Menu

Starters

Amberjack ceviche, green apple and matcha tea

18.–

Sliced veal with tuna-caper sauce, Mediterranean red tuna,  bagna cauda and raw vegetables

20 .–

Poached egg , potatoes, Parmigiano Reggiano and Kataifi

16.–

Shrimp sashimi, stracchino and chlorophyll

18.–

First course

Linguine with garlic, oil and chili pepper, red shrimp and bottarga 

18.–

Fresh handmade tagliatelle, duck, orange and thyme

18.–

Ravioli del Plin with three roasts, Normandy butter and sage

18.–

Rice, lemongrass, goat cheese and hazelnuts

18.–

Main course

Duck brest, carrot, ginger and daikon

26.–

Roasted guinea fowl breast, foie gras,  pequillo pepper and green beans

28.–

Sea bass meunière and panzanella

26.–

Beef Fillet Wellington and spinach

32.–

Dessert

Apple, chocolate, hazelnut and licorice strudel

10.–

White chocolate, almond, pineapple, Bourbon, Branca Menta

10.–

Semifreddo with pipe tobacco, Averna, lime and raspberry crumble

10.–

Hot chocolate cake, pear and ginger with a soft heart

10.–

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