Fine Dining Menu

• Amuse-bouche
• Expression: Pea salad, charred broad beans, sorrel and mint
• Rebirth: Meatloaf, green sauce, potatoes, leeks and plums
• Reflection: Spaghetto, fiore sardo, loquat compote and tapenade
• Knowledge: Risotto, fish stock, tomatoes and mushrooms
• Anticipation: Marinated mackerel, carrots and anchovy colatura court-bouillon
• Choice: Guinea fowl with milk and honey, wild herb salad
• Pre-dessert
• Inspiration: Yogurt, honey and pea pods

À la carte menu

• Expression

  Pea salad, charred broad beans, sorrel and mint

• Soul

  Tourte filled with goat robiola, cabbage and mustard, apple caramel

• Anticipation

  Marinated mackerel, carrots and anchovy colatura court-bouillon

• Rebirth

  Meatloaf, green sauce, potatoes, leeks and plums

• Reflection

  Spaghetto, fiore sardo, loquat compote and tapenade

• Knowledge

  Risotto, fish stock, tomatoes and mushrooms

• Listening

  Bluefish, asparagus and maltaise sauce

• Choice

  Guinea fowl with milk and honey, wild herb salad

• Inspiration

  Yogurt, honey and pea pods

• Nuances

  Coffee and milk

• Influences

  Spiced chocolate, marinated pineapple and panna cotta