Menus

Menus

Discover the menu offered by the chefs : 

  • 01/09 - 31/10 : Glen Ramaekers - Humphrey
  • 01/11 - 31/12 : Ugo Federico & Francesco Cury - Racines

  • Glen Ramaekers - Humphrey (01/09 – 31/10)

    Appetizers

    • Mini leeks from Humphrey’s garden, peanut sauce
    • Beetroot Adobo
    • Celery and turnip miso

    Starter

    Raw marinated bass Kinilaw, coconut and Kalamansi

    Second starter (only Fridays and Saturdays)

    Mushroom soup with lentils and its lard cadied confit

    Main Dish

    Philippines-style marinated beef, squash chutney, rice in banana leaf

    Dessert

    La Truffe

  • Ugo Federico & Francesco Cury – Racines (01/11 – 31/12)

    Appetizers

    • Babbà di Gambero Rosso, Babbà all'arancia, Gambero rosso di Mazzara del Vallo e Stracciatella di Bufala - Red prawn babbà, Orange babbà, red Mazzara del Vallo prawns and buffalo Stracciatella
    • Sgombro e Sgrombro, in agrodolce e filetti freschi al sale - Mackerel and mackerel, Sweet and sour mackerel and fresh filets cooked in salt
    • Mousse di Zucca lunga napoletana con Amaretti e Robiola - Mousse of long squash from Naples and Robiola cheese with Amaretti biscuits

    Primo Piatto - First course

    "Bottoni" di pasta fresca fatti in casa ripieni al "Cacio e Pepe" e Tartufo Nero Estivo toscano - “Bottoni” home made fresh pasta stuffed with “cheese and pepper” and black Tuscan truffles

    Second starter (only Fridays and Saturdays)

    Bonbon of stuffed cabbage leave, scallop mousse on a bed of lentils with cuttlefish ink, dashi

    Secondo Piatto - Second course

    Asinello al forno in crosta di mandorle con carciofi al forno e salsa di cozze - Haddock fillet in a Sicilian almond crust, with a Bouchot mussel sauce, grilled Puglian artichokes

    Dolce - Dessert

    Cannolo al cacao ripieno di Crema di Ricotta di Bufala e pistacchi di Bronte - Cacao cannolo with buffalo ricotta and Bronte pistachios