Welcome appetiser

with Amuse-Bouche

Appetizer

Egg 61” cooked at low temperature with asparagus tips, duck speck and shallot beurre noisette

Squid ink flan with its citrus marinated noodles, velvety white celery and crispy fennel

First Dish

Asparagus risotto with scallop, patanegra lard and saffron reduction

Second Dish

New Zealand French lamb rack served in pistachio crust with madera reduction and its seasonal side dishes

or

Slice of scalded ombrina with aromatic herbs, caponatina and virgin sauce

Dessert

Chamomile semifreddo with red fruits and crumble

58€
Per person
Drinks not included

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