The menu of Les Étoiles Restaurant
Fresh products and breathtaking view
Hors-d'œuvre
- Grilled cuttlefish, cold cream of buffalo mozzarella cheese, courgettes and green peas with mint.
- Tuna tartare with various vegetables and artichokes.
- Sliced roasted octopus, carrot and thyme cream, turnip tops and cailletier olives.
- Chopped Piedmontese beef, 65°C egg and truffles.
First courses
- Spaghettone pasta with garlic, oil, Mazara prawns, orange, Sicilian pecorino cheese and mint.
- Paccheri pasta with clams, asparagus, dried tomatoes and salted ricotta.
- Gnocchi in piennolo tomatoes sauce, basil and buffalo stracciatella cheese.
- Streaked mezzo pacchero pasta alla gricia with artichokes.
Second courses
- Roasted salt cod with potatoes, thyme and crispy spinach.
- Mediterranean amberjack in clams stew, batavian endive and fennel.
- Rack of lamb with herb, roman artichokes and seasonal vegetables.
- Beef fillet with truffles, potatoes cream and roasted cardoncelli mushrooms.
Desserts
- Creamy hazelnut and gianduja, mango, coconut and lime cream.
- Lingottino dark chocolate, mint, pistachio and passion fruit.
- Tiramisù.
- Wild berries crumble cake in strawberry and basil sauce.