Bin 100 Restaurant

Tender charred octopus served with lemon potato mash, crispy capers, and extra virgin olive oil.

Creamy burrata cheese served with prosciutto di Parma, caramelized figs, and aged balsamic reduction.

Coastal mussels sautéed in white wine, confit garlic, shallots, herb butter, and toasted artisan bread.

Creamy Arborio rice simmered with wild forest mushrooms, white truffle oil, and freshly grated Parmigiano-Reggiano.

Fresh Atlantic salmon with a fine herb crust, served over sautéed asparagus and a light lemon-capers sauce.

Tender chicken breast wrapped in prosciutto and fresh sage, glazed with Marsala wine, served with truffle mashed potatoes.

New Zealand rack of lamb with an herb and panko crust, served with creamy polenta and a rich port wine reduction.

8 oz prime filet mignon grilled to perfection, topped with a robust red wine reduction, served with seasonal vegetables.

Fresh linguine pasta tossed with shrimp, mussels, clams, and calamari in a vibrant spicy tomato and white wine sauce.

Glass of Italian red wine featuring notes of ripe cherry, spices, and an elegant, lingering finish.

Premium gin, sweet red vermouth, and Campari, stirred with ice and garnished with a fresh orange peel twist.

Naturally sparkling mineral water bottled directly at the source in the Italian Alps.