Hours of Operation
- Breakfast
- 7:00 am – 11:00 am
- Lunch
- 12:00 noon – 4:30 pm
- Dinner
- 7:00 pm – 11:00 pm
- Children's and teen's menu
- 7:00 am – 11:00 pm
A LA CARTE MENU
APPETIZERS
- Seasonal vegetables, roots and flowers
- Milanese style veal sweetbread, samphire and Calvisius caviar
- Snails and tandoori frog legs, fracchiata and puntarelle
- Partridge, lentils, cabbage and chanterelle mushrooms
- Poached egg, pumpkin cream, wild chicory and white truffle
- Scallops, seafood and sea urchin soup
FIRST COURSES
- Cannelloni stuffed with ossobuco, horseradish and nettle pesto
- Spaghetto “Gentile” with crab meat, redfish and samphire
- Candele spezzate with roots, mushrooms and truffle
- Carnaroli Risotto “Gallo Gran Riserva” with sea snails, oregano and grilled baby octopus
- Tagliolini with white turnip and white truffle
- Mallard plin ravioli with butter, thyme and its jus
MAIN COURSES
- Monkfish with artichokes, pil pil sauce and parsley
- Veal cheek with potatoes, belgian endive and black truffle
- John Dory with fennels, mussels and saffron emulsion
- Hare royale with garganelli, goat cheese and savoy cabbage
- Lamb IGP from central Italy with Roman lettuce, capers leaves and bagna càuda
- Pigeon breast with Mortara foie gras, radicchietto salad and rhubarb
THE TRADITION
- Blue lobster with rhubarb, quinoa, fresh almond and hibiscus infused bisque
- Beef tartare “Macelleria Damini” with black truffle
- Tagliolini with black truffle
- Seafood risotto
- Milanese style veal cutlet
- Beef filet, Bearnaise sauce, spinach and mashed potatoes
- Whole sea bass, ratte potatoes and baked cherry tomatoes (served for two people)
DESSERTS
- Nocciola del Piemonte IGP soufflé, coffee sauce and hazelnut praline ice cream
- False persimmon with pomegranate sorbet and salted pine nuts
- Three chocolate fondant, grue cacao nibs ice cream and tangerine
- Rhubarb - almond semifreddo and apple vinegar sorbet
- Our ice-creams
- Selection of ripened cheeses
- Panettone with hot zabaione