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Sturgeon marinated with fine herbs, sour cream with chives and caviar

Scallops, passion fruit, white chocolate ice cream and black cabbage

Meat tartare

Pitina in radicchio salad, cream of Jerusalem artichokes, polenta of Socchieve and hazelnut oil

Toc in braide with white truffle

Variation of pumpkin

Saffron ravioli stuffed with goat ricotta, Cavasso onion and mantis shrimps’ sauce

Spaghettone “di Mauro” cheese and pepper with mullet ragout

Wild boar lasagnetta, pumpkin cream and chocolate 1, 9

Rice “Principato di Lucedio”, potatoes, cabbage and white truffle

Pumpkin and ginger cream soup

Filet of dried baccala, savoy cabbage, tomato mayonnaise and mandarin jelly

Monkfish wrapped with lardo, radicchio of Treviso sweet sour and safran sauce

Rack of lamb covered with mustard and herbs

Ribeye steak (origin: Argentina)

Selection of boiled meat and different sauces

Rumpsteak and roast potatoes (origin: Italy)

Veggie burger

Deer loin with Katmandu timur pepper, blueberry and stewed curly kale

What a strudel!

Classic tiramisu

Homemade ice cream

Mont Blanc