Country-style Terrine, Red onion marmalade with grenadine and small toasts**

Whole Mozzarella Burrata to share, Olea Pia Olive Oil and small toasts**

Fried Baby Calamari and garlic mayonnaise**

Iberico Ham Pata Negra, Homemade Grissini and Crispy Sardinian Bread**

Pizza Tartuffo (lunchtime only): white base with Fior di latte Mozza, fresh Melanosporum truffle, arugula and parmesan shavings, truffle oil**

Foie Gras with Sichuan pepper, Warm Brioche, Last summer’s Fig Jam and Grenoble Walnuts (PGI)**

French Onion Soup and its Summer Beaufort gratinated tartine**

Beechwood Home-Smoked Salmon, Lemon–Dill Cream Quenelle and Toasted Viennese Bread**

Scallop Carpaccio, Olea Pia Olive Oil and Lemon Gel, Small vegetables in sauce vierge and crispy croutons**

Caesar Salad: Panko-breaded Chicken, Caesar Dressing, Croutons, Little Gem Lettuce, Hard-boiled Egg and Marinated Anchovies, Parmesan Shavings**

Margherita Classica: organic red tomato, Mozzarella Fior di latte, Taggiasche olives, Basil oil**

Regina Nostra: organic red tomato, Fior di latte, Rostello ham, mushrooms, mozzarella Fior di latte, Taggiasche olives, oregano, basil oil**

Tuna Matata: yellow tomato base, oregano, homemade tuna confit, Olea Pia olive oil. After baking: red onions, mini capers, Taggiasche olives, semi-dried yellow tomatoes**

Sole Mio: organic red tomato base, basil, artichokes, Fior di latte. After baking: Parma Ham DOP, parmesan shavings, lemon-infused olive oil and chives**

Mortadella e Pistacchi: white Fior di latte base, semi-dried yellow tomatoes. After baking: Mortadella DOP, Stracciatella, pistachio chips and basil oil**

Stromboli: yellow tomato base, basil, semi-dried yellow tomatoes, N’Duja, Taggiasche olives, Fior di latte. After baking: ricotta and basil oil**

Bianca Névé: white Fior di latte base, guanciale, farm-smoked raclette, oven-roasted potatoes. After baking: red onion and chives**

Gorgonzola Pera e Noci: white Fior di latte base, Gorgonzola, Savoie pear. After baking: arugula, radicchio, Grenoble walnuts and balsamic reduction**

Da Vinci: organic red tomato sauce, homemade sun-dried red tomatoes, Fior di latte. After baking: ricotta, spinach and Olea Pia olive oil**

Funky Porcini: organic red tomato sauce, home-cooked porcini mushrooms, Fior di latte. After baking: arugula, Parma Ham DOP, parmesan, hazelnuts from Piedmont and hazelnut oil**

Vegetale: yellow tomato base, zucchini, eggplants, Fior di latte. After baking: Taggiasche olives, homemade pistou and parmesan shavings**

Capra è Miele: yellow tomato base, goat cheese, Fior di latte, thyme. After baking: arugula, ricotta and honey**

Tartuffo: white Fior di latte base, fresh Melanosporum truffle, arugula, parmesan shavings and truffle oil**

Extra ingredients**

Homemade Bolognese, 100% Beef, Organic Tomato Sauce**

Artichoke Cream, Parma Ham DOP, Parmesan Shavings and Fresh Chopped Parsley (option: truffle and truffle oil 68 €)**

Fresh Spinach, Ricotta and Smoked Salmon**

Half-and-half Fondue: Summer Beaufort and Vacherin served with Green Salad**

Truffle Fondue: Summer Beaufort and Vacherin with Fresh Melanosporum Truffle Shavings and Green Salad**

Vitello Tonnato: Slow-cooked Veal, Tonnato Sauce, Fresh Tuna, Croutons and Stem Capers**

Angus Beef Tartare cut by knife, prepared by us, Small Salad and Homemade French Fries**

Wagyu “Tajima” Beef Fillet Carpaccio, Parmesan, Olea Pia Olive Oil and Lemon**

Salers Beef Fillet (minimum 200 g)**

Vendéen Yellow Cockerel "Baby Chicken" cooked spatchcock-style, Homemade Mashed Potatoes and Reduced Meat Jus (minimum 400 g)**