Antipasti

• Amberjack marinated in our garden citrus'
  Ligurian curry with Prà basil sauce, grilled green apples, lovage emulsion
   
• Pear
  with roasted celeriac, pear carpione, and melissa-scented snow
   
• Poached bay langoustine
  spinach salad with pine nuts and raisins, pine nut emulsion, cured ham
   
• Grilled sweetbread
  with Albenga artichokes “alla giudia”, black chickpea hummus, lime, kefir sauce, berbere, and mint
   

Primi piatti

• Sourdough Farfalle
  creamed with salted peanut extract, barbecue broccoli, and chinotto cream
   
• Fresh Durum Wheat Spaghetti
  with local purple prawns, chard emulsion, orange, confit tomatoes, and marjoram
   
• Ligurian Saffron Risotto
  creamed with cultured butter, glazed suckling pig’s ears, Sacha 75% cocoa bean
   

Secondi piatti

• John Dory à la Meunière
  with capers and shellfish
   
• Veal fillet
  with saffron emulsion, carrots, pak choi, and Robert sauce
   
• Turbot
  with asparagus variations in sake, morel mushrooms, and charred lettuce Béarnaise sauce
   
• Balsamic vinegar glazed duck
  with Cassis beetroot, grilled blackberries scented with Prà basil, and peated whisky gel
  designed to be shared, 90-minute wait
  Supplement of 30 euro per person
   
• _____________________________________________
   
• You can choose à la carte from the following options:
   
• 2 courses
  160
• 3 courses
  190
• 4 courses
  220