Breakfast
APPETIZERS
Marinated salmon, buttermilk, green oil, Tropea onion, chips
Cacciatora beef carpaccio, white wine , capers , tomato and rosemary
Roman artichokes, pecorino cheese foam, zucchini flowers
Baby burnt romaine lettuce, pine nuts, raisins, lemon, olives, breadcrumbs on parsnip cream
Veal with tuna , carrots , cappers and green oil
Japanese beef carpaccio, Sake, Mirin, Ponzu, Chilli and sesame
Seared squid, chickpea cream, pear and pecorino green and spicy oil
Beef tartare, brioche, white asparagus, miso mayo crème fraîche
Asparagus, cannellini chickpea cream, provolone del monaco, cappers,lemon and breadcrumbs
First Course
Pesto , fresh tuna , Lemon zest
Gnocchi sardi , venison ragout , cranberries
Tagliatelle Finferli mushrooms , Parmigiano Reggiano .
Carbonara
Lobster with its reduction, ricotta potatoes and basil.
Porcini mushrooms , Dry Aged Cup chips
Paccheri pumpkin guanciale and thyme
Shrimp bisque, raw shrimp and scampi, champagne sauce, burnt tomato, and parsley.
Raviolo 3 tomatos . Burnt , water of tomato , semi dry
Shrimp , lemon and matcha
Carrot, endive and toasted hazelnuts
MAIN COURSE
Mullet, redfish, mussels, clams, octopus, shrimps and scampi , Bread croutons
Beef fillet, peppers, bimy and almonds
Breaded lamb, pecorino cheese, pistacho garlic .
Grill salmon , Beetroot, blueberries, breadcrumbs , dill .
Sea bream in potato and zucchini crust, beurre blank asparagus and green oil
Dessert
Panna cotta, caramel figs and popcorn
Kaiserschmarrn
Affogato Coffee , vanilla ice cream
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