À LA CARTE MENU
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It's finally spring! While the outside season shows the first signs of change, our kitchen has filled with renewed energy and creativity. The result is a cheerful and vibrant restaurant menu, full of first fruits, fresh and versatile ingredients and new combinations that are even more interesting and unexpected. All you have to do is come and taste the new menu: |
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ENTRÉE
Baked onions with oven-roasted onion petals stuffed with mussels, chopped pine nuts and mint
€ 16
Sautéed Mini Snow Peas Served with Green Apple and Sesame Babaganoush, Arugula and Acidulated Green Apples
€ 14
Grilled veal tongue with turnip and date cream, beetroot salad, radishes and marinated ginger
€ 15
FIRST COURSES
Tagliolini creamed with 'nduja,
with garlic cream and chicory coffee and salted lemons
€ 16
Nettle risotto
with kiwi, horseradish
and buckwheat crumble
€ 18
Chickpea cream with dried plums, umeboshi plum puree
and rue
€ 16
Spaghettoni “Benedetto Cavalieri” with fresh tomato and basil sauce
€ 15
SECOND COURSES
Beef Tataki with Green Asparagus, Stracciatella and Walnuts
and seed cream
of poppy
€ 26
Seared scallops, broad bean cream, rhubarb and salicornia salad, beer gel
€ 26
Baked Carrots with Carrot Cream and Coconut Oil, Tarragon Coconut Cream and Lime Gel
€ 22
Shredded lamb shank and lamb's lettuce topped with Greek yogurt and smoked tamarind sauce
€ 28
DESSERTS
Corn and Strawberry Cake with Strawberries and Worcester Sauce and Strawberry, Pepper and Chili Sorbet
€ 10
Dill yogurt mousse, with almond cake, lemon cream and peas
€ 10
Apple Pannacotta
with pink grapefruit sorbet and Campari
€ 10
