A generous culinary journey where every dish tells a story
Seasonal
Aperitifs
Purple Corn Tostada
$36Ricotta, goat cheese, beetroot and datterini.
Bruno's Scribble
$30Culatello, Spalla Cotta, Mortadella, Culacciona.
Fresh Oysters Dozen
$59Our selection of fresh oysters, limes.
Wild Mushroom Arancini
$18Porcini purée, parmesan, basil.
Lobster Salad
$28Half Lobster with Avocado and Grapefruit.
Crispy Skin Chicken
$33Ricotta, radicchio, prosciutto salad, cabernet.
Flank Steak
$35Served medium rare, salad, mushroom sauce.
Ebony Fillet Steak
$58Truffle mash, pepper sauce.
Butter Lettuce House Salad
$28with Balsamic or Dijon Vinaigrette.
Fish & Chips
$33Atlantic cod fillet, chips, salad, tartare, lemon.
The Shaman’s Tartines
Inspired by the seasons and the chef’s discoveries. (Price based on current ingredients)
Local Delicacies Board
29.-Assortment of local cured meats and fresh goat cheese, served with rye bread.
King Fries
16.-French Fries, Cheddar, Bacon.
Starters
Green Awakening – Green Salad & Baby Leaves
8.-White Vinaigrette with Fresh Herbs
Woodland Offering – Foie Gras Delight with Morels
28.-Pan-seared Périgord Foie Gras, flambéed and served with a delicate wild morel cream and crisp puff pastry topped with fleur de sel.
Red Foam – Red Tuna & Avocado Ceviche
26.-Smoked Sesame Tuna with Mirin and Ginger, mashed Avocado spiced with Espelette Pepper and Lime, Shimeji Mushrooms, and Sun-dried Tomatoes.
Emerald Veil – Leek & Lime Mosaic
19.-Grilled and Smoked Leeks wrapped in delicate Nori leaves, served with a smooth Leek Velouté and a touch of tangy cream.
Black Pearl – Scallops & Cauliflower
25.-Scallop Tartare marinated with Lime and Coriander, lifted by Espelette Pepper and drizzled with a creamy Cauliflower Purée.
Mains
Shaman’s Medallion – Aged Beef & Wild Blueberries
54.-Olive wood–smoked beef, potato millefeuille, Pinot Noir and blueberry reduction, fresh herbs, and confit shallots. A mystical, sensual experience.
Shadow Feather – Herb-Roasted Duck & Apricot
48.-Spice-rubbed duck breast, sweet potato purée cooked in its skin and finished with olive oil and butter, served with a bright apricot glaze.
Golden Sap – Beef Tartare & Honey
42.-Locally sourced hand-cut beef fillet, rich and flavourful sauce with a hint of honey mustard cream, served with crispy French fries.
Ocean’s Treasures – Today’s Catch in Simplicity
38.-The chef invites you to enjoy a fine fish of the day, prepared with seasonal accompaniments.
Tropical Moon – Grilled Aubergine & Coconut
32.-Stewed baby vegetables in coconut milk and quince curry, grilled hazelnut-crusted aubergine, and fragrant rice.
Forest Ritual – Tagliatelle with Morels & Truffles
45.-Fresh tagliatelle coated in a light wild morel cream, enhanced with fine slices of black truffle. (Without truffle 38.–)
The Shaman’s Cauldrons
The Shaman’s Cauldron – Wild & Hearty
44.- p.p.A reimagined traditional Beef Bourguignon served in a cocotte, with glazed heirloom vegetables, Paris mushrooms, crispy country bacon, and parsnip mousseline.
Chinese Fondue – Aged Beef
49.- p.p.Rich vegetable broth with spiced marinated beef and aged beef cuts, a selection of homemade sauces, and crispy French fries.
Molligan Fondue – Duck & Beef
49.- p.p.Flavourful vegetable broth with seasoned duck and beef marinated in spices, served with an array of homemade sauces and crispy French fries.
Sacred Carnivore
24.-Grilled beef medallion with a light meat jus.
Little Sorcerer’s Pasta
16.-Fresh tagliatelle in a creamy sauce with parmesan flakes.
Crispy-Croc
16.-Basket of crispy chicken nuggets with French fries.
Desserts
Vanilâme – Apple & Vanilla Crumble
16.-Vanilla- and cider-poached apples topped with salted butter caramel, almond crumble, and Tahitian vanilla ice cream.
Émeraulis – Pistachio Crème Brûlée
14.-A refined take on the classic crème brûlée, where delicate pistachio notes blend with almond.
Solaya – Coconut & Passion Fruit
14.-Coconut milk panna cotta scented with vanilla, served with a silky passion fruit coulis.
Valombra – Valais Cheeses & Pumpkin
18.-Aged Alpine cheeses from the region, served with a gently spiced pumpkin and cinnamon preserve.
Frisalis – Artisan Ice Creams & Sorbets
Per scoop 6.–Vanilla Tahiti, Venezuelan Chocolate, Peruvian Coffee, Valais Apricot, Valais Raspberry.
Penne Bolognese
$36Ricotta, goat cheese, beetroot and datterini.
Maltagliati Bolognese
$30Culatello, Spalla Cotta, Mortadella, Culacciona.
Gnocchi Croccanti
$59Our selection of fresh oysters, limes.
Risotto al tartufo
$18Porcini purée, parmesan, basil.
Spaghetti Carbonara
$33Ricotta, radicchio, prosciutto salad, cabernet.
Spaghetti with Meatballs
$35Served medium rare, salad, mushroom sauce.
Baked Cheese Ravioli
$58Truffle mash, pepper sauce.
Lasagna
$33Atlantic cod fillet, chips, salad, tartare, lemon.
American-Italian Classics
Chicken Parmigiana
$36Ricotta, goat cheese, beetroot and datterini.
Veal Parmigiana
$30Culatello, Spalla Cotta, Mortadella, Culacciona.
Sausage Capri
$33Ricotta, radicchio, prosciutto salad, cabernet.
Eggplant Parmigiana
$35Served medium rare, salad, mushroom sauce.
Our Drinks
Fjord Collins
16.-Gin, blueberry syrup, and lemon juice brought together in a crystalline freshness, topped with sparkling water.
Nordic Berry Fizz
16.-Vodka, red fruit syrup, and lemon combined in a sparkling blend with Nordic accents.
Gin dell’Ulivo
16.-Gin, white vermouth, and lemon enriched with a crushed olive and a sprig of rosemary, refreshed by a delicate fizz.
Urariana Sour
18.-Pisco, lemon juice, agave syrup, and egg white, lifted by a touch of hot sauce and fermented blackberries.
Oaxaca Mule
18.-Mezcal, lime, agave syrup, and passion fruit purée, enhanced with jalapeño slices and the freshness of ginger beer.
Elder Council
18.-Empress Gin, dry vermouth, and white vermouth, softened by an elderflower liqueur with delicate floral notes.
Chaman’s Blood
18.-Mezcal, tomato juice, and lime, heightened with Worcestershire sauce, celery salt, pepper, and a few spicy drops.
Cosmicus
18.-Vodka, Italicus, cranberry juice, and Angostura bitters for a subtle balance of freshness and bitterness.
Virgin Mojito (Alcohol-free)
9.-Mint syrup, lemon juice, and fresh mint topped with sparkling water for a bright, refreshing sensation.
Ginger–Lime Spritz (Alcohol-free)
9.-Ginger beer, lemon juice, and sparkling water blended into a lively, well-balanced mix.
Veal Piccata
$36Ricotta, goat cheese, beetroot and datterini.
Lamp Chops
$30Culatello, Spalla Cotta, Mortadella, Culacciona.
Fresh Oysters Dozen
$59Our selection of fresh oysters, limes.
Wild Mushroom Arancini
$18Porcini purée, parmesan, basil.
Shrimp Capri
$39Porcini purée, parmesan, basil.
Crispy Skin Chicken
$33Ricotta, radicchio, prosciutto salad, cabernet.
Flank Steak
$35Served medium rare, salad, mushroom sauce.
Ebony Fillet Steak
$58Truffle mash, pepper sauce.
Grilled Pork Chops
$33Atlantic cod fillet, chips, salad, tartare, lemon.
Lemon Salmon
$29Atlantic cod fillet, chips, salad, tartare, lemon.
Veal Piccata
$36Ricotta, goat cheese, beetroot and datterini.
Lamp Chops
$30Culatello, Spalla Cotta, Mortadella, Culacciona.
Fresh Oysters Dozen
$59Our selection of fresh oysters, limes.
Wild Mushroom Arancini
$18Porcini purée, parmesan, basil.
Shrimp Capri
$39Porcini purée, parmesan, basil.
Crispy Skin Chicken
$33Ricotta, radicchio, prosciutto salad, cabernet.
Flank Steak
$35Served medium rare, salad, mushroom sauce.
Ebony Fillet Steak
$58Truffle mash, pepper sauce.
Grilled Pork Chops
$33Atlantic cod fillet, chips, salad, tartare, lemon.
Lemon Salmon
$29Atlantic cod fillet, chips, salad, tartare, lemon.
