4 courses & bread ad libitum 460 | |
Redfish crudo with ponzu daikon, gooseberry & cilantro | |
Risotto with chanterelles, mascarpone, browned sage butter & black pepper | |
Grilled duroc pork with gremolata, grilled lettuce & chicken jus | |
Raspberry tart with white chocolate & raspberry sorbet | |
Snacks | |
Basket of sourdough bread | 25 |
Olives | 35 |
Salted nuts with smoked paprika & rosemary | 45 |
Arancini with parmesan creme & lemon 2 pcs. | 85 |
Stracciatella with black pepper, olive oil & toasted bread | 95 |
Oysters | |
Natural | 40 |
Yuzu | 40 |
Bloody Mary | 40 |
Deep fried with tatar sauce & lemon | 40 |
4 pcs. | 140 |
Starters | |
Redfish crudo with ponzu daikon, gooseberry & cilantro | 140 |
Steak tartare with cognac, capers & herbs (french fries +65) | 135 |
Tomato salad with fresh apricots, basil, pine nuts & stracciatella | 135 |
Mains | |
Grilled duroc pork with gremolata, grilled lettuce & chicken jus | 220 |
Risotto with morels, green asparagus, black pepper & parmesan | 195 |
Halibut with cauliflower, fennel & elderflower beurre blanc | 250 |
Dessert & cheese | |
Raspberry tart with white chocolate & raspberry sorbet | 95 |
French toast with blueberry marmalade & vanilla ice cream | 100 |
3 cheeses with honey & toasted sourdough bread | 120 |