APPETIZERS

62° COOKED EGG, ASPARAGUS, GOAT CHEESE FONDUE 16,00

BEEF TARTARE, BLUE CHEESE, CARDONCELLI MUSHROOMES, MARINATED EGG YOLK 19,00

LOW-TEMPERATURE ARTICHOKE, FENNEL CREAM, BLACK GARLIC AND TUSCAN KALE 14,00

RED SNAPPER, ASPARAGUS, MONRAY SAUCE 19,00

ROASTED CUTTLEFISH, PEA CREAM, BOK CHOY, CRUNCHY ALMONDS 18,00

FIRST COURSES

HOMEMADE TAGLIATELLE WITH BOLOGNESE SAUCE 16,00

TORTELLINI WITH PARMESAN CREAM/TORTELLINI IN BROTH 16,00

LIQUID PARMESAN-FILLED BOTTONI, EGGPLANT MOUSSE, CONFIT CHERRY TOMATO, BASIL PESTO 19,00

TAGLIOLINI, WEDGE CLAMS, GREY MULLET BOTTARGA, LEMON ZEST 19,00

POTATO GNOCCHI, CANNELLINI BEAN CREAM, SQUID AND MUSSELS 18,00

SECOND COURSES

SLICED ANGUS BEEF, MALDON SALT FLAKES 23,00

GUINEA FOWL SUPREME, CARDONCELLI MUSHROOMS, CONFIT TOMATO, BLACK OLIVES 25,00

RACK OF LAMB , POTATO PUREE, SAUTEED SPINACH 29,00

CRISPY OCTOPUS, TERIYAKI SAUCE, POTATO FOAM, WAKAME SEAWEED 27,00

GILTHEAD SEABREAM, ASPARAGUS, BOTTARGA-FLAVOURED BEARNAISE FOAM 26,00 

DESSERT

VANILLA CRÈME BRÛLÉE 10,00

CITRUS CHILLED MOUSSE 8,00

DARK CHOCOLATE CREMOSO, RASPBERRIES, CARAMELIZED HAZELNUTS, COCOA CRUMBLE 11,00

CHOCOLATE SPHERE, MASCARPONE NAMELAKA, FABBRI CHERRIES, SALTED CARAMEL 13,00

CHOCOLATE BROWNIES, VANILLA CHANTILLY CREAM, PASSION FRUIT GEL 11,00