| lobster tartare |
37 |
| with sicilian olives, capers, wild rocket lettuce and tomato salsa |
| Black Angus beef carpaccio |
22 |
| with shaved 24 months aged parmesan cheese, baby rocket |
| and white truffle oil |
| home-made angel hair |
49 |
| with live lobster, chilli, olive oil, basil and fresh tomato sauce |
| garganelli |
25 |
| served with duck ragout and summer herbs |
| home-made tagliatelle |
29 |
| with porcini mushrooms, spinach and pan-fried goose liver |
| seafood risotto |
27 |
| with shaved bottarga and prosecco |
| roasted mediterranean seabass fillet |
36 |
| served with sauteed garlic spinach, crispy pesto risotto |
| and saffron emulsion |
| barolo braised milk fed veal shank |
34 |
| served with Parmesan risotto and borlotti beans ragout |
| kurobuta pork chop |
44 |
| served with caramelized black figs and wild berry sauce |
| mango gelato |
12 |
| with a pistachio crust and strawberry salad |
| warm melted chocolate cake |
14 |
| with rum and raisin ice cream and chocolate sauce |
Menu
