A La Carte Menu

on niçoise salad and black truffle sauce

with avocado, tender leaves and red onion vinaigrette

with confit figs, chocolate cookies and coffee expresso sauce

with tomato, mozzarella cheese and basil oil

with lolo rosso, escarole, chicory, lamb´s lettuce, Asparagus, green beans, tomato, endives and avocado

with rucola salad, tomato cherry, Parmesan and sauce Modena

with grilled prawns and bacon

with dill, cream of cray fish and lemon grass

with port and scallops

with lobster tartar and chives

with clams

with tomato sauce* or bolognaise

with seasonal mushrooms and duck magret

with cockles and small squids in two inks

with caramelized apple, cream cheese and black truffle

on a bed of leek and creamy white wine sauce

with small squids sautéed in their ink

with txacoli sauce, mix of vegetables and juliana of indicum

in curry sauce, fresh soybean and white basmati rice

with caramelized onion, sauce of ancient mustard and beet chips

with mash apple pure reinetta and potato “bombon”

on zucchini carpaccio and sauce infused with grapes and red fruits

with green asparagus and smoked scarmoza cheese

aromatized with herbs and mustard and lemon sauce

with medallion of duck foie