MENU

RICO`S goose liver texture
with Ticino grapes and vanilla brioche

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Tuna tataki with spicy vegetable marmalade
Prawn praline and coconut-lemongras emulsion

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Stuffed courgette blossom with langoustine
three lemon sabayon and pearl tomatoes

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Lightly smoked monkfish
on champagne cabbage, potato mousseline and mustard-thyme foam

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Risottino Verde
with glazed quail, fig and chestnuts

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Saddle of venison ragout a la minute
with potato noodles, young savoy cabbage, cranberry, chanterelles
and juniper-pepper-jus

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Chocolate crémeux
with peanut, caramel and banana ice cream

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The pear

3 - course menu 145

4 - course menu 170

5 - course menu 195

6 - course menu 215

7 - course menu 250

8 - course menu 270