Main dishes

ribeye 28 days wet aging, demiglas sauce with truffle paste, green asparagus, mixed greens, olive oil

loin of veal 21 days of wet exposure, baked eggplant, parsley, onion, stracciatella, truffle paste, Maldon salt, green oil, beef glaze

confit duck leg, caponata of young vegetables, leccino olives, beef glaze, parsley

sous vide beef, porcini mushrooms, mushrooms, dried cherries, kale fries, truffle salsa and demi-glace sauce

lamb shoulder, stewed for 12 hours in spices and herbs, fried potatoes

sardines, green asparagus, leccino olives, shallots, orange, pine nuts, basil, parsley, green oil, olive oil

seabass fillet, colored tomatoes, shallots, capers, anchovies, spinach, parsley, leccino olives, green oil, olive oil, served with a crispy crust

tuna, zucchini fettuccine, young green peas, anchovies, leccino olives, shallots, capers, parsley, slices of La Cerqu summer black truffle, green oil

octopus, leek and root vegetable puree, baby carrots, romaine baby, basil, green oil

salmon, spinach, white wine, cream, artichoke, capers

cauliflower, broccoli, root vegetable puree, leccino olives, parsley, green oil, Maldon salt, served with crusty bread