Purple carrot flan, 36 month parmesan cheese fondue and balsamic vinegar reduction

Platter of smoked Black Angus, celeriac sautéed in butter, with coffee mousse and almond mayonnaise

Scampi tartare with lemon, peanuts in two consistencies, pumpkin cream and marjoram goat cheese

Piemonte Fassona tartare, on cocoa ground, pioppino mushroom, persimmons and puffed rice chips

Sautéed mussels, tarallo cream with pink pepper, tomato gel and sour cream

Fresh vegetable soup

Pumpkin cream soup, nettle and tomato powder

“Acquerello selection” Milanese style risotto

Pacchero with cuttlefish ink, squid urchin, chanterelle mushrooms and burrata stracciatella

Fregola with seafood

potato gnocchi, robiola cheese, speck and coffee powder

Ravioli del Plin, its demi-glace and flakes of black truffle

Milanese veal cutlet (elephant ear) with roast potatoes

Iberian pork belly “cbt” lacquered with honey, its sauce, and lentils

Sliced ??beef “Argentine selection”, with sautéed porcini mushrooms

Salmon roll stuffed with fragrant bread, in a pistachio crust, on saffron potato cream

Double cooked octopus tentacle, smoked provola cream and cauliflower trio and soy sauce

Sautéed cauliflower trio

Roasted potatoes

French fries

Mix salad

Magellano Salad (mixed salad, cherry tomato, Greek feta cheese, corn, pears and walnuts)

Margherita (tomato, mozzarella, oregano and basil)

Vegetarian (tomato sauce, aubergines, courgettes, pumpkin, mozzarella and basil)

Contadina (mozzarella, roasted potatoes, smoked Neapolitan provola cheese, sausage and burrata stracciatella)

Italy (focaccia base, Parma ham, buffalo mozzarella, cherry tomatoes and rocket)

Sliced fresh fruit salad

Chef's tiramisu

Pistachio Bavarois, with a soft berry heart

Dark chocolate mousse, caramel, salted butter and cocoa crunch

Dessert of the day by our Chef

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