AppetizerArancini alla siciliana con funghi - smażone ryżowe kule w panierce z bułki tartej, z dowolnym farszem - tu z grzybamiMain courseParmigiana di melanzane - tradycyjne, zapiekane danie z esencjonalnym sosem, na bazie bakłażanówDessertInsalata di finocchio e arance - sałatka deserowa z cytrusami, oliwkami i fenkułem
Appetizer IPrzystawka z risotto z grzybami leśnymiAppetizer IIGnocchi z palonym masłem i szałwiąMain coursePizzoccheri alla Valtellinese - jednogarnkowe danie z makaronu, kapusty, ziemniaków i włoskich serówDessertTiramisu
SoupDelicate potato cream, herb oil, crispy sunflower seeds with baconOn the tablePork tenderloin in Schwarzwald hamGlazed chicken supremeRoasted neck 5 flavorsChorizo salmonSidesHasselback potatoes with herb salsaSweet potatos with okrasa and thymeGnocchi in mushroom sauce with lovageSaladMizeria of baby cucumbersCaramelized carrot in sesame seedsWhite cabbage saladSour pickles in honey and dill
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
AppetizerBruschetta with ham, quail eggs and fresh trufflesBeet bon bon with cocoa butterMain courseHomemade pasta with fresh truffle and boletusDessertGoat cheesecake, honey and red fruit
AppetizerSmoked fish tartlets:Salmon with dill on pancakesHalibut with pumpernickelTrout with cucumber and red caviarSoupCelery cream with trufflesI Main courseTurbot fillet with lobster mousseCurry sauce with clamsCauliflower and potato croquetteII Main courseJapanese Miyazaki roast beefSeasonal vegetablesJapanese riceChoice of saucesWasabiDessertMango meringue and passion fruit
StartersGalician octopus smoked on the tablePrawn with salty cake and martini jellySalmon and avocado tartare and mango vinaigretteFirst courseBaked Caccavella pasta with Bolognes sauceMain courseBeef with rocket and parmesan cheeseDessertBaba with rhumChocolate in textures and banana sphericals
AppetizerTakoyaki - balls with octopusMain courseYakisoba with sirloin or prawns - street food stir fry noodlesDessertTaiyaki with matcha ice cream and miso caramel - Japanese fish-shaped biscuits
AppetizerFois gras in mango glazeMain courseMagret de Canard - duck breast with orange sauce and caramelized vegetablesDessertMi-cuit au chocolat - a chocolate cake with a flowing interior with vanilla ice cream
AppetizerScallops with herb emulsion and pangrattato served on crispy polenta chipsSoupBaby vegetables minestrone with langoustine and pestoMidsection appetizerAsparagus risotto with taleggio cheeseMain Fish CourseRed mullet fillet with vegatable caponata, olives and capersMain Meat CourseFennel porchetta with chilli and gnocchi a'lla RomanaDessertVanilla panna cotta with raspberry sauce and mint
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersBruschetta with ham, quail eggs and fresh trufflesBoletus and fresh truffle croquettesBeet bon bonFirst coursePasta Caccavella graten with parmesan cheese and bolognes sauceMain courseSmoked sea bream, clams and mussels sauceDessertGoat cheesecake, honey and red fruit
Seasoned beef burger (200g) with shrimp (100g) and marie rose sauce in a homemade bunPolish seasoned rib eye steak (150g) with crayfish (3 pcs) and truffle mayoRib eye steak with lobster and gremolataAll dishes served with 2 types of salad, dipping sauces, freshly baked bread and flavored butterThe menu price does not include the cost of renting and transporting the grill
