Menu

 

 Starters:

 

Mozzarella Burrata with brioche , tomatoes and basil pesto 45,-

Slices of marinated tuna with olive tapenade, truffle mayo and walnuts 59,-

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Prawns in wine and butter sauce with green peas puree and citrus gel 59,-

Deer Tenderloin with gnocchi, wild mushrooms, blueberries and red wine sauce 69,-

Beef tenderloin tartare with Italian pickles and white truffle olive oil 59,-

 

Soups:

 

Lobster broth with seafood 55,-

 Asparagus and green peas cream soup with creme fraiche 39,-

 

Homemade pasta:

Truffle tortellone with wild mushrooms in creamy sauce 69-

 

Tortellone with goat cheese, beetroots, green peas and mint 59,-

Tagliatelle with prawns, chorizo in wine and butter sauce 79,-

Tagliatelle with beef tenderloin, wild mushrooms and creamy truffle sauce  87,-

 

Main course:

Swordfish steak with chorizo gnocchi, celery and tomato wine and butter sauce  97,-

Scottish salmon with risotto, young vegetables and holendaise sauce 95,-

Seafood risotto  95,-

 

Goose leg with potatoe puree, baby carrots and bilberry sauce 89,-

Beef tenderloin steak with baked potatoes, grilled vegetables and bordelaise sauce 159,-

Pork chop with bone with potatoe puree, young cabbage, wild mushrooms and red wine sauce 84,-

Desserts:

Chocolate fondant with vanilla ice cream  39,-

Panna Cotta with malibu and passion fruit gelly 35,-

 

Plate of italian cheese 49,-

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