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Les Entrées
Chestnut cappuccino, mascarpone mousse
Game terrine, green mustard fig chutney
Vitello tonnato, lemon cream, herbs, capers, gurkins
Semi-cooked foie gras with figs, toast, Moorish bread
Corsican charcuterie from « Castagniccia »
Pulled sardines in olive oil, served with walnut bread toast
Les Plats
Roasted butternut squash with olive oil, sheep’s cheese, hazelnuts, cashew nuts, and pumpkin seeds
Bonifacian-style eggplant gratinated with Corsican plant-based tome cheese
Shepherd’s cannelloni stuffed with brocciu and fresh mint
Wild boar stufattu with full-bodied Corsican wine, creamy polenta, pancetta
Stuffed sea bream with sheep’s milk cream, braised fennel, and candied carrots
Oyster mushrooms, morels, Corsican ham shavings
Veal chop with honey and Monalisa potatoes
Les Desserts
Corsican cheeses, fig jam, walnut bread
Napoleon’s Mont Blanc, meringue, mascarpone, and chestnut cream
Our Corsican Clementine Baba
Moorish bread French toast, caramel sauce, ice cream
Corsica Cup: vanilla and chestnut ice cream, chestnut cream, whipped cream
Creamy mascarpone with 75% Tanzanian chocolate, roasted hazelnuts
Corsican palate cleanser: lime sorbet with Negroni and mint liqueur
Chestnut fondant, chocolate custard, and a cup of whipped cream
Canistrelli, chestnut cake, chocolate cream pot, scoop of ewe’s milk ice cream
