à la carte


Oysters, roasted pineapple purée and Montoro coppery onion
Wild bred pork barbecued and mountain chamomile gel
Roast pumpkin, leek and hazelnut vinaigrette

Main Course

Saffron potato gnocchi, broccoli and Montevecchia’s local goat cheese fondue
Small musky octopus stewed with dehydrated taggiasca olives and parsnips
Deer with spiced black mole, Verona celery flavoured with hay and cinnamon


Kiwi sorbet, yogurt meringue and Mount Gay rum banana sorbet
Xocoātl: chocolate Domori “Sur del lago” selection, peppers and chilli
Mandarin, yuzu and celery sponge cake

Menù Brunch domenica

This Brunch includes:


Seasonal fresh fruit vegetables in crudités, sprouts and seasonal greens


Milk, yogurt, regional cheese and Campanian buffalo mozzarella with organic honey and artisanal Italian chutneys

Deli meats

Marco d'Oggiono selection cold cuts

Main course

Pastas and rice

Sweet Buffet

Cakes, brioches, cereals, desserts, sorbets and ice-creams by Marco, pastry chef

Savory Buffet

A traditional Italian Sunday lunch with a series of proposals created by our Executive Chef Fabio Silva that will vary every week to match the seasonality of recipes

Fruit juice & Soda

Fruit juices and freshly squeezed juices

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.


Bottle of champagne
Glass of champagne
Bottle of water
Half a bottle of water
Bottle of wine
Glass of wine
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.

Free serviceInstant reservation