Entrees

Marinated scampi tails with basil and fish salad with thin slices of bread and shavings of caramelised citrus fruit – 2003

Cuttlefish and tomato cooked in oil, with basil, brioche, green tomato juice and pine nuts – 2006

Baby lobster with cold consommé of cucumber, natural yogurt, wine jelly, lavender and edible flowers – 2006

Seared dried stockfish in extra virgin oil – 1998

Foie gras of marinated duck in a raisin bread pastry, with melon sauce and zucchini purée – 2006

Fagottini of pasta in olives with fondant of spring onions and buffalo ricotta on nest of courgettes marinated in mint – 2001

Tagliolini salad scented with lemon peel and lemon balm
with red onions and marinated sardines – 2004

Small cannelloni pasta with sheep’s cheese ricotta and candied lemon, with consommé of crayfish, black tea and bergamot, crayfish tails and baby onions – 2006

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Main courses

Scampi tails and scallops in celery sauce infused in absinthe with puree of onions and ginger and celery salad – 2004

Freshly caught hake with sweet paprika, “stracciatella di burrata” cheese, peas and cherry tomatoes – 2006

Baked scupper fillet with olive sauce, wild chicory and licorice – 2006

Aubergine soup with fresh origano, “seirass nel fieno” sheep’s cheese and thin slices of wholemeal bread – 2006

Breast of guinea fowl marinated and cooked slowly in sparkling wine, seared scampi, stewed onions and reduction of milk infused with lemongrass – 2003

Roasted quail with green pepper, red beer sauce and foie gras, stewed lettuce and baby panicle maize – 2006

Small crepes, veal cutlets and hazelnuts, in a mushroom sauce and with celery seeds and small herb salad – 2006

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Before the dessert

Selection of Piedmont cheese accompanied by our grapes bread

A little before-dessert will anticipate your dessert

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Desserts

Caprineve cream with candied lime, Martini Dry sauce and crystallized mint - 2006

Almond flan with prune compote with Banyuls and iced milk cream - 2002

Bitter chocolate mousse with raspberry jelly and Campari granita - 2003

Ramekin of chilled tea and star anise cream,
garnished with vanilla-glazed tomato petals,
green mint tea - 2001

Fresh chocolate with cream of coconut milk
and cocoa nibs - 2005

Vanilla crème brulée
caramelised with brown sugar - 1998

Banana confit on steamed biscuit and Batida panna cotta served with vanilla
and rum-flavoured pineapple coulis - 2006

Guanaya chocolate tartlet with spiced sauce
and iced milk cream - 2002

Double-malt Belgian beer jelly cup, with pure chocolate drops and cinnamon-flavoured crème Chantilly - 2003

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Tasting menu

We also offer:
a four-course tasting menu, 70,00 euros
a five-course tasting menu, 80,00 euros
a six-course tasting menu, 90,00 euros

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