The suggestions

du Chef

Starters

  • Roasted Scallops on a Courgette cream with San Danielle crisps 20€
  • Beef Carpaccio with Parmesan, black Truffle shavings and crushed Hazelnuts 18€
  • Scampi cassolette with Asparagus tips, Cherry Tomatoes and Basil 19€
  • Italian-style Asparagus, sautéed in olive oil with a Parmesan petal and a slice of Coppa 18€
  • Grilled Octopus with caramelised Onions, on a fine Saffron Potato purée 19€
  • Grilled Artichoke heart with Taleggio emulsion and Arugula salad 18€

Pasta's

  • Tagliatelle with Scallops, Asparagus cream, and Chorizo 27€
  • Shelled half-Lobster with Saffron Risotto and grilled Pancetta 30€
  • Penne with Basil cream on a Bresaola Carpaccio and Parmesan shavings 24€
  • Spaghetti with Treasures of the Ocean (mix of Scallops, Squid, Scampi, and Clams) 26€
  • Linguine with Italian Sausage, wild Mushrooms, and Pecorino Sardo 24€
  • Ricotta and Truffle stuffed Ravioli served with a butter and Sage sauce 24€

Meat and fish

  • Beef Filet pur with crispy Pancetta, Barolo sauce, and Broad Bean purée 31€
  • Grilled Lamb chops with Cherry Tomatoes, Rosemary, and oven-baked Potato 28€
  • Veal roulade with Truffle-infused jus and fresh Tagliatelle 26€
  • Golden pan-seared Dover Sole fillet with Saffron cream and Prawns 29€
  • Wild Sea Bream fillet "Southern Style" (Olive oil, Cherry Tomatoes, Capers, and Basil) 26€

Desserts

Consultez notre menu Saint-Valentin