Mullet carpaccio marinated in green tea
Bluefin tuna tartare with fresh mint
Scallops carpaccio with seasonale black truffle
Salmon tartare with Acaccia honey
Beef carpaccio with sesasonale black truffle
Piedmontese type veal
Burrata and culatello di Zibello
Taglierini with seasonale black truffle
Basil-flavoured Tortello stuffed with cod and pumpkin cream
Paccheri with blue lobster from Brittany and zucchini
Tagliatelle with Parmesan cheese
Turbot ravioli with cheese, pepper and cherry tomatoes
Roulade of sea bream, wild brocoli, green beans and anchovy fillets from Sciacca
Semi-cooked salmon mustard cream
Sea bass in baked coarse salt (min 2 pers)
Fillet of veal with balsamic vinegar of Modena
Sliced Wagyu sirloin
Piemontaise veal chop
Proposition du Chef