobs scallops/ lobster butter/ 79,-

Risotto with fresh black truffles 59,-

 Foie gras/ asparagus/ cranberries 79,-

Main Courses :

 

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

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

 Monkfish/ risotto with chorizo/ saffron sauce 109,-

 

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

  Dessert:

Chocolate fondant  33 ,-