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NEW YEARS EVE
Chef’s Welcome
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Sicilian scampi “pizzaiola” style, octopus water
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Shrimps, mozzarella tartare, chicory salad, turnip greens
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Foie gras terrine, persimmon and smocked mackerel
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Potatoes baby gnocchi, sea truffle and seaweeds
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Spaghetti, garlic, extra virgin olive oil, clams and grey mullet bottarga
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Pigeon, foie gras and smashed cocoa beans, Banyuls sauce
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Pre dessert
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New Years Eve’s Dessert
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Petit fours, babà and lobster tail
300,00
per person (beverages excluded)