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ANTIPASTI – ENTREE – STARTER
(Salmon tartare, guacamole and passion fruit sorbet)
(Red tuna tartare, pine nuts, capers, white grapes and rocket)
(Roasted scallops, vanilla pure, green beans with Sanremo lemon)
(“Kobe” beef, gorgonzola sauce, hazelnuts and black truffle)
(Stew of Baby octopus , tarragon and Triora bread)
(Octopus and potatoes, celery and Taggiasca olives, parsley sauce)
GRAN CRUDI DI PESCE – EXCELLENT POISSON CRU – GREAT RAW FISH
(Raw mixed fish and creative kitchen carpaccio)
(Russian Malosol caviar (10 gr.), Warm bread, Normandy butter)
TEMPURA
Prawn tempura
Vegetables tempura
PRIMI PIATTI – PREMIERES PLATS – FIRST COURSES
(Green gnocchi with pesto, roasted prawns and toasted pine nuts)
(Semolina tagliatelle, beef ragout “as it once was”, parmesan cheese crumble)
(Spaghetti carbonara by chef Lorenzo)
(Paprika potato gnocchi, scallop ceviche, bacon and mint)
(Spaghettoni with water and flour, double-cooked Kobe beef and crispy leeks)
(Linguine with clams and lemon from our garden)
SECONDI PIATTI – DEUXIEME PLATS – SECOND COURSES
(Seared red tuna with Ligurian herbs, warm beans with thyme and Parma’s ham)
(Honey lacquered salmon, smoked celeriac, chard, raisins and pine nuts)
(Veal with tuna sauce in evolution with black truffle from Norcia)
(Planked squid, yuzu peas, cuore di bue tomatoes fruit salad)
(Japanese “Black Wagyu” A-5 (150 gr.) Grilled with Maldon salt)
(Sea bass au gratin with pistachios, basil and trumpet courgettes)
DESSERT
(White chocolate and almond parfait, strawberry and basil coulis)
(Crispy puff pastry, candied peaches, salty toffee, amaretto ice cream)
(Guanaja dark chocolate souffle, with white heart and raspberry ice cream)
(Ginger ice cream with lime zest)
(Passion fruit ice cream with caramelized mango)
(Ice cream with strawberries)