Le Serpent

Creamy Arborio rice with earthy porcini mushrooms, finished with a generous shaving of fresh black truffle.

Piedmontese agnolotti filled with slow-braised beef, served in its own rich reduction with a hint of rosemary.

Handmade "little ears" pasta with bitter rapini, crumbled spicy Italian sausage, and a touch of garlic and chili.

Whole Mediterranean sea bass baked in a salt crust, filleted tableside and drizzled with a bright lemon-herb salmoriglio sauce.

Classic silky smooth vanilla panna cotta, served with a vibrant and slightly tart mixed berry compote.