THE CHEF PROPOSES
The menu consists of five courses and is intended for the whole table

Sea bass carpaccio, fennel and lime (4)

Red prawn Tartare, peach and bergamot (2)

Scampi-Ravioli, yellow datterino tomatoes, prawns and smoked provola sauce (1-2-3-4-7-14)

Swardfish on courgette cream and burratina (4-7)

A la carte desserts

58 €



TO KNOW US BETTER
The menu consists of five courses and is intended for the whole table


Tuna tartare, watermelon and Maldon salt (4)

Dry marinated salmon, orange wood smoked and yuzu caviar (4)

Grilled octopus, buffalo mozzarella, red cherry tomatoes cream and basil (7-14)

Chunks of fried sea bream with crunchy breading on a cream of lupine clams (1-4-13-14)

A la carte desserts

50 €