6 courses selected by the chef

4 courses selected by the chef

Chef’s signature dish made with different consistencies of potatoes and provola cheese fondue

Breadcrumbs filled whit Classic Neapolitan ragù (beef stew whit tomato) in “carrozza”

Seared prawns with mango, ginger chatney broccoli foam and cumin powder

cod with friarielli and fried polenta

Beef tartare with chicory and cucumber salad, egg yolk salad and goat's cheese

Amberjack carpaccio with mixed herbs, seeds and citrus spray

rice with porcini mushrooms, truffle and parmesan fondue

Lumachine pasta with fish soup extract with potato cream and lemon

fettuccine pasta with lobster, artichokes and mint air

Fresh pasta tortello with beetroot ricotta, whipped herb butter, baby spinach

Dolphinfish pizzaiola style with green olive sauce and green beans

Seared Marchigiana beef with cardoncelli mushrooms and chestnut puree

Veal cheek with pumpkin puree and hazelnuts

Rhombus seared with potato briquette and Brussels sprouts

almond tartlet with white figs, milk chocolate and lime

Limoncello baba with lemon curd and white chocolate namelaka

Coconut semifreddo with apricot grafting and cocoa crumble