New on the menu – Small Plates
Italy-ish, social and perfect to share.
Snacks
Classic oysters
with vinaigrette, Tabasco & lemon
Oysters
with fennel-pickled cucumber & trout roe
Cheese & charcuterie board
with a selection of fine cheeses and cured meats, served with crispbread & marmalade
185:-Aranciniveg
flavored with pumpkin, saffron, orange & chili, served with black garlic mayonnaise and grated Parmesan
95:-Crispy artichokeveg
with olive dip
95:-Crispy potato terrine with vendace roe
smoked crème fraîche, lemon and pickled shallots
135:-Croquette
of grilled and roasted Iberico ribs, served with chimichurri emulsion
105:-Petit chouxveg
filled with Comté cream & cress
85:-Fish
Crudo
of flame-seared hamachi served with sauce vierge made with crayfish stock, blood orange, sea coral and tapioca crisp
165:-Vongole clams
white wine, garlic, chili, gremolata and grilled bread
175:-Scallop ceviche
with elderflower-poached apple, leche de tigre, chili and lime leaf oil, smoked ajoblanco and a grating of browned butter, scallop and herbs
155:-Grilled octopus
with smoked potato foam, pickled fennel, almonds and dried chili
195:-Seared Arctic char
with smoked butter sauce, rainbow trout roe and caraway-pickled cucumber
175:-Meat
Veal tartare
served on grilled bread with ’nduja, onion vinaigrette, anchovies, fried onion and caramelized onion cream
155:-Duck rillette
served on brioche with salt-roasted pistachios and peach granita
135:-Grilled lamb top sirloin
pickled pear, tabbouleh and mint yogurt
170:-Herb-breaded pork chop
with apple jus, tarragon butter and apple salad
185:-ENTRECÔTE
400G
Perfect to share between two, with today’s sides and sauces
895:-Vegetarian
Crudoveg
of flame-seared beet served with sauce vierge, blood orange, sea coral and tapioca crisp
145:-Grilled and marinated eggplant veg
served with romesco salsa, almonds, Parmesan, jalapeño cream, and Parmesan & basil crisp
145:-Savoy cabbageveg
stuffed with lentils and fava beans, Comté cream, pickled green tomatoes, crispy chickpeas, buttered cabbage broth and grated Comté
160:-Grilled cauliflowerveg
with olives, capers, smoked almond vinaigrette, dried tomatoes
170:-Menu Elio
495:-
4 courses
Arancini
Crudo or Crudo beet (veg)
Risotto
Grilled lamb top sirloin or Grilled cauliflower (veg)
PASTA
Ravioli
filled with beef cheek, served with buttery white wine jus, crispy sage, hazelnuts, sage oil and grated Parmesan
155:-Creamy risottoveg
with pickled Jerusalem artichoke and Jerusalem artichoke chips, Parmesan foam and gremolata
145:-Rigatoni
with guanciale, tomato, chili and pecorino
145:-GNOCCHIveg
with porcini mushroom cream, browned butter, pine nuts, Parmesan and shaved truffle
175:-Gamberetti
linguine with vannamei shrimp, white wine, chili, garlic, tomato, parsley and Parmesan
165:-Desserts
Sorbet
of the evening served with 2 cl of a matching spirit
99:-Affogato
with coffee liqueur, espresso, toasted white chocolate & vanilla ice cream
100:-Pistachio tiramisu
with savoiardi biscuits, pistachio mascarpone, coffee and salt-roasted pistachios
125:-Blood orange parfait
chocolate cream, blood orange fudge and almonds
115:-Chocolate cream
Roi olive oil and flaky salt
95:-
