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Chef Tasting Menu

~AMOUSE BOUCHE~

CARPACCIO DI CAPESANTE
scallops carpaccio with lime and castelvetrano olives

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SCALLOPS CARPACCIO
thinly sliced scallops kaluga caviar and lemon cream

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WINE PAIRING
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~APPETIZER~

ARANCINI ZAFFERANO E GRANCHIO
lemon and saffron arancini served with crab salad and caviar

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CRAB RISOTTO LIMONE
lemon risotto with colossal crab meat

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WINE PAIRING
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~FIRST COURSE~

SALMONE CON CREMA DI ARAGOSTA
wild salmon served over with bisque cream and chanterelles mushrooms

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ROASTED SALMON RIVIERA
roasted faroe island salmon with cherry tomato marmalade, black olives and zucchini

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WINE PAIRING
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~MAIN COURSE~

VITELLO 'SEGMETO'
chef's inspiration of veal "two ways" with gremolata and polenta

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VEAL SWEETBREAD RILLON
veal sweetbread rillon with balsamic caramel glaze and roasted endives

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WINE PAIRING
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-DESSERT-

CHOCOLATE & PEARS
five-spiced poached pears
served with chocolate tart and topped with a dark chocolate sorbet

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CHOCOLATE PROFITEROLES
chocolate profiteroles with amaretto cream

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WINE PAIRING
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