6 courses selected by the chef

4 courses selected by the chef

Alice stuffed with provola with panko bread and Ligurian green sauce

Cheese and egg ball with tomato and bread waffle

Baby octopus whit tomatoes, capers and olives accompanied by seaweed rice wafer

Fontina cheese fondue accompanied by Fried Polenta and boiled potato

Shrimps carpaccio with burrata cheese, pumpkin in double consistency and Puglia’s black olives

Egg cooked at 65° with pecorino foam, crispy guanciale and filo pastry waffle

Elica pasta whit lobster and bagna cauda sauce

Whit seafood, crustacean bisque and mirto olive oil

Fresh green egg pasta with double fillings bolognese sauce

Fresh home made pasta with Valtellina’s butter, black truffle and sage

Veal cotoletta with mustard and rosemary potatoes. 500gr X2 pz

slow cooked cod, in olive oil, on cauliflower soup and dry peppers

Monkfish low cocked, sesame seeds, caramelised red onion and fried red onions served with grilled leeks

Marchigiana beef fillet, whit celery foam and snow peas

Vanilla milk cream with cantuccio,Barley reduction and coffee powder

Home made savoiardi bisquit, mascarpone & Marsala cream and coffee

Apple strudel served with cinnamon foam

Cheese board selection divided by Italians geographical area