Menu
To start
- Tartare – 16
- Whitefish crudo – 16
- Mozzarella – 13
- Fried vendace – 12
- Truffle arancinis –15
In between
- Seasonal risotto – 13
To follow
- Dry aged cuts – 16/100g
- Sirloin – 36
- Petit tender – 30
- Iberico secreto – 30
- Grilled chicken – 18
- Arctic char – 24
- Point pepper and ricotta – 18
Sides
- French fries – 4
- Early potatoes – 4
- Fresh salad – 5
- San Marzano – 6
- Champignon and cheese – 5
To finish
- Tarte tatin for two – 18
- GelaTove – 10
MD Experience – 69
Includes three starters to share, an intermediate course, a main course and dessert.