with buffalo mozzarella, red datterino cream, basil pesto and parmesan fondue.

Bao buns with mini Wagyu A5 burgers, tempura sage, black truffle mayo, honey mustard and truffle slices
Allergens: 2-4-7-9-13

Bao buns with salmon tartare, teriyaki sauce, tempura prawns, spicy mayo, sriracha and chives.
Allergens: 2-3-4-5-7-13

Pan-fried soya beans with smoked Maldon salt

Sautè di vongole veraci con crostini di pane tostato.

Toasted bread with sea urchin pulp.

with fried leek and basil pesto

4 pieces of prawns with panko in tempura with sweet and sour sauce, spicy mayo and salicornia

Cuttlefish fry with sweet and sour sauce.

Cod* “Giraldo” in tempura with mixed salad and sweet and sour sauce.

2 rice rocher with squid ink,
Mazara red shrimp tartare, salmon tartare, squid and cod “Giraldo” in tempura and amberjack sashimi “Hamachi”

Raw or grilled scampi

Raw or grilled prawns

Piedmontese Fassona tartare, hazelnut potatoes, sweet and sour Tropea red onion and datterino cream

Carpaccio of local amberjack, citrus sauce, glasswort and Maldon salt.

Trio of tartare with the 3 sauces

Crudité plate: 2 scampi, 2 red mazzara prawns, 2 oysters.

Gillardeau oyster

Cappellacci stuffed with red prawns from Mazara, served with its bisque and tartare, basil oil and lemon zest.

Carnaroli risotto with Mazara red prawn*, tartare and its bisque.

Linguine di Gragnano con vongole veraci e tenerumi con zeste di limone bio e prezzemolo disidratato.

Fresh pasta calamarata with scampi, red and yellow datterino tomatoes, wild fennel, panko and its tartare.

Fresh pasta busiate with Mazara red prawns and Bronte pistachio pesto.

Gragnano Linguine with red and yellow datterino tomatoes, John Dory roe, dehydrated parsley and bottarga flakes

Scialatielli curcuma e finocchietto con ragù di seppiolina, Sparacelli bio e Katsuobuschi.

Gragnano spaghetti with sea urchin pulp.

Black linguine pasta factory “Rustichella D’abruzzo” with Cinisara cow ricotta and sea urchins.

Fresh pasta tonnarelli with Pecorino Romano D.O.P., Mazara red shrimp tartare and its bisque.

Fresh pasta tonnarelli with Pecorino Romano D.O.P. and black truffle.

Fresh pasta tagliatelle with white black pork ragù, carrot brunoise, celery, onion and stracciatella.

Fresh pasta spaghetti with cream of local aubergines and mint, baked ricotta foam from Cinisara cow and crumble of dried cherry tomatoes

Seared red tuna, sweet and sour Tropea onion, courgette chips and seasonal vegetables.

Cod cooked at low temperature with potato foam and drops of saffron.

Amberjack with courgettes, crumble of Taggiasca olives and thousand potato leaves with butter and rosemary.

Pan-fried snapper, with its crispy skin, chard, mashed potatoes and sweet and sour pepper sauce

Iberian fillet cooked at low temperature, seared with clarified butter and wild herbs, seasonal vegetables and brown stock.

Argentine Angus ribeye with orange butter, potato millefeuille with butter and rosemary.

Braised Iberian pork, on mashed potatoes and seasonal vegetables with brown stock

Allergens: 2-4-6-7-10-11-14.

Chocolate almond cake flavored with orange and rum with vanilla ice cream quenelles

Coconut semifreddo on a bed of white chocolate and decorated with caramel, caramelized almonds and pistachios and dark chocolate flakes.

Mango semifreddo with strawberries, berries, red fruit sauce, yellow peach sauce, strawberry crumble and passion fruit.

Cream puffs with orange custard on a bed of white chocolate, almonds and caramelized pistachios.

Pistachio Éclaire, with white chocolate and toasted pistachios.

White chocolate with berries, their sauce and almond paste crumble.
Allergens: 7-10-11-12-13.

Cannoli shell crumble, Cinisara cow ricotta mousse, dark chocolate and orange peel

Cheesecake guarnita a scelta con Nutella , Nutella di pistacchio, salsa di frutti rossi