Montcalm Restaurant

A savory tart with chanterelle mushrooms. Served with a creamy sabayon sauce and garnished with parsley and almonds.

Fresh fish served with creamy tarama and tender baby leeks. Delicate marine flavors.

Mackerel fillet served with fresh labneh cheese and crunchy cucumber pickles. Fresh and tangy.

Grilled swordfish steak served with vegetable caponata, goat cheese, and an original treviso kimchi.

Monkfish served with peas, fregola pasta, and clams in a yuzu-infused broth.

Tender lamb meat served with fresh ricotta, hints of kumquat citrus, and chioggia beets.

French unripened pressed cheese, aged and creamy. Selected by Fromages et Ramage.

Fresh apricot dessert with crispy filo pastry, mascarpone cream, and a touch of basil.

A sweet tart topped with creamy white chocolate and tangy red berries.