Onyx restaurant menu

Poached prawns, grapefruit segment, kohlrabi, spring onion, lemongrass pea cream.

Yellow chicken supreme stuffed with button mushrooms, yellow beet, oyster mushrooms in sherry vinegar, almond milk.

Gravlax with beet, blood orange, goat's curd, lime peel and dill.

Artichoke cream, green olive tapenade, late radicchio, pine nuts.

Thinly sliced pink veal chuck, red onion, radish, Bagna Cauda sage sauce, pistachios.

In "YUBIKI" then grilled half-cooked, cima di rapa, clementine, dandelions, miso in vinegar.

Fillet of foie gras with brioche crust, onion pickles, lemon and black garlic condiment.

Semi-cooked foie gras with rhubarb, Earl Greyn tea crumble, toasted brioche.

Leek fondue, broccoli purée with parsley, broccolinis and Taggiasche olives, anchovy butter.

Roasted veal quasi, carrot mousseline with cumin, turnip and multicolored carrots, thyme jus.

Pan-fried white asparagus, perfect egg, parmesan barley, morels in yellow wine, hazelnuts.

Snacké, mashed potatoes, celery, samphire, sherry vinegar juice, black olives.

En viennoise with citrus fruits, cabbage with anchovies, fennel with Madras curry, saffron fumet.

Two-cooked saddle of lamb, fine sweet potato purée, shallot confit, Brussels sprouts and zataar.

Beef tenderloin, potato paillasson, white beet, wild garlic.

Trocadéro pistachio cookie, pistachio and fleur de sel crunch, Sicilian pistachio ganache, mandarin sorbet.

Reverse puff pastry, intense toasted vanilla cream, caramel, Tonka beans.

Hazelnut shortbread, gianduja and yuzu cream, caramelized hazelnuts, candied lemon, farm milk ice cream.

Soft almond cookie, strawberry confit, textured strawberries, green shiso oil, vanilla Namelaka and caramelized pistachios.

Crunchy choux, intense pecan and hazelnut praline cream, caramelized vanilla ganache, pecans and roasted hazelnuts.

Coffee accompanied by an assortment of mignardises.

A glass of champagne accompanied by an assortment of mignardises.