The suggestions

du Chef

Starters

  • Scallop carpaccio with olive oil and caviar pearls 20€
  • Grilled Octopus with black garlic cream and balsamic vinegar 19€
  • Egg casserole, parmesan cream and black truffle shavings 18€
  • Scallop gratin with wild Mushrooms 20€
  • Mediterranean Scampi (cherry tomatoes, Feta cheese and rosemary) 19€
  • Plate of Scottish Salmon and seasonal garnish 18€

Pasta's

  • Lasagna with shelled Lobster, small vegetables and diced Langoustine 29€
  • Linguine with Scallops, creamed Spinach and grilled Pancetta 27€
  • Tagliatelle with Parma ham cream and red onions 26€
  • Ravioli stuffed with Ricotta and Truffle, light Parmesan cream 26€
  • Spaghetti with Red Mullet fillets, cherry tomatoes, basil and taggiasche olives 26€
  • Risotto with italian sausage, wild Mushrooms and Taleggio cheese 25€
  • Penne with Scampi, Basil cream and dried Tomatoes 26€

Meat and fish

  • Pure Beef fillet, Taleggio fondant and old Porto sauce 31€
  • Grilled rack of Lamb with garlic and cherry tomatoes, baked vegetables and roasted potatoes 29€
  • Veal medallion with Gorgonzola cream accompanied by seasonal vegetables and fresh tagliatelle 26€
  • Sole Meuniere with white butter and lemon accompanied by vegetables and potatoes 30€
  • Fillets of wild Sea Bream stuffed with oyster Mushrooms and saffron and tarragon sauce 26€

Desserts