Kipling Restaurant

Cod flan served with anchovy sauce.

Octopus croquettes prepared Galician style.

Vitello tonnato, Fassone beef with truffle, potatoes, red onions and gorgonzola fonduta.

Potato and red onion tarte tatin with gorgonzola fonduta.

Tagliolini with veal, rabbit and lamb ragù.

Cannelloni filled with radicchio and scamorza on mushroom cream.

Braised beef agnolotti seasoned with butter, hazelnuts and sage.

Turmeric gnocchi with mussels, anchovies, chickpeas and cherry tomatoes.

Duck breast marinated with citrus with dill sauce and mushrooms.

Swordfish in a pistachio crust with red onion jam.

Pork fillet with bacon, plums, Port and ratatouille.

Fassone tagliata with lard and rosemary oil.

Salad with chicken, tomato, croutons and cheese sauce with parmesan crust.

Smoked salmon with mixed greens, carrots, avocado and tartar sauce.

Mixed salad with tomato, carrots and cucumbers.

Buffalo mozzarella, cherry tomatoes and basil.

Berry tartlet with lemon cream.

Gianduja cremino with almond crumble and black cherries.

Dark chocolate soufflé with flambéed strawberries.