MAIN COURSES
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Kataifi wrapped lobstergreen curry | Beluga lentils | smoked eggplant tartare
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Duck breast cooked in fig leavesred Porto wine & spice sauce | roasted figs
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Tuna “Rossini style”duck foie gras | black truffle
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Deep fries fish (scampi, prawns, squids, sole fillets, vegetables, pineapple)sweet & sour sauce
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Bio Irish beef filletpak choi with soy sauce | fried pimiento de padrón | potato chips
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Grand Plateau RoyalSTEAMED: shrimps | lobster | King crab claws | scampi | whelksRAW: Speciale de Gillardeau oysters | sea truffles
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Pan seared turbotcarrot cream with passion fruit | stuffed zucchini flower | fish mayonnaise
TASTING MENUS
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The vegetarian menu dedicated to the truffle
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20 years... The fish menu
Visualizza i menu dei ristoranti della zona
DESSERTS
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Hot green apple pieCalvados chantilly cream | apple purée
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Black EspressoEquatorial chocolate 55% caviar | iced coffe cream
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Caramelized pineapplevanilla | green cardamom | lime gel | croissant wafer
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Chocolate sphere (Equatorial 55% Valrhona)soft chocolate heart | vanilla ice-cream | warm cocoa sauce
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Mascarpone cheese and raspberry cakeyoghurt and yuzu ice-cream
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Mont Blanc (4810 m.)4% meringue | 8% tangerine | 10% chestnut
ICE-CREAMS AND SORBETS
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Our ice-creamschocolate | pistachio | vanilla | coffee | yoghurt and yuzu
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Our alcohol-free sorbetspink grapefruit | lemon | pear and grappa | passion fruit | pomegranate and anise
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Our sorbets with vodka or Franciacortapink grapefruit | lemon | pear and grappa | passion fruit | pomegranate and anise
FIRST COURSES
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Chestnut ravioli stuffed with venisonblack chanterelle
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“Backward” seafood risotto
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Linguine pasta with shrimpslime zest | confit tomatoes | jalapeño | topped with bread crumbs
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“From Pan to Plate” Carnaroli risottoserved with little fish & shellfish (min. 2 people)
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“Carbonara style” ravioloGrana Padano DOP fondue | bio egg yolk | guanciale
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Fusilloni pasta with sea urchinspuffed quinoa
RAW FISH
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Raw scampifrom North-East Atlantic Ocean (Scotland)
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Kys Marine L’Etoile oysterrange n°03
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The Aquariuma raw fish selection expressed by our chef
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Speciale de Gillardeau oysterrange n°04
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Raw violet shrimpfrom Mazara del Vallo (Sicily)
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Carpacci & tartare 25 recensionired tuna | amberjack | sea bass | salmon
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\"Tradition Royal Calvisius\" caviar from Calvisanotoasted bread | butter | potatoes blinis | sour cream (jars available: 30 gr. | 50 gr.)
CHEESE
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Cheese Selectionfive fresh and aged cheeses
STARTERS
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Potato terrinescampi tartare | “Traditional Royal Calvisius” caviar | hazelnut flavored mayonnaise | Franciacorta Brut sauce
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A warm dish from the sea (octopus, scallop, red prawn, squid, clam)green beans | lotus root chips
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Tub gurnard in sea snail brothbasil bread wafer
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Confit duck foie grascaramelized apple | plums in cinnamon syrup | brioches toast
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Baked red mulletceleriac noodles | its sauce with saffron
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Honey lacquered quail breastpumpkin flan | fried quail leg
