Main Course
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Catch of the day with seasonal vegetables
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Duck breast on braised radicchio, roasted beetroot and cranberry sauce
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Mixed fried seafood
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Fish terrine in cabbage leaves, fennel with citrus fruits, dried tomatoes and Vichyssoise foam
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“SporcaMuss”puff pastry, lemon custard and peach compote
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Grape sorbet with citrus fruit pears, corn crumble and creamy with cream
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Fir sprouts ice cream, cocoa crumble, raspberry compote and cheesecake cream
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Starter
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Scabbard fish au gratin on crusco pepper crunch, pioppini-mushrooms in oil, julienne of celeriac in osmosis and wild garlic mayonnaise
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Beef tartare, with endive, pumpkin and onion, focaccia and fir sprout butter
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Seared tuna, leeks, rapé egg yolk, lemon chutney, parsley cream and bread chips
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Roasted octopus tentacles on potato cream, red onion,semi-dried cherry tomatoes and olive
