Chef recommends

Starters :

 

Fresh kalamaretti/ red wine 59,-

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  Sturgeon caviar 299,-

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 Foie gras/ cranberries 79,-

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 Risotto with boletus mushrooms and fresh black truffles 59,-

Main Courses :

 

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

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Turbot fillet/ spinach gnocchi/ green peas 109,-

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 Monkfish/ saffron risotto/ salad/ lobster sauce 109,-

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Octopus/ thai style sauce/ puree with chorizo 129,-

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New York Steak/ baked potatoes/ salad/ chimichurri 119

  Dessert:

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Chocolate fondant  33 ,-