- Cheese
- Fine meats
- Appetizers French Cuisine
- Precious Meat Appetizers
- Caviar
- Seafood appetizers
- Seafood specialties
- French kitchen
- Fine grilled meats
- Side Dishes
- Dessert
- Covered
Cheese
16.00 €
French Cheese Fondue with Pommes de Terre
With Pommes de Terre.
Chef's Suggestion 
25.00 €
French cheese platter
Our cheeses are selected on the basis of the production of the moment.Served with honey, dried and candied fruit.
Fine meats
20.00 €
Cecina de Leon chopping board
Platter of fine Iberian cured meat "Cecina de Leon".The best beef legs selected to produce Cecina De León are first subjected to a light natural smoking process with Mediterranean oak wood and subsequently seasoned.
22.00 €
Iberian Pata Negra Seasoned Ham Chopping Board. 48 months Cebo de Campo Blasquez
Platter of Pata Negra Cebo de Campo Iberian ham aged 48 months BlasquezChef's Suggestion 
28.00 €
Platter of Precious Cured Meats
Precious cured meats:Patanegra lard aged 24 months.
Smoked Duck Speck.
Pure Goose Salami.
Wild boar salami
Speck of wild boar
Mangalica salami.
Ossocollo Mangalica.
Ossocollo of Manzetta Prussiana.
Smoked Black Forest ham.
Every now and then some cured meats may vary, based on the availability of the moment.
35.00 €
Chopping Board of Precious Iberian Cured Meats
The Emperor's Selection:- Lardo di Patanegra Seasoning 24 months
- Patanegra Bellota Seasoning 48 months
- Serrano Iberico Seasoning 24 months
- Cup "Cabezada" Serrano Duroc
- Morcon Bellota flavored with sweet paprika
- Papada Secret (Patanegra Cheek)
- Salsichon Del Vela (Salami from Patanegra)
Appetizers French Cuisine
22.00 €
* Escargot to the bourguignonne 12 pcs.
Burgundy snails prepared "alla bourguignonne", stuffed with demi sel butter, parsley and garlic.Chef's Suggestion 
23.00 €
Duck foie gras
Duck foie gras accompanied with fig jam.
23.00 €
Goose foie gras
Goose foie gras accompanied with fig jam.Precious Meat Appetizers
16.00 €
*Fjord Lamb Tartare
The combination of texture and evenly distributed intramuscular fat makes the meat very tender and juicy.The animals are raised ethically outdoors,
graze freely in the mountain pastures, in an uncontaminated environment. This is what gives Norwegian Lamb its unique and exceptionally delicate flavor.
20.00 €
* Piedmontese Fassona tartare
Piedmontese Fassona beef tartare accompanied by raw egg, EVO oil, Himalayan pink salt, white pepper, parsley and lemon glaze.Caviar
25.00 €
Chum salmon caviar 50 gr.
The famous red caviar, selected from the best specimens of wild Alaskan salmon.Known for their bright orange color and their large grains, they are excellent to taste on slices of bread spread with Breton salted butter, but also as an accompaniment to fish and crudité dishes.
25.00 €
Baikal caviar 10 gr.
The Baikal comes from the Baeri, a medium-sized sturgeon that reaches adulthood between the fifth and sixth year of life, at which time the female begins to deposit her eggs. The Baeri is the sturgeon that most loves to live in the deep bottoms of streams, lakes and rivers.Baikal is a small caviar with a diameter between 2.5-2.7 mm and has a dark colour, almost tending towards black and a very delicate grain.
35.00 €
Kaluga Amur Caviar 10 gr
Kaluga-Amur caviar is a recent cross between two sturgeons with a long tradition: the female of Huso Dauricus and the male of Acipenser Schrenkii, both typical of the waters of the Amur River on the border between China and Russia. It is a highly sought-after caviar: this sturgeon begins to produce caviar between 10 and 15 years of age, the period in which the female begins to lay eggs. The eggs are larger than other types, reaching up to 2.9-3.2 mm in diameter and are characterized by beautiful green and golden reflections: the complex and almost mineral taste makes it the Caviar preferred by Chefs.Seafood appetizers
15.00 €
Anchovy fillets from the Cantabricum Sea served with demi sel butter
The Nardin anchovies, after being desalinated, are reduced into anchovy fillets and placed in oil.The Nardin anchovies whose goodness is infinite, are a real delight for anchovy lovers: a rich and pulpy taste characterizes these anchovies.
Chef's Suggestion 
16.00 €
* Rocks of the Atlantic
N ° 9 large razor clams, dressed with extra virgin olive oil, lemon glaze and parsley.
19.00 €
* Bulots
N ° 12 cooked and spiced Bulots, served cold with mayonnaise.
19.00 €
Wild Sockeye Alaska Sockeye Salmon
The Sockeye Wild Sockeye Salmon is the smallest of the wild salmon, on average 60 cm long and its weight does not exceed 4 kilos.Its deep red color and deep flavor meat is highly prized by Japanese chefs for its texture and natural flavors.
Chef's Suggestion 
18.00 €
*Scottish wild salmon tartare
Salmon tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
20.00 €
* Tartare of Gambero Rosso di Mazara
Gambero Rosso di Mazara tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
Chef's Suggestion 
22.00 €
*Hiramasa amberjack tartare
Hiramasa Amberjack tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
Chef's Suggestion 
22.00 €
*Porcupine Norway Lobster Tartare
Scampi are among the most loved crustaceans because their white, delicate and soft meat goes perfectly with many types of preparationsPorcupine quality is the absolute best.
Chef's Suggestion 
24.00 €
*Fuentes Red Tuna Tartare
From the most prized part of the Akami, the red tuna fillet, perfect cubes are obtained for a very high quality red tuna tartare.This dish is a real sensorial journey, which brings to the table the authentic flavor of the sea through one of its noblest protagonists: Mediterranean bluefin tuna.
* Asterisk refers to frozen or blast chilled product
Seafood specialties
Plateau Royal Demonstration
9.00 €
* Irish scampi Porcupine giant size 100 gr.
Scampi Ireland Porcupine large size excellent quality.Size 4/7 Kg.
Appreciated all over the world for the sweetness of their pulp.
These scampi are among the most requested on the market because in addition to their undoubted goodness, they are the result of fishing that is attentive both to the processing and transport processes, and to the ecosystem in which these crustaceans live and reproduce.
Served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper and parsley.
Chef's Suggestion 
22.00 €
*New Caledonian Blue Shrimp 4 shrimp per serving
N° 4 large size blue prawns.Served raw with Evo Oil, Lemon Glaze, Maldon Salt, White Pepper and Parsley.
Chef's Suggestion 
24.00 €
*Red Shrimp Size 1 No. 3 Shrimps per portion
A unique and inimitable flavour for this shrimp considered a true delicacy by the best chefs in the world.It is fished in the deep waters of Sicily, here the sandy seabed, the water temperature, which reaches higher values than the rest of the Mediterranean, and the accentuated salinity give our shrimp a note of extra flavor that is difficult to find in other crustaceans of the same category.
Serving 3 Prawns
Shot on board immediately after fishing.
Chef's Suggestion 
25.00 €
* Giant Shrimps Carabineros 100 gr.
Served raw with EVO oil, lemon glaze, pink salt and parsley.They have a bright red color, more intense on the head than on the tail, they live in the Atlantic Ocean at over 2,000 meters deep, they are fished all year round using the trawling technique.
€25 gr. 100
Chef's Suggestion 
19.00 €
* Giraldo cod, the best in the world, baked with potatoes
Hook-caught in the clear waters of the Faroe Islands and processed directly on board; left to mature for months in salt at a controlled temperature but cut into uniform parts to ensure homogeneous desalting and uniformity of taste. If we add to these simple steps that it is desalted only on the customer's order and only with still and frozen water, we understand how the Baccalà Giraldo can rightly be called the cod of the masters!Chef's Suggestion 
25.00 €
*Tranche of premium wild salmon "Petuna Tasmania".
Gold Medal 2020 at Sidney Royal Fine FoodPetuna Salmon are characterized by a silvery skin, the meat is characterized by a pastel pink color and thin fat. Baked with French Demi-Sel Butter.
95.00 €
*Blue lobster from Brittany Size Gr. 500/700 Per Kg 95 euros
Blue lobster from Brittany, served cooked, with melted demi sel butter, white wine, extra virgin olive oil, parsley and pink salt
Chef's Suggestion French kitchen
20.00 €
Duck leg with orange
Duck leg with orange, cooked at low temperature according to the original recipe.
22.00 €
French duck leg
Confit duck leg baked in the oven with French red wine, EVO oil, pink Himalayan salt, figs, dates and jam.
23.00 €
* Chestnut breast stuffed with foie gras
* Chicken breast stuffed with Foie Gras shaded with Bordeaux wine with figs, dates and jam.Chef's Suggestion 
25.00 €
French goose thigh
Goose leg in confit cooked in the oven with French red wine, EVO oil, pink Himalayan salt, figs, dates and jam.
25.00 €
* French-style goose fillet.
* Goose fillet marinated in green pepper cooked in the oven with French red wine, extra virgin olive oil, pink Himalayan salt, figs, dates and jam.Chef's Suggestion Fine grilled meats
18.00 €
* Scottona Kaiserin hamburger served with baked potatoes
The Bavarian heifer is a female over the age of 16 months who has not yet given birth. Characteristic of this meat is tenderness, with the presence of a good quantity of infiltrating fat which places these animals at a very high and appreciated level of quality. Only after a very careful selection process followed scrupulously, an animal can boast the exclusive Kaiserin brand.
28.00 €
*Picanha Black Angus Australian
Served with baked Pommes de terrePicanha Black Angus Australia grilled with pink Himalayan salt, white pepper and extra virgin olive oil
28.00 €
* Prussian Manzetta Extra Fillet about 280 gr.
Extra fillet of Prussian Manzetta, cooked in the Grill and served with Bernese sauce and baked potatoes.
35.00 €
* Fillet of Galician Rubia Gallega weighing about 250 gr.
The Rubia Gallega fillet is aged for at least two weeks. The Rubia Gallega is an exclusive native breed only of Galicia, which grazes freely in the mountains of northern Spain, feeding on grass and cereals.Served with Pommes de Terre and various Sauces.
45.00 €
*Japanese Wagyu Fillet Kagoshima Prefecture A5 Marble 100 gr.
The weight of our fillets can vary from 130 gr to 220 grBased on availability at the time.
Japanese Wagyu Tenderloin is among the finest meats in the world.
The Tenderloin is the least fatty part of the beef, but very tender. The marbling, or the infiltration of fat inside the muscle fibers, is what makes Wagyu so Special.
35.00 €
*Prussian Beef Entrecote 280gr
Entrecote of Manzetta Prussiana, accompanied with baked potatoes.Various sauces
39.00 €
*Entrecote Vaca Vieja Galiziana weighing approximately 300 gr.
Entrecote is nothing more than a rib without the bone and is one of the great classic cuts of the French butcher, it is also commonly called sirloin. This Entrecote is characterized by a strong marbling, i.e. the infiltration of fat inside the muscle fibres.Served with Pommes de Terre and various sauces.
45.00 €
*American Black Angus entrecote approximately 300 gr
Served with baked Pommes de terreAmerican Black Angus Cuberoll grilled with pink Himalayan salt, white pepper and extra virgin olive oil
Side Dishes
6.00 €
*Baked Pommes De Terre
French potatoes in their skins, baked with oil, demi-sel butter, Himalayan pink salt and pepper.
6.00 €
* Mixed Grilled Vegetables in the oven.
Grilled vegetables: Eggplants, Zucchini and Peppers and Potatoes baked in the oven with butter, salt and pepper
7.00 €
*Artichoke flower
Carefully selected fine Iberian artichoke, cooked over low heat in olive oil which gives it a tender texture.Accompanied by Patanegra lard.
Dessert
5.00 €
Gourmet Coffee Pralineria Gabriele Maiolani
Espresso coffee accompanied by three artisanal pralines from Maitre Chocolatier Gabriele Maiolani.
6.00 €
Madagascar Vanilla Ice Cream
7.00 €
*Lemon Ice Cream with Berries
Artisan lemon sorbet with Sicilian lemons garnished with berries
7.00 €
* Quadrotto semifreddo pistachio, or dark chocolate
Pistachio quadrotto with chocolate flakes.
7.00 €
* Souffle 'ou chocolat
Cocoa cake with a heart of melted chocolate in the center.
7.00 €
* Meringue
Delicate cream parfait, enhanced by candied meringues.
8.00 €
* Warm white or chocolate profiteroles
Profiteroles with white or chocolate cream, served hot, accompanied by fresh cream and chopped hazelnuts.
8.00 €
* N 6 Assorted Macarons
Covered
5.00 €
Bread Butter and Covered
*Multigrain sandwichesDemi Sel Butter Ville Isigny Normandy
