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Menu tasting

MENU GRANDI CLASSICI

Emblematic recipes in 4 courses
140.00 Frs

Carta bianca

Menu surprise en 6 services

 
Sur resérvation au déjeuner 
Chef's surprises in 6 courses
165.00 Frs

Inverno

Discover our plant - based recipes in 4 courses
130.00 Frs

Pranzo

Business lunch in 3 courses - Lunch only
59.00 Frs

MENU SAN VALENTINO

190.00 Frs

Cards

Antipasti

Red beetroot

Red beetroot like a tarte tatin, sour cream with coriander, sweet pepper and caviar from Aquitaine
46.00 Frs

Red beetroot

Vegetable version
38.00 Frs

Angus

Local Angus carpaccio, roasted jerusalem artichoke, hazelnut from Piedmont and black truffle
44.00 Frs

King scallops

Seared king scallops, confit endive and almonds
42.00 Frs

Primi piatti

Plin Ravioli

Ravioli del Plin with pheasant - parmesan - salmis sauce
42.00 Frs

Risotto cascina Veneria

Death trumpet mushrooms and black truffle
46.00 Frs

Potimarron pumpkin

Local homemade gnocchi made with pumpkin, amaretti and buffalo blue cheese
44.00 Frs

Secondi piatti

Turbot

Turbot cooked on its bone and stuffed artichoke with caviar from Aquitaine
68.00 Frs

Turbot

With caviar from Aquitaine
82.00 Frs

Poultry from Dombes

Stuffed supreme, salsifies variations, foie gras sauce and black truffle
66.00 Frs

Veal

Veal ribs, farmer's mini vegetables (For two people)
135.00 Frs

Dolci

Il latte

Textures of milk
18.00 Frs

Babà al limone

Lemon babà with black lemon sorbet
21.00 Frs

Zuccotto fiorentino

Double génois with almonds - Creamy ricotta, orange and alkermes
21.00 Frs

Pera e finocchio

Confit pear, cremeux with dill, fennel and pear sorbet
20.00 Frs

Bruand cheesemaker's selection

28.00 Frs

Home made ice creams & sorbets

6.00 Frs

The secret of success

It all happens
in the kitchen

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