Menu
To start
- Bosgård tartar – 18
- Whitefish crudo – 16
- Tiger prawns – 18
- Ricotta and persimmon – 16
- Truffle arancinis – 15
In between
- Seasonal risotto – 13/23
To follow
- Dry aged cuts – 15/100g
- Entrecote – 39
- Petit tender – 30
- Iberico secreto – 30
- Dry aged duck – 39
- Seabass – 38
- Celeriac and mushrooms – 23
Sides
- Potatoes – 4
- Baked beans – 4
- Champignon and cheese – 5
- Fennel salad – 5
- Brussels sprouts – 6
To finish
- Tarte tatin for two – 18
- GelaTove – 10
- Cranberry parfait – 10
MD Experience – 69
Six-course menu of the day, includes three starters to share, seasonal risotto in between, main course and dessert.