The Albion
Dinner

Dinner

STARTERS

MOZZARELLA BURRATA / 16
With figs caramelized in red wine, arugula, walnuts and parsley oil 

BEEF TARTAR / 17
With tonnato sauce, salsify chips, herbs and caper

SLOW COOKED BEEF CHEEKS / 16
Parsley root, hazelnuts, apple cream with dates and five spices 

WILD MUSHROOMS SAUTEED / 14
Goat cheese cream, espresso sabajon, parsley and aromatic herb oil

ROASTED EGGPLANT / 12
With miso, shiitake mushrooms, smoked almonds , blackberries , smoked cheese and bee pollen

WHITE FISH CEVICHE / 17
With coriander, chili, mango and fennel 

SCALLOPS
Potherbs sautéed, celeriac, egg and lemon sauce and smoked Bonito /20

Dinner
Dinner
Dinner

CHERRY TOMATOES

SALADS

Arugula, radicchio, wild mushrooms, goat cheese, hazelnuts and bacon dressing / 14

Salad with cabbage, broccoli, Fetel pear, pancetta affumicata, poppy seeds truffle honey and caramelized nuts / 12

Cherry tomatoes, carob croutons, pickled onions, caper leaves, mozzarella bufala, fresh basil, and tomato chili sorbet / 13

Mixed vegetables with free range chicken, water cress, clementine tangerines, pomegranate seeds, cashews and chili dressing / 15

Warm salad with Hanging Tender Angus, asparagus, carrots, stilton cheese, radicchio, chicory, and sauce from fermented black beans / 18

PASTA

Strozzapreti with braised oxtail, thyme, Arseniko cheese from Naxos island, and pine nuts / 16

Carbonara bucatini with guanciale, pecorino and egg yolk cured in salt / 16

Penne with velouté tomato sauce, basil, cherry tomatoes and parmesan cream / 12

Risotto with saffron, Clementine tangerine, scallops tartar, beets and lime / 18 

Dinner

CHERRY TOMATOES

STROZZAPRETI

Dinner

MAIN COURSE

Black Angus tagliata, served with arugula, parmesan flakes, cherry tomatoes and truffle-hazelnut oil / 29

Lamb shank braised with legumes ragout, carrots and Harissa / 19

Free range chicken, roasted potato puree, roasted onions, smoked cream from egg yolk and thyme sauce / 17

Seabass served with tamarisk, roasted lime and yuzu / 26

Fish of the day with spinach cream, haricots, zucchinis and shrimp sauce / 39

BEEF CUTS

Prime Rib (1kg) / 115

Hanging Tender (350gr) / 35

Wagyu New York Strip (350gr) / 73

Flat Iron (350gr) / 26

SIDES

Roasted vegetables with white onion butter / 3

Roasted potatoes with thyme, garlic and apple vinegar / 3

*Served with béarnaise /chimichurri / pepper sauce

Dinner

WARM SALAD WITH HANGING TENDER ANGUS

BEEF CUTS

Dinner

DESSERTS

CHOCO & RASPBERRIES / 8
Chocolate namelaka 70%, mousse caramelia, hazelnut tuille, cacao crumble, fresh raspberries and red berries sorbet

SNOWBALL / 8
Chestnut cream, white chocolate, red berries, poached pear, cardamom and cognac

PROFITEROL / 8
Tiramisu cream, tonka, tangerine sorbet and chocolate-espresso sauce

Dinner
Dinner

CHOCO RASPBERRIES

Dinner