Fosca'

A complete assortment of Italian antipasti. Includes marinated vegetables, cured meats, and stuffed items. Ideal for sharing and discovering Mediterranean flavors.

Roasted eggplant served with stracciatella, the creamy heart of burrata. A melting and rich dish, enhanced by pesto and tomatoes.

A board of high-quality Italian cured meats. Offers a variety of textures and flavors, from salty ham to truffle or fennel-scented salami.

Fresh Italian stretched-curd cheese with a creamy center, served with truffle cream. Creamy texture and intense truffle flavor.

A plate of various Italian cheeses, ranging from creamy blue (Gorgonzola) to dry sheep's cheese (Pecorino). Served with toast to accompany.

Toasted country bread slices topped with various preparations. Crispy and flavorful, perfect for an aperitif.

Classic Italian stuffed pasta with a sweet mixture of ricotta cheese and spinach. Served in a creamy parmesan sauce.

A luxurious version of ham and cheese pasta. Enriched with Comté cheese and black truffle for a rich, earthy flavor.

Long pasta served with fresh clams (vongole). The white wine and garlic sauce is light and briny.

The Italian classic: spaghetti with a rich sauce of slow-cooked beef, tomatoes, and aromatic vegetables. Flavorful and comforting.

Layers of pasta interleaved with meat sauce, béchamel, and cheese, baked in the oven. A gratinated, hot, and very nourishing dish.

Spaghetti with simple and fragrant tomato sauce, served with fresh and creamy stracciatella on top. Mix of hot and cold, acid and sweet.

Spectacular signature dish. Pasta is tossed in a large wheel of Grana Padano cheese with truffle. Very creamy texture and intense cheese and truffle flavor.

Thin slice of breaded veal, fried until golden and crispy. Served with pasta as a side dish.

Chicken escalope topped with a rich cream and mushroom sauce. Tender and comforting dish.

Salmon fillet cooked just enough to remain tender. Served with a fragrant yellow turmeric sauce.

Beautiful piece of beef grilled on a hot plate (plancha). Juicy and flavorful meat, with a choice of side dish.

Iconic Italian dessert made with coffee-dipped biscuits and mascarpone cream. Dusted with cocoa.

Jellied cream dessert, smooth and silky. Often served with a red fruit or caramel coulis.

Light and airy dessert with intense chocolate. Mousse-like and melting texture.

Individual chocolate cake with a molten center. Served warm for maximum indulgence.

Coffee served with an assortment of mini-desserts. Perfect for tasting several sweets.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures.

Classic composed salad with crisp lettuce, breaded chicken, and parmesan. Dressed with a creamy garlic and anchovy sauce.

Fresh Italian salad. Mix of peppery arugula, creamy mozzarella, and tender marinated vegetables.

Healthy and colorful meal bowl based on quinoa. Topped with marinated raw salmon, fresh fruits, and vegetables.

Gourmet burger with a large beef patty, melted cheese, and sweet onions. Served in a soft bun.

Burger similar to a cheeseburger but with the addition of crispy, salty grilled bacon.

Toasted sandwich with cooked ham and melted cheese. A French bistro classic.

Vanilla ice cream sundae served with hot chocolate sauce and whipped cream.

Coffee and vanilla ice cream sundae, drizzled with cold espresso and topped with whipped cream.

Variation of the liégeois with chocolate ice cream and chocolate sauce, topped with whipped cream.

Lime sorbet drizzled with vodka. Fresh and digestive.

Pear sorbet drizzled with pear liqueur (eau-de-vie). Very fragrant.

Assortment of three scoops of ice cream from classic flavors.

French sparkling lemonade flavored with citrus. Refreshing and sweet.

Flavored iced tea, usually peach or lemon. Sweet and fruity drink.

World-famous cola soda, classic or sugar-free version.

Sparkling orange-flavored soda.

French sparkling drink made from orange juice and pulp. Unique fruity taste.

Clear soda with lemon and lime flavors.

Bottled fruit juices. Choice of classic flavors.

Bitter tonic soda or citrus version. Often consumed alone or mixed.

Small, strong, black coffee. The base of Italian coffee culture.

Espresso diluted with hot water. Milder and longer than an espresso.

Creamy milky coffee, usually served in a large cup.

Espresso topped with a dense and creamy milk foam. Sometimes sprinkled with cocoa.

Hot milk and cocoa drink. Sweet and comforting.

Hot chocolate topped with a generous layer of whipped cream.

Infusion of tea leaves (black, green, etc.) in hot water.

Hot herbal drink (verbena, mint, chamomile) without theine.

Very sweet and sugary Italian lemon liqueur, served chilled.

Italian pomace brandy. Strong and dry taste.

Sweet Italian liqueur with bitter almonds (or apricot kernels).

Aged French grape marc brandies. Complex aromas of wood and dried fruits.

French naturally sparkling mineral water, known for its large bubbles.

Still natural mineral water.

Italian naturally sparkling mineral water. Fine bubbles and mineral taste.

Traditional French aperitif mixing white wine and cassis cream (or blackberry/peach).

Festive version of Kir, made with Champagne instead of white wine.

Typical anise liqueur from the South of France. Drunk diluted with plenty of fresh water.

Italian vermouth (flavored wine). Can be white (sweet) or red (spicier/bitter).

Sugarcane spirit.

Neutral and clear spirit, usually made from grains or potatoes.

American whiskey from Tennessee. Woody and caramel notes.

Blended Scotch whisky. Balanced and slightly smoky taste.

Italian sparkling wine. Lighter and fruitier than champagne.

Prestigious French sparkling wine. Complex, fine, and festive.