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APPETIZERS

  • YELLOWFIN TARTAR WITH WASABI, WITH RICE CHPS AND WAKAME SALAD
  • VEAL CARPACCIO WITH ROCKET , CAPERS, LEMON, ARTICHOKE PICKLES AND PARMESAN CUSTARD
  • ROYAL KING GRAB RELISH WITH MANGO, AVOKANTO AND TOBICO WITH SPICY MAYO
  • SCALLOPS IN THEIR NATURAL ENVIRONMENT
  • SAGANAKI FROM TALAGANI CHEESE WITH STAMNAGATHI SAUTEED AND SAUCE FROM GRAPES
  • GRILLED OCTOPUS WITH SPLIT PEAS AND COLD MASS SALAD


SALADS

  • TENDER LEAVES OF MESCLUN SALAD, WITH SUN DRIED TOMATO VINAIGRETTE OLIVES FILLETS, CAPERS, FENNEL, BREAD CHIPS, PISTACHIOS AND CAPRINO WITH POPPY SEEDS
  • MIXED GREEN SALAD WITH SLOW-COOKED CHICKEN BREAST,
  • CROUTONS, PARMESAN, CHIPS FROM PORK CRISPY CRUST AND MUSTARD DRESSING FLAVORED WITH BASIL
  • GREEK SALAD WITH VARIETY OF TOMATOES, ONION, CUCUMBER, CAPERS, OLIVE SOIL, SKOTYRO CHEESE AND FRESH OREGANO OIL
  • MASS TUNA SALAD IN CRUST OF NORI, BLACK QUINOA, AVOCADO CREAM, CHERRY TOMATOES CONFIT, GREEN BEANS, QUAIL EGG PICKLE, BABY POTATOES, ONION PICKLES AND MASS SALAD


PIZZA

  • MARGARITA WITH FRESH MOZZARELLA DI BUFALA,OVEN BAKED CHERRY TOMATOES AND BASIL
  • DIABOLA WITH SPICY VETROCHINA SALAMI, FRESH MOZZARELLA, CHERRY TOMATOES, SPRING ONIONS AND PEPERONCINO
  • JAMON SERRANO, FRESH MOZZARELLA, CHERRY TOMATOES , ROCKET PESTO AND WHITE TRUFFLE OIL


PASTA-RISOTTO

  • RISOTTO WITH WILD MUSHROOMS AND WHITE TRUFFLE OIL
  • ORZO LOBSTER WITH FRESH TOMATOES, GINGER AND MARJORAM
  • FRESH STROZZAPRETI WITH CHEEKS FROM BABY VEAL RAGOUT,
  • ON A CREAM CHEESE FROM PECORINO AMFILOCHIAS CHEESE
  • RISOTTO "AL NERO", WITH CUTTLEFISH INK, CRAYFISH SAUTEED, FRESH SEA URCHINS, OCTOPUS TAILS, FLAVORED WITH DILL AND BRIK
  • LINGUINE WITH SHRIMP, FRESH TOMATO, BABY SQUID AND SEA FOOD SAUCE FLAVORED WITH BASIL


MAIN COURSES

  • AEGEAN SEA BASS FILLET S°UÆEED WITH TAMARISK AND SPICY BOUILLABAISSE SAUCE
  • VEAL FILLET WITH VEGETABLES SAUTEED, MASHED POTATO FLAVORED WITH TRUFFLE AND POP POTATOES
  • SCORPION FISH BOURDETO WITH FREGOLA SARDA, MUSSELS, FRESH AND URCHINS SALICORNE
  • SLOW COOKED, FREE GRAZING COCKEREL, WITH FRESH HERBS, COUS-COUS STUFFING, SMOKED YOGURT AND SAUCE FROM ITS JUICES
  • SEA BREAM WITH WILD GREENS AND CELERY FRICASSEE, ROE FROM MESSOLOGI, ON A LAYER OF ARTICHOKE VELOUTE, BLACK CAVIAR AND EGG-LEMON SAUCE
  • RIB - EYE STEAK, BLACK ANGUS WITH WARM SALAD FROM SAUTEED CHIITAKE MUSHROOMS, BABY POTATOES, ONION CONFIT, BEETROOT LEAVES, MUSTARD PICKLE AND BEARNAISE SAUCE


DESSERTS

  • CRISPY MARENGUE WITH COCONUT, PINEAPPLE CREAM WITH LEMONGRASS, SORBET MANGO ANDPASSION FRUIT SAUCE WITH TAPIOKA 
  • PANACOTA HEMISPHERE WITH VALHRONA MILK CHOCOLATE,
  • CARAMEL CREMEUX, TWILL FROM COCOA SEEDS, CHOCOLATE JELLIES, KAHLUA AND ESPRESSO ICE CREAM 
  • CHEESE CAKE WITH RASPBERRY SORBET, LEMON CURD, STRAWBERRY COMPOTE WITH FRUITS OF THE FOREST AND LAVENDER AND TWO SORTS OF CRAMBLE
  • CHOCOLATE SOUP AZELIA VALHRONA, CRISPY COCOA BISCUIT, WITH COCONUT NAMELAKA AND FRESH PINEAPPLE CONFIT