Proposal of the chef Yanev, especially for La Bottega Monte

Fresh oysters, Daniel Sorlut, Normandy

Carpaccio of ribeye Wagyu 10+ ("Santa Rosalia" farm, Spain),

salicornia and arugula, sourdough crostina, balsamic reduction

“Vitello alla salsa verde” - veal tongue, spinach “salsa verde”, capers, anchovies and parsley, pumpkin hummus,

fresh spinach and fresh buffalo cheese with black sesame

Risotto nero di sepia with tomato-shrimp bisque, ricotta center, marinated Argentinian shrimps and sea asparagus

Foie gras, butter, marsala, pomegranate, caramelized figs, polenta with black truffle, onion jam, red wine reduction

Homemade cacao tagliatelle, oyster mushroom sauce, chestnuts and butter, veal tongue, parmesan, (this pasta can be made without the meat - Vegeterian)

Luciana - baby octopus with garlic, pepperoncino, cherry tomatoes, wine and parsley served with gluten-free sourdough bread

Seabass with orange sauce, mustard and pomegranate, bulgur risotto, pumpkin cream, asparagus

Brandy-glazed lamb chops /Irish "Lacome" breed/, served with black rice, cherry tomatoes, spinach and mint

Farm meat barbeque

Ribeye from Wagyu 10+

Farm “Santa Rosalia”, Spain; Lomo Bajo

Australian’s Black Angus Wagyu JACK’S CREEK

Tomahawk steak Chianina, Italia

Royal pork cutlet, Duroc breed