Dinner ~ Menu for Friday
Cruccùris Caviar Selection
Sturgeon Caviar with garnishes and blinis
Oscietra — 30 g · €110
Oscietra — 50 g · €160
Chef’s Special Selections
· Kobe Beef (selection based on availability) · €150
· Rossini Filet (beef, foie gras and truffle) · €45
· Lobster €18 / 100 g
Special selections for those who wish to enhance the experience beyond half board.
Appetizers - Scallop ceviche with passion fruit and peanuts
Appetizers - Brioche with whipped cod, green apple, and cucumbers with cayenne pepper
Appetizers - Grilled Belgian endive Caesar-style with chicken and Parmesan
First courses - Penne with sautéed zucchini and salmon
Rigatoni, crispy Desulo guanciale, Sardinian PDO pecorino cream, tomato sauce and fat crumble.
First courses - Rigatoni with pecorino cream, guanciale, and roasted cherry tomatoes
Creamy risotto with shellfish bisque, bitter orange gel, buffalo mozzarella foam and parsley powder.
First Courses - Sedanini with friggitelli peppers, cherry tomatoes, and pecorino cheese
Bronze-drawn maccheroncelli with friggitelli peppers, slow-roasted cherry tomatoes and aged cheese shavings.
Main courses - Salmon fillet with fermented lemon and asparagus
Wild salmon fillet with fermented lemon, asparagus in different textures and fresh basil gel.
Main courses - Braised cuttlefish with chickpeas and carrots in different textures
Stewed cuttlefish with golden cassava, masala chickpea cream, soft black sponge and coriander.
Main courses - Roasted turkey breast with peach sauce
Slow-cooked roast turkey with citrus, vegetable ratatouille, reduced meat jus and red pepper crisp.
Main courses - Tempeh with zucchini, almonds, and lemon
Grilled tempeh with soy, baby zucchini, toasted almonds, lemon gel and tomato crumble.
Sides - A selection of salads with various dressings
Dessert - Profiteroles with cream and chocolate
Dessert - White truffle ice cream
Dessert - Dessert à la carte
Homemade plated desserts
Desserts - Seasonal fruit corner
