Chef recommends

 

Starters :

 

Scallops / lobster sauce 89,-

  Baby suids / red wine sauce 69,-

Risotto/ chanterelles/ boletus mushrooms/ fresh truffles 79,-

 Foie Gras/ brioche/demi glace  109,-

 

Main Courses :

 

 Tagliatelle with white truffles 109,-

/

Swordfish steak / baked potatoes / salad  89,-

Tournedos Rossini - beef fillet steak, foie gras, white truffles  220,-

 

Wagyu Beef A-5 :

Tenderloin 350,- - 100g

Sirloin 260,- - 100g

 

  Dessert:

Vanilla ice cream/ crema di pistacchio 36,-

 

Chocolate fondant  39,-

 

 

 

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