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Plate of ham from purebred bellota-grade Iberian pigs
Plate of Cold meats
Plate of different cheeses
Mixed plate
Plate of Cecina
Ham and chicken croquettes
Fried markina peppers
Gorgonzola and pancetta Crostini
Duck spring rolls, viet style
Vegetarian toast
Arancini : breaded rice dumplings, tomato sauce, mozzarella
Spinach beignet
Gambas served in tempura and balsamic mayonnaise sauce
Dill oil marinated salmon, fondant potato
Chestnuts and blueberries
Small cream puffs
Fondant chocolate praline
Glass of Champagne Bollinger « Speciale Cuvée »
Semi-cooked duck foie gras, apples, calvados.
O’zen egg, artichoke, caviar butter.
Razor clams with parsley and garlic, potatoe espuma and sea urchin coral.
Stuffed guinea fowl, parsnip muslin, gnocchi, and morel sauce. (menu price supplement +5€)
Risotto alle Vongole, green asparagus, mushrooms.
Roasted scallops, leeks, Colonata’s lard, tangy guacamole.
Signature dish : homemade vol-au-vent.
Piece of meat of the day.
Selection of ripened cheeses.
Chestnuts and blueberries.
Chocolate and clementine.
In the spirit of a Paris-Brest.
Homemade sorbets and ice creams (3 scoops).