Dinner

MOZZARELLA BURRATA / 19
With caramelized figs, red wine reduction, arugula and slices of sourdough bread

BEEF TARTARE / 21
With pepper sabayon, wild garlic capers, tomato cherry confit, chervil and naan bread

BEEF CARPACCIO / 20
With shiitake mushrooms, caramelized onion, mushroom mayo, sourdough bread crumbs and amaranth sprouts

WILD MUSHROOM SAUTÉED / 17
With egg yolk, goat cheese cream, Hokaido squash, chestnut and mushroom tuille

SCALLOPS / 25
With squash, spinach, cauliflower-black garlic foam and ginger oil

SHRIMP TARTARE / 19
With oyster cream, chili, lemon, bottarga, celery juice, verbena and squid ink cracker

POTATOES PARISIENNE / 15
With asparagus, broccolini, coconut, pistachio and onion cream

POTATOES PARISIENNE

Gnocchi verde with stracciatella, peas cream, mint, basil, artichoke, lemon and sumac / 18

Oxtail beef cappelletti with foie gras cream, perigourdine sauce, shimeji, thyme, truffle and parmesan emulsion / 23

Bucatini Carbonara with guanciale, pecorino and cured in salt egg yolk / 18

Rigatoni pomodoro with basil, cherry tomatoes and xinotyri from Naxos island / 16

Wild mushroom risotto with winter black truffle and parsley / 19

Scallops risotto with fennel, artichoke, lemon and finocchio marinated in saffron / 24

POTATOES PARISIENNE

SCALLOPS RISOTTO

White grouper (200gr ) with aged sake sauce, broccolini puree, smoked mussel, lemongrass and pak choi cabbage / 48

Salmon, spinach, white asparagus, daikon, butter sauce with fish eggs, lemon oil / 24

Grilled sea bass on banana leaves with seasonal greens, yuzu and roasted lime / 34

Black Angus tagliata, served with arugula, cherry tomatoes and truffle pecorino / 36

Iberico cheeks with carrot puree, tandoori, cockle paste and iberico jus / 22

Free range chicken with sweet potato purée, shiitake mushrooms, baby corn and chicken jus / 18

Black angus short ribs slow cooked, fregola with beetroot, parmesan emulsion, maitake mushroom, red wine sauce and thyme / 39

MOZZARELLA BURRATA

BEEF CUTS

ALBION BLACK FOREST