The suggestions

du Chef

Starters

  • Caramelized Scallops with Braised Endives and Pancetta 20€
  • Sautéed Scampi with Chanterelles, Cherry Tomatoes with Garlic 19€
  • Egg Cocotte, Willy Style “Parmesan Cream and Truffle Shavings” 19€
  • Monkfish Carpaccio with Black Caviar Pearls 20€
  • Grilled Octopus on a Pea Cream and Rosemary-Citted Pepper Salad 19€
  • Wild Mushroom Toast, Thin Slices of Bresaola and Parmesan Shavings 19€

Pasta's

  • Peeled Half Lobster with Fresh Tagliatelle with Wild Mushrooms and Truffle 30€
  • Seafood Spaghetti with Vongole, Scampi, Scallops, Prawns and Cherry Tomatoes 25€
  • Linguine with Scallops, Chanterelle Cream and Grilled Pancetta 27€
  • Risotto with Italian Sausage and Taleggio Cream 25€
  • Penne with Italian-Style Imperial Mussels and Golden Curry 25€
  • Truffle-Stuffed Ravioli with Light Wild Mushroom Cream 25€

Our Mussel

  • Nature 27€
  • White wine, Garlic, Garlic room, Provençale 28€

Meat and fish

  • Pure Fillet of Beef with Sautéed Chanterelles and Truffle 31€
  • Veal Medallions Saltimboca alla Romana, served with Fresh Tagliatelle 26€
  • Veal Escalope with Wild Mushroom Cream and Fresh Tagliatelle 26€
  • Haddock Loin in a Bacon Coat, on a Saffron Risotto and Seasonal Vegetables 27€
  • Redfish Fillet, Sautéed Samphire, White Wine Sauce with Thyme 26€

Desserts

Consultez notre menu Saint-Valentin