Truffle Bar & Restaurant

A comprehensive seven-course tasting menu allowing you to customize your experience. Features premium ingredients like truffles, foie gras, and lobster prepared with Italian influence. Ideal for a full fine-dining experience.

A luxurious appetizer combining steamed duck liver (foie gras) with sweet botan shrimp. Topped with sliced truffles. Rich, buttery, and savory.

Langoustine (Norway lobster) served in two styles: marinated raw (ceviche) and smoked tartare. Fresh, delicate seafood flavors.

A light salad featuring preserved pear, fresh spinach, and aromatic black truffle. Dressed with lemon oil for brightness. Sweet, savory, and refreshing.

A cold pâté made of foie gras and truffles, served with crunchy pistachio crumble and savory ice cream. Creamy and decadent.

A rich soup or starter featuring truffle-infused cream and savory dried porcini mushroom juice. Garnished with playful truffle popcorn.

A clear, flavorful broth made from smoked duck, infused with the aroma of summer black truffles. Light yet deeply savory.

Creamy Italian rice dish cooked with squid ink for a black color and briny flavor. Served with seared scallops and a zest of lemon foam.

Classic risotto using Carnaroli rice, enriched with a shellfish bisque. Topped with grilled Canadian lobster. Rich and seafood-forward.

Stuffed pasta pockets filled with wagyu beef and truffle meat sauce. Served with a rich truffle butter sauce (béarnaise).

Ribbon pasta in a creamy carbonara sauce. Features a slow-cooked egg yolk and fresh truffle slices. Creamy and savory.

Canadian lobster prepared with aromatic truffle herbs and flambéed with brandy. Served with green asparagus. Sweet lobster meat with complex herbal notes.

Delicate Dover sole fish marinated in North African chermoula spices and cooked sous vide. Finished with light lemon foam.

Fillet of Italian sea bass pan-roasted for crispy skin. Served with pumpkin, spicy chorizo sausage, and tomato confit.

Medium-fatty tuna (chutoro) that has been smoked. Served with truffle soy sauce, rice, salmon roe (ikura), and more truffle. Fusion of Japanese sushi and Italian truffle flavors.

Premium Japanese Hida beef cooked slowly in fat (confit) for extreme tenderness. Served with earthy mushroom puree and soft vegetables.

A classic French steak dish. Beef tenderloin topped with a slice of pan-seared foie gras. Served with truffle sauce. Rich and decadent.

Tender lamb cooked precisely at 65 degrees via sous vide. Served with fresh herbs and a truffle relish. Soft texture with aromatic herbal flavors.

A unique dessert combining sweet mango with earthy truffle notes. Features cream cheese, crumble, and refreshing mango sorbet.

Crispy layers of baked filo dough with basil-infused cream. Accented with tart rhubarb and strawberry components.

An Italian coffee dessert twisted with the aroma of white truffles. Prepared with liquid nitrogen for a unique texture.

A warm chocolate cake with a molten center. Served with nutty praline and coffee mousse. Rich and comforting.

A three-course lunch set offering a choice of appetizer, main dish, and dessert. Features premium ingredients like lobster, beef, and truffles at a set price.

Fresh Italian burrata cheese served with heirloom tomatoes. Dressed with balsamic vinegar and olive oil. Creamy and refreshing.

Crab meat wrapped or served with crispy kataifi pastry. Accompanied by salad greens and lemon mayonnaise.

Thinly sliced raw Australian beef tenderloin. Topped with cheese shavings, greens, and lemon. Light and savory.

Diced fresh tuna mixed with creamy avocado. Seasoned with capers and lemon. A refreshing raw fish appetizer.

Layers of scallop, salmon, and mushrooms with crispy pastry. Served with a rich sauce.

Beef tenderloin steak topped with foie gras. Served with truffle butter and sauce. A smaller portion suitable for lunch.

Chicken breast rolled with porcini mushrooms and prosciutto. Served with vegetables. Savory and tender.

Premium lamb cutlet served with caponata (vegetable stew). Accompanied by a fried zucchini flower stuffed with cheese.

Wagyu beef ribs smoked with herbs. Glazed with a red wine reduction. Rich, fatty, and flavorful.

Grilled halibut fish fillet served with Mediterranean-style vegetables like artichoke, olives, and tomato. Flavored with saffron.

Spaghetti pasta tossed in tomato sauce with mixed seafood. Features a half Canadian lobster. Hearty and fresh.

Pasta or risotto dish featuring porcini mushrooms and scallops. Enriched with parmesan cheese. Earthy and creamy.

Thin ribbon pasta served with lobster. Seasoned with spicy chili and garlic for a strong kick.

A gourmet pizza topped with truffle sauce and fresh black truffles. Rich with mozzarella cheese. Earthy and savory.

A dessert featuring black truffle paste and almond. Served with pistachio ice cream. Nutty with distinct truffle aroma.

Smooth Italian cream pudding (panna cotta) flavored with white truffle. Served with wild berries for tartness.

Ice cream based on Zabaglione (Italian custard with Marsala wine). Infused with white truffle. Rich, creamy, and boozy.