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GOURMET MENU

A journey through Andrea Monesi's sophisticated cuisine, for the pleasure of the palate. The starred restaurant offers 3 menus selected by the Chef or the a la carte choice. We recommend that you enjoy our cuisine to the fullest.
We recommend the choice of menus to all diners.

SPECIALS RECOMMENDED BY THE CHEF
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ORIGINS

Smoked eel, oyster and caviar


Rice and frogs

Guinea fowl, beets and toasted seeds


Crêpe with elderberry, pollen and brioche bread 

140 €

Wine pairing

70 €

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THE CLASSICS

Sea Carbonara


The scallop that wanted to be “au gratin”

Tonnato rabbit 

Fresh tagliatelle 37 yolks,

duck ragout and orange

Dry aged veal, beetroot and mustard


50 shades of chocolate 

160 €

Wine pairing

85 €

Tagliolino 37 tuorli - RICETTA ANDREA MONESI
WHITE PAPER

A culinary journey in 7 stages to fully immerse yourself in our cuisine

180 €

Wine pairing

100 €

There Sommelier Sara Michela Orlando will recommend the best wine pairing to emphasize the flavor of the food to the maximum.

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A LA CARTE MENU

With a number of guests exceeding 4 people, the same tasting menus are served for all diners.

2 dishes of your choice 90 €  
3 dishes of your choice 120 €

To Begin

Smoked eel, oyster and caviar

Pink scampi and prawns

Marinated quail, almond and nettle

Vegetable garden pickled

Tonnato rabbit

First courses

Rice and frogs

Spaghetti, wild garlic, pin squids and whisky

Ravioli, mushrooms and shellfish consommé with Verbena

Fresh tagliatelle 37 yolks, duck ragù and orange

Fish dishes

Monkfish and sea snails

Turbot, carrots and lovage

Meat dishes

Dry aged veal, beetroot and mustard

Guinea fowl, beets and toasted seeds

My pigeon, roasted supreme, confit thigh with foie gras and ginger

Dessert

50 shades of chocolate

€ 25

Black forest in bloom

€ 25

Banana, lime and corn

€ 20

Crêpe with elderberry, pollen and brioche bread

€ 20

Ice cream and sorbets

€ 15

Selection of Luigi Guffanti cheeses

€ 25

We would like to inform you that, on request, you can view the menu with the allergens in each dish at the restaurant.

In order to preserve the quality and safety of raw materials, some products are subjected to culling treatment as per HACCP regulation. At our place, fish purchased fresh and fed raw has undergone reclamation treatment as per European Regulation No.853/2004. Because we use fresh products purchased daily, some products may be occasionally missing.

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