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Menu

Starters

Carpaccio de gambas with courgettes, white dandelion, red pepper confit and citrus fruit

20.00

Cappelletti with veal in a chicken stock

15.00

White asparagus, egg cooked at 63°, Balsamic pearls, spinach coulis

19.00

Veal sweetbread flambé in Navan liqueur, coffee and lemon, served with Iringi mushrooms

24.00

Sienne sausage meat risotto, with mushrooms and Piedmont hazelnuts (minimum of two people dining)

17.00 / 22.00

Scallops and prawns, cromesqui with saffron rice, purple aubergine and roots

22.00

Main courses

Gers chicken fillet, ersatz celeriac ravioli, braised endives with truffle honey drizzle

25.00

Fillet of Sole with black beans, figs and almonds

26.00

Monkfish cooked over a low heat, parsley, ginger, Paksoï cannelloni, Tuscany olive purée and razor clams with diced mixed vegetables

26.00

Loin of lamb served with tangy caponatina and mousseline

26.00

PLUMA IBÉRICA cooked for three hours and served with swedes, small potatoes, pearl onions

27.00

 

 

Desserts

Poached pears, meringue, pistachios, Piedmont truffle mousse

9.00

Semolina with Samba tea, blood orange flesh, ice yoghurt, orange flower sponge cake

9.00

 

 

Cheese

Cheese platter and its companions

10.00