Raw and delicacies from our kitchen - dinner menu
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Plateau royal DVCA (recommended for 2 people)Oysters, 'purple' shrimp, ligurian scampi, cuttlefish noodles, amberjack tartare, and scallops
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Bluefin tuna tartare, au naturel (110gr)
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Patanegra de bellota 5 jotas el paladar, served with toasted almonds(/80 gr starters)
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Nchovies from the cantabrian sea, DVCA selectionPer piece
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Shellfish on ice :3 'purple' shrimp, 3 ligurian scampi
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Plateau of oysters (1 pc)Selection of oysters by the chef
Second - lunch menu
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Bluefin tuna steak, lightly roasted, served with artichokes and ace sauce
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Catch of the day according to market availability prepared by the chef
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Prussian beef, mildly spicy turnip greens and American potato puff
Menus des restaurants aux alentours
Sweet - dinner menu
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Criollo chocolate sphere, fruit misticanza poche` and extra virgin olive oil
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Crispy eclair, with pistachio creamy, wild strawberries and berry veilure
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In the cannoli, with soft mascarpone, and soft coffee and cocoa
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Ice cream of the day
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Rubick cube
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Gioconda:Summer panettone with apricots da vittorio
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Sorbet of the day
The selection among our over 300 labels:
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Dom perignonP2 deuxième plénitude brut 2002
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Domaine de la romanéeConti la tache monopoli grand cru 2015
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Aldo conternoChardonnay bussiador 2020
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Romano dal fornoAmarone della valpolicella vigna di monte lodoletta 2010
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Cantina di terlanoNova domus riserva 2021
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Chateau lafleurChateau lafleur 2017
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CabochonFranciacorta fuoriserie n.24 brut
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Jean-marc boillot batardMontrachet grand cru 2022
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Aldo conternoBarolo bussia cicala 2017
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Laurent-perrierGrand siècle grande cuvée N. 26 brut
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FerrariGiulio ferrari riserva del fondatore 2010
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Arnaud entMeursault 2020
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Pierre pétersCuvée de réserve blanc de blancs brut grand cru
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GajaLanghe gaia & rey 2021
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GajaBarbaresco sperss 2019
Appetizers - dinner menu
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Grilled artichoke, licorice and ace sauce
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Venison tartare, mushroom mousse, creamy parmesan cheese, and hazelnut of Monferrato
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Organic egg, American potato, goat cheese and crusco bell pepper powder
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Pulp fiction: Grilled octopus, oil poweder and crystal, tomato and almond pearls
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Roasted scallop, mushroom consommé, fennel and autumn leaves
First courses - dinner menu
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Benedetto Cavalieri wheels, whipped with lobster, slightly spicy turnip tops and finger lime
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Artisanal veal plin, Tonka bean, Jerusalem artichoke and Sicilian almonds
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Artisanal tagliatelle, venison ragu, marinated radicchio and modica chocolate
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Soft caramella of pumpkin, Meditteranean scampi and porcini mushrooms
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Whole wheat tagliolino, mountain pecorino, pepper, sea urchin and crudités of puntarelle
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Speciality milanese rice with saffron and marrow beef
Second courses - dinner menu
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Lamb \"giusto rosa\" Carmagnola bell pepper, wild strawberries and Gorizia's rose slightly sour
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Braised cheek, sweet potato puff, Amarone pearls and crispy leek
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Barberie duck breast, candied and roasted chestnuts, Jerusalem artichoke and its jus with sherry
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Breaded redfish Milanese style, served with pink grapefruit vinaigrette and saffron
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Crispy codfish, F.lli Boschi 30-month Parma ham extracrtion and wasabi
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Rossini-style filet, traditionally served with foie-gras, black truffle and its sauce
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Turbot in two services: its barbecued loin, and stuffed with braised cabbage
Salads - lunch menu
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Artichoke salad, pomegranate and 30-month parmesan veils
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Caesar salad, with homegrown chicken, traditional dressing, veils of parmesan reggiano and crispy bacon
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Nicoise: withgreen beans, Cantabrian anchovies and tuna confit
First - lunch menu
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Spaghettone creamed with three tomatoes
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Artisanal maltagliato, served with turbot ragoù, artichokes and roe
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Whole wheat tagliolini, mountain pecorino puntarelle and sea urchins
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Potato gnocchi, gorgonzola reserve, pears and licorice
Sweet - lunch menu
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Crispy eclair, with pistachio creamy, wild strawberries and berry veilure
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In the cannoli, with soft mascarpone, and soft coffee and cocoa
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Rubick cube
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Criollo chocolate sphere, fruit misticanza poche` and extra virgin olive oil
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Sorbet of the day
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Ice cream of the day
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Panettone Da Vittorio
Starting - lunch menu
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Confit codfish sheets,creamy pumpkin mantovana and green tomato mustard
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Beef carpaccio lightly smoked with black tea, circus and rapette
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Bluefin tuna tacos, creamy yogurt and light guacamole
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Boschi Fratelli dop Parma ham tasting
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Sashimi of the day
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Eggplant bonbons, creamy tomato and ricotta cheese soffice
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Salmon tartare, avocado mousse, honey and sake dressing, and passion fruit mayo
