Menu
To start
- Bosgård tartar – 18
- Whitefish crudo – 16
- Mozzarella and pistachio – 15
- Asparagus and ramsons – 15
- Truffle arancinis – 15
In between
- Risotto – 13/23
To follow
- Dry aged selection – 15/100g
- Sirloin 180g – 38
- Petit tender 180g – 30
- Iberico pluma 180g – 30
- Grilled whitefish – 30
- Asparagus and Hollandaise – 22
Sides
- Tomato and onion – 5
- Potatoes – 4
- Broccolini – 6
- Radicchio and parmesan – 6
To finish
- Cheeses – 12
- Tarte tatin for two – 18
- GelaTove and cherries
MD Experience – 69
Six-course menu of the day, includes three starters to share, seasonal risotto in between, main course and dessert.