The suggestions

du Chef

Starters

  • Variation on Asparagus Mousse, maritime touch of Scottish smoked salmon 19€
  • Grilled octopus with rosemary and eggplant caviar 19€
  • Roasted scallops on a sweet potato cream and parma ham chips 21€
  • Thin slices of veal, creamy tomato sauce and capers from Pantelleria 19€
  • Duo of Cod and Kohlrabi carpaccio, passion fruit vinaigrette 19€
  • Fried Scampi on piece of white Asparagus with hollandaise sauce 20€
  • Carpaccio of San Danielle ham and Burrata with cherry tomato symphony 19€

Pasta's

  • Tagliatelle with peeled lobster, saffron cream and pieces of langoustine 30€
  • Linguine with Scallops and Chorizo, Cherry Tomatoes and Rosemary sauce 27€
  • Penne with Basil Cream, Bresaola and Burrata Pugliese 25€
  • Fusili with two Salmons (fresh and smoked), zucchini seasoned with tarragon 25€
  • Spaghetti alle Vongole with olive oil, garlic and cherry tomatoes 25€
  • Red risotto with Scampi, Mussels and spring onion 25€
  • Homemade ravioli filled with with ricotta and truffles, light Parmesan cream 25€

Our Mussel

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

Meat and fish

  • Beef fillet, Morel jessauce, seasonal vegetables and potatoes 31€
  • Veal medallions Saltimboca alla Romana, served with fresh tagliatelle 26€
  • Veal Scallops alla Pizzaiola (tomato sauce, capers and basil) served with fresh Tagliatelle 26€
  • Wild sea Bass fillet fried on the skin, cherry tomato ragout and seasonal vegetables 26€
  • Roasted Cod back, saffron sauce, Chorizo Mussels 28€

Desserts

Consultez notre menu Saint-Valentin