LUX offers a 7-course tasting menu for EUR 45 (only per table). It is also possible to order à la carte.
| 7 course menu (only per table) | 45 |
|---|---|
| starters | |
| fior di latte with basil and olive oil | 10 |
| home-cured charcuterie: duck ham, lardo and guanciale | 10 |
| vitello tonnato | 10 |
| baked chicken hearts with garlic, parsley and chili | 10 |
| three oysters à la flambadou | 10 |
| primi | |
| fresh spaghetti with grated tuna heart and egg yolk | 13,5 |
| fresh sweet potatoe gnocchi with lemon, chili and homemade bottarga | 13,5 |
| ravioli with duck confit, cabbage, butter and sage | 15 |
| mains with side of the day | |
| baked plaice with cabbage crème and horseradish | 17,5 |
| leg of lamb with wild mushrooms and jus | 17,5 |
| heart of veal ‘alla saltimbocca’ with guanciale and sage | 17,5 |
| desserts | |
| biancomangiare with caramel | 6,5 |
| chocolate terrine with fleur de sel | 6,5 |
| tiramisu | 6,5 |
| gorgonzola dolce with peach | 6,5 |
| dessert wine | |
| P’tite Cuvee, Cidrerie du Golfe – Bretagne, France | 6 |
| Tokaji Szamarodni sweet 2012, Sajgo Cellars – Tokaji, Hungary | 6 |
| Moscato d’Asti 2015, Bera Vittorio e Figli – Piemonte, Italy | 7,5 |
| Vin Jaune 2009, Domaine des Marnes Blanches – Jura, France | 10 |
| Tokaji Hárslevelü vieux ouillé 2007, Sajgo Cellars/Wouter de Bakker – Tokaji, Hungary | 6 |
| Vernaccia di Oristano 2006, Contini – Sardinia, Italy | 8 |
| digestifs | |
| Grappa di Brunello 2007, Capovilla | 8,5 |
| Grappa di Barolo 2006, Capovilla | 8,5 |
| La Veille Prune, Louis Roque | 7 |
| Rastafia, Domaine des Cavarodes | 8 |
| Amaretto di Mombaruzzo, Berta | 6 |
| Limoncello | 6 |