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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)