Antipasti
Crispy oyster with chickpea flour on tuna tartar, cucumber salad and flat sardinian bread

Pasta E Risotto
Homemade scialatielli with veraci clams, zucchini and basil
Paccheri with veal onion ragu

Secondi
Maine scallops with cauliflower purée, endive and hazelnut vinaigrette
Mixed grilled mediterranean fish with seasonal vegetables and herb citronette
Roasted lamb rack dusted with pistachio, served with fennel, jerusalem artichokes and black olives
Rolled beef rib eye with pinenuts, raisins and celery root cake, with an oregano tomato sauce
Grain fed T-bone steak
Stone baked whole mediterranean sea bass