The selection among our over 300 labels:
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FerrariGiulio ferrari riserva del fondatore 2010
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Pierre pétersCuvée de réserve blanc de blancs brut grand cru
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Aldo conternoChardonnay bussiador 2020
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Arnaud entMeursault 2020
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CabochonFranciacorta fuoriserie n.24 brut
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Chateau lafleurChateau lafleur 2017
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Domaine de la romanéeConti la tache monopoli grand cru 2015
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Aldo conternoBarolo bussia cicala 2017
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Jean-marc boillot batardMontrachet grand cru 2022
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Cantina di terlanoNova domus riserva 2021
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GajaBarbaresco sperss 2019
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Dom perignonP2 deuxième plénitude brut 2002
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Laurent-perrierGrand siècle grande cuvée N. 26 brut
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Romano dal fornoAmarone della valpolicella vigna di monte lodoletta 2010
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GajaLanghe gaia & rey 2021
Sweet - lunch menu
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Gioconda:Summer panettone with apricots da vittorio
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Crispy eclair, with pistachio creamy, wild strawberries and berry veilure
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Ice cream of the day
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Sorbet of the day
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In the cannoli, with soft mascarpone, and soft coffee and cocoa
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Rubick cube
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Criollo chocolate sphere, fruit misticanza poche` and extra virgin olive oil
Visualizza i menu dei ristoranti della zona
Raw and delicacies from our kitchen - dinner menu
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Plateau royal DVCA (recommended for 2 people)Oysters, 'purple' shrimp, ligurian scampi, cuttlefish noodles, amberjack tartare, and scallops
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Shellfish on ice :3 'purple' shrimp, 3 ligurian scampi
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Nchovies from the cantabrian sea, DVCA selectionPer piece
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Patanegra de bellota 5 jotas el paladar, served with toasted almonds(/80 gr starters)
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Bluefin tuna tartare, au naturel (110gr)
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Plateau of oysters (1 pc)Selection of oysters by the chef
Appetizers - dinner menu
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Scampone from porto santo spirito, squash blossoms, cooked raw fava beans and peas, ace sauce and caviar
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Pulp fiction:Roasted octopus with chicory, almonds, tomato coulis and basil
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Beef tartare, foie gras ganache marinated egg yolk and passion fruit
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Soft egg, mashed potato, parmesan cheese, and seaweed powder
First - lunch menu
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Whole wheat tagliolini, cacio pepe and sea urchins
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Potato grits, scallops 1 recensione , real clams and light pesto
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Spaghettone creamed with three tomatoes
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Artisanal maltagliato, served with catch -of-the-day ragu
Sweet - dinner menu
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Gioconda:Summer panettone with apricots da vittorio
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Crispy eclair, with pistachio creamy, wild strawberries and berry veilure
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Criollo chocolate sphere, fruit misticanza poche` and extra virgin olive oil
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Sorbet of the day
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In the cannoli, with soft mascarpone, and soft coffee and cocoa
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Ice cream of the day
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Rubick cube
Second courses - dinner menu
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Duck barberie, turin vermouth sauce, railroad durons and pak choi at the BBQ
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Prussian beef, wild arugula, parmesan milk, seeded tomato and vinegar pearls
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Sole meunière curls, mountain butter mousse with lemon and gentle herbs
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Crispy tuna, white and green asparagus, and yuzu liquid chicory
Second - lunch menu
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Roasted amberjack, date tomato coulis, buffalo milk and black lemon
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Catch of the day according to market availability prepared by the chef
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Beef tataki, vegetable garden and aged balsamic vinegar
First courses - dinner menu
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Grilled potato dumpling stuffed with burrata cheese, red shrimp and their broth
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Artisanal ravioli, veal parfait, tonka bean, pecorino cream cheese and late artichoke petals
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Carnaroli rice with saffron and marrow beef
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Whole-wheat tagliolini with cacio pepe and sea urchin emulsion
Starting - lunch menu
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Eggplant bonbons, creamy tomato and soft ricotta cheese
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ConfitCodfish sheets, fava beans baby peas and sardinian cherry tomatoes
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Rose veal veils, DVCA sauce and artisanal giardiniera
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Bluefin tuna tacos, creamy yogurt and light guacamole
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Salmon tartare, avocado mousse, honey and sake dressing, and passion fruit mayo
Salads - lunch menu
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Vegetarian, with seeds, sweet potato chips, seasonal starters and spinach
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Caesar salad, with homegrown chicken, traditional dressing, veils of parmesan reggiano and crispy bacon
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Nicoise: withgreen beans, Cantabrian anchovies and tuna confit
