Menu
Your favorite dishes, those that exicite your curiosity more, everything you want to try.
Appetizers
Coconut, green curry, foie gras and shrimp.
30,-
Beef fillet tartare, “Trombolotto” oil, anchovies from Cantabrico, orange sauce, quail egg.
26,-
Pigeon, berries, peanut butter and spicy broth.
28,-
Pasta courses
Risotto, zucchini, lemon caviar, capers, dried roe and raspberry.
30,-
Linguine with miso butter, eel, apple and horseradish.
26,-
Next day stuffed buttons.
25,-
SIGNATURE
Potato gnocchi, sea urchin, black garlic bagnacauda, salted lemon and truffle.
26,-
SIGNATURE
60 month aged Parmesan stuffed ravioli, Isigny butter and truffle.
30,-
Second Courses
White fish, orange sauce, bonito flakes and red turnip.
32,-
Lamb, sumac, pumpkin, carrot puree, coffee carrots, fennel and stilton cheese.
30,-
Pork socket, fermented lemon, salsify, cured pork cheek sauce, apricots.
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,-
Mascarpone, lentils, tamarind and lime.
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 raspberries
Cauliflower, white chocolate, quail egg and seaweed
60 month aged Parmesan stuffed ravioli, Isigny butter and truffle caviar
Tofu and yogurth sauce with three “caviars”
Yogurth mousse, pollen, carrot, fennel oil and Saint Germain
Mascarpone, lentils, tamarind and lime
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
Foie gras escalope, coffee, cardamom, red onion, marshmallow,
hazelnut panbrioche
Lamb, sumac, carrot puree, coffee carrots, fennel 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,-
