Menu

Caviar tin on ice: 30g / 50g / 100g. Caviar Select Malossol with blinis, crème fraîche and shallots.

Krystale oysters, ponzu – 3 pcs / 6 pcs.

Loup de mer ceviche with prawns, scallops and fresh mango.

Catalan-style grilled lobster and tuna sashimi with avocado.

Gratinated scallops with baby spinach and truffle cream.

Sashimi tuna slices in chili-avocado mousse.

Scampi in tempura batter.

Fresh salmon tartare from Label Rouge with avocado soy sauce.

Fresh octopus from the grill on a bed of truffle mashed potatoes.

Grilled young squid on a bed of zucchini.

Tuna and mango tartare with burratta stracciatella.

Fresh burrata cheese from the Murge region on beetroot carpaccio.

Green asparagus in tempura batter.

Avocado beetroot tartare, vegan.

Wagyu carpaccio with Japanese enoki mushrooms and truffle.

Beef tataki with ponzu sauce and spring onions, served cold.

Fresh veal tartare with grissini, grated pistachios and truffle.

Duck liver parfait with fresh raspberries, balsamic vinegar and salad bouquet.

Classic Wagyu beef tartare with sourdough bread and truffle.

Sourdough bread with sautéed oyster mushrooms and Wagyu flank steak.

Thin veal slices with capers and tuna cream.

Carpaccio, vitello tonnato, buffalo mozzarella and green asparagus in tempura batter.

Niçoise salad with fresh tuna sashimi, egg, olives, peppers and zucchini.

Lamb’s lettuce with cherry tomatoes, peppers, roasted goat’s cheese, marinated in honey.

Mixed salad with grilled chicken breast fillet, Parma ham and mozzarella.

Mixed salad with fried salmon and almonds, marinated in honey.

Mixed salad bouquet with beef fillet strips, avocado and grilled scampi.

With tomato sauce, fresh mozzarella, basil and olive oil.

With black truffle from Norcia.

With tomato sauce, garlic, mozzarella, mascarpone cream and fresh scampi.

With tomato sauce, mozzarella, pieces of tuna and onions.

Pizza bianca with fior di latte mozzarella, caviar and fresh black truffle.

Rigatoni with Ruinart Champagne butter sauce, caviar and gold leaf.

Fresh tagliolini, flambéed in parmesan loaf with black truffle.

Linguine in lemon butter sauce with caviar.

Lobster ravioli filled with lobster meat, prawns and fresh herbs with zucchini julienne.

Linguine with 1/2 Canadian lobster in cherry tomato sauce.

Thin ribbon noodles with strips of beef fillet and oyster mushrooms in cognac cream.

Spaghetti with Pecorino cheese, Grana Padano (aged for 24 months), black and green pepper, slightly spicy.

Tagliatelle with monkfish fillet, green asparagus and saffron cream.

Sepia spaghetti, scallops and prawns in champagne sauce.

Spaghetti with clams in white wine and herb sauce.

Fresh thin ribbon noodles with prawns in white wine cherry tomato sauce.

Short noodles with strips of beef fillet and fresh mushrooms in cherry tomato sauce.

Saku cut premium – teriyaki sashimi tuna fillets on lamb’s lettuce and avocado cream.

Monkfish fillet, Mediterranean style with capers, olives and anchovies in cherry tomato sauce.

Salmon fillet from Label Rouge with two different sesame varieties on vegetables.

Two grilled king prawns served with fresh pasta in garlic and oil.

1 pound of scampi with cocktail sauce.

Grilled scampi.

Fresh baby turbot.

Fresh sole fillet.

Fresh grilled Mediterranean gilthead seabream.

Fresh loup de mer in salt crust.

Nebraska U.S.A. – 21 days dry aged premium – grilled, with herb butter and French fries, approx. 350 g.

Nebraska U.S.A. premium – fillet from the grill, served with Barolo red wine sauce.

Argentina – Black Angus grilled beef fillet.

Argentina – grilled fillet of beef with foie gras, potato and truffle purée and 24-hour matured Madeira sauce.

Australia – Wagyu flank steak on rocket and parmesan flakes.

Argentina – Black Angus: fillet mignon and two grilled prawns, with Barolo red wine sauce.

Argentina – Chateaubriand of Black Angus beef fillet with fresh truffle pasta and Béarnaise sauce (for two persons).

New Zealand – rack of lamb with herbs and smoked salt in balsamic reduction.

Veal medallion with roasted morels, potato and truffle purée and 24-hour matured Madeira sauce.

Tiramisù – the classic.

Panna cotta with strawberry sauce.

Chocolate soufflé with vanilla ice cream.

Crème brûlée – the classic.

Hazelnut parfait with caramel sauce.

Mascarpone cream with fresh berries.

Cream puff with hazelnut cream and white chocolate.

New York cheesecake – the classic.

A selection of fine desserts for two persons.

Aperol, prosecco, soda water.

Limoncello, prosecco, soda water and fresh lime.

Lillet vermouth, crémant, berries – with soda or tonic water.

Champagne, orange juice.

Amalfi lemon, mandarin, crémant, soda water.

Grapefruit, rhubarb, crémant, soda water.

St. Germain elderflower liqueur, gin, prosecco, fresh lime, soda water, mint.

Alcohol-free Martini Bianco, elderflower syrup, Fevertree tonic water.

Elderflower syrup, fresh mint, ginger ale.

White – Monte Pietroso, Sicily.

White – Veneto.

White – Weingut Spiess, Rheinhessen.

White – Weingut von Winning, Palatinate.

Red – Casa Vinicola Botter, Veneto.

Red – Monte Pietroso, Apulia.

Red – Terra Nostra, Abruzzo.

Rosé – Cavit, Trentino-South Tyrol.

Crystal wheat beer.

Cloudy wheat beer.

Alcohol-free.

Alcohol-free.

Tonic water, soda water, bitter lemon, ginger ale, grapefruit, ginger beer.

Apple, orange, rhubarb, passion fruit.

Juice spritzer.

Still or sparkling.

Still or sparkling.

Double espresso.

Coffee.

Hot chocolate.

Fresh mint ginger tea.

Tea, different types.