Menu
Your favorite dishes, those that exicite your curiosity more, everything you want to try.
Appetizers
Foie gras escalope, yam, coffee, cardamom, red onion, marshmallow, hazelnut panbrioche.
30,-
Beef fillet tartare, celery, Nashi pear, smoked Sardinian sauce and quail egg.
26,-
White fish sashimi, koji, buttermilk, seabeans, fermented plums and tobiko.
30,-
Pigeon, berries, peanut butter and spicy broth.
28,-
Pasta courses
Risotto, zucchini, lemon caviar, sesame, dried roe and raspberry.
30,-
Linguine with miso butter, eel, apple and horseradish.
26,-
Tortelli stuffed with rabbit, coconut sauce, green curry and pinenuts.
26,-
Potato gnocchi, sea urchin, black garlic bagnacauda, salted lemon and truffle.
26,-
SIGNATURE
60 month aged Parmesan stuffed ravioli, Isigny butter and mushrooms.
28,-
Second Courses
White fish, mixed seeds, spicy tapioca, reduced chicken broth with hazelnut.
32,-
Lamb, sumac, pumpkin, green olives, black cabbage and stilton cheese.
30,-
Roe deer, sunchoke, red beet, granola, port and “boudin noir” sauce.
32,-
SIGNATURE
Beef fillet, chocolate, mushrooms and aged foie gras torchon.
55,-
Dessert
Stilton cheese, grapes, white chocolate, dark chocolate and port.
15,-
Condensed milk, espresso jelly, sanded almonds and Baileys ice cream.
15,-
Chestnut, persimmon and milk semifreddo.
15,-
Frangipan, cherries, white chocolate mayo and wasabi.
15,-
Cheese
Cheese tasting.
20,-
Tasting menu
To go through the culinary trip that best represents you, to discover Chef Bowerman’s ideas and inventions.
Veggie menu
Welcome soft drink
Daikon ravioli stuffed with goat cheese, almond milk and raspberry
Cauliflower, white chocolate, quail egg and seaweed
60 month aged Parmesan stuffed ravioli, Isigny butter and truffle caviar
Celeriac and apple with three caviars
Yogurth mousse, pollen, carrot, fennel oil and Saint Germain
Ginger, lime and almonds with pink peppercorn
Petits fours
90,-
Traditional and/or vegetarian menus are for the entire table.
Traditional menu, but… not too much
Welcome soft drink
Beef tartare, foie gras, Grana Padano mayo, salad, honey, burned bread crumble
Veal heart, daikon, fried polenta and coffee sauce
Lamb, sumac, pumpkin, green olives, black cabbage and stilton cheese
Ravioli del plin stuffed with amatriciana sauce, pecorino cheese and crispy guanciale
Sweetbreads, wild cherries by Stivali and sweet soy sauce predessert
Condensed milk, espresso jelly and Baileys ice cream
Petits fours
100,-
Traditional and/or vegetarian menus are for the entire table.
Glass
A creative tasting of ten courses.
150,-
