| SPECIALS MENU |
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| Starters |
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Scallop carpaccio with tuna tartare and wasabi pepper dressing
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30 |
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Smoked eel with horseradish panacotta, artichokes and cippolini onions
|
28 |
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Sautéed lambs brains with crumbed beef tendons and beef marrow with red wine mustard vinaigrette
|
30 |
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Thai curried tripe with bacon andpoached quail eggs
|
25 |
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Carpaccio of white fish topped with steamed mussels, prawns, clams and broth
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30 |
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| Main Courses |
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Veal tongue and veal sweetbreads with cucumber pearl barley and truffle horseradish glaze
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45 |
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Salmon fillet seared and served with sautéed scallops and tabbouleh salsa
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45 |
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Squid ink and salmon gnocchi with sautéed scallops and saffron lemoncream
|
48 |
| Lamb neck fillet braised in oriental broth and served with saffron rice |
45 |
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| All mains include seasonal vegetables |
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