LUNCH- & DEGUSTATIONS - MENU

Pulpocarpaccio and diced goose liver 
with passion fruit jelly, Calamaretti- Salicorn vinaigrette and Pina Colada oil

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Crispy red mullet on beetroot- spice Taboulé with mint and coriander
with black garlic and yoghurt

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Sea bass with "La Ratte" potato scales, spinach spheres, red wine reduction 
and parsley- kefir- essence

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Asparagus- Morel Cassoulet with roasted langoustine, scallop 
and chervil espuma

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Rico's Carbonara

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Poached beef fillet on carrot structure, Jerusalem artichoke chip 
served with mustard and thyme sabayon

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"Le Bele" with fig chutney and fruit bread chip

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Luca's Black Forest Cherry

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The Raspberry

3 course Menu 125
4 course Menu 155
5 course Menu 180
6 course Menu 195
7 course Menu 210
8 course Menu 245
9 course Menu 260

If you have questions about allergens and ingredients that cause intolerance, please contact please contact our service staff.