Main Dish

Ravioli stuffed with lobster, courgette and coriander, served with a crayfish cream perfumed with lemongrass
36.50
28.50*

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Spaghettini with sautéed calamari, squid, prawns, chilli, olives and herbs
36.50
28.50*

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Home-made tagliolini with thinly sliced raw tuna, Datterini tomatoes, basil and grated bottarga
36.50
28.50*

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Spaghettini alla puttanesca with anchovies, tomatoes, olives and capers
28.50
22.50*

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Potato gnocchi with broccoli and Lardo di Colonnata, toasted pine kernels and young leaf spinach
32.50
24.50*

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Carnaroli risotto perfumed with limes, fennel and roasted quail breast
30.50
24.50*

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Roast  croaker fish on a bed of ratatouille and saffron rice, served with a bouillabaisse jus
48.50
42.50*

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Monkfish medallions with fennel blossoms, artichokes, baby onions, new potatoes and a sweetcorn sauce
49.50
43.50*

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Roast fillet of Atlantic halibut on a bed of pea mousseline, summer vegetables and a small rocket salad
48.00
42.50*

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Pike-perch fillet and langoustine on a broccoli mousse and young spinach, served with a crayfish cream perfumed with lemongrass
48.50
42.50*

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Fritto misto di mare with calamari, cuttlefish, prawns and lemon
38.50
32.50*

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Roast fillet of wild turbot on a bed of celeriac mousseline, sautéed chanterelles and red onion
52.00
46.50*

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Roast breast of guinea fowl with a sweetcorn sauce seasoned with Espelette chilli powder on a bed of sautéed chanterelles and new potatoes
36.00

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Roast beef entrecôte in a rich port wine sauce, with stuffed vegetables and potato gnocchi
48.50
42.50*

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Medium-cooked fillet of veal on a bed of young vegetables, cauliflower mousseline and a summer-truffle cream
50.50
44.50*

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Juicy veal steak under a lime and grissini crust, with grilled courgette and crunchy baked potato slices
52.50
46.50*

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Fillet of beef medallions on a bed of sautéed chanterelles with a herb and pepper oil, accompanied by fondant potatoes with onions and bacon
52.50
46.50*

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Roast saddle of lamb with lavender on a bed of aubergine caviar, served with sautéed okra, tomatoes and baby onions
49.00
43.00*

Dessert

Lukewarm “Olivo” chocolate cake served with a refreshing cappuccino and raspberry brandy
15.50

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Raspberry cake with a passion fruit base, served with home-made lime-and-basil sorbet
16.50

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Apricot slice with a poppy base, apricot foam and almond ice cream
15.50

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Fruity peach tiramisu perfumed with amaretto, served with redcurrant compote and white peach sorbet
14.50

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Rich, delicate caramel cake with raspberries accompanied by a light lemon cream and home-made raspberry sorbet
15.50

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Brie de Meaux filled with mascarpone and summer truffles, served with olive oil ice cream
18.50

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A selection of home-made ice creams and sorbets
per scoop 4.00

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Cheese from the trolley Selection of raw milk cheeses by Maître Fromager Rolf Beeler
17.50