Chef Nicholas Gichero

Salted cannolo, stracciatella, beef tartare, confit egg whit pasta kataifi, truffle and basil cream

Fried poche egg, with asparagus salad, fava beans ,passion fruit vinaigrette, asparagus cream and lemon mayonnaise

Tuna spaghetti, bagna cauda and hazelnut crumble, and Sakura mix

Strawberries macaron, whit potatoes cream, sour cream and caviar

Hearty Hokkaido pumpkin cream with Sambuca-flambéed jumbo shrimps, a Parmesan cream and a freshly grilled one Bread with stracciatella di burrata

Sea ​​bream carpacio, with sea urchins, wasabi and soy sauce

Ossobuco ravioli, saffron sauce and gremolada

Erbs risotto whit gambero rosso, champagne caviar, bisque and Sakura mix

Bélon oysters with mango puree, sakura mix and Valle Maggia pepper oil

Parmigiana 2.0 fried aubergine, aubergine pulp, basil sauce, flavored tomato purée, mozzarella and sesame sauce

Duck with pickled vegetables (carrot puree, crunchy peas, radishes, chard and duck joux

Rinds filet whit cima di rapa in three texture, whit senf honig sauce and oliven crumble

Braised pork belly à l'orange, with it a baby carrot garden with pea mint hummus and black parmesan crumble

Sea bass fillet with pistachio panure, colored vegetables, saffron sauce, golden potato cubes

Tiramisu'

Millefoglie whit white chocolate mousse, berries and, marroni spuma

Lemon sorbet with gold leaf, ELYX vodka and Prunier caviar

Eclair filled with a nutty pistachio cream

Tartlette with chocolate mousse, Raspberry puree, white chocolate chips and mint, berries and gold leaf