Marinated carpaccio of Atlantic scallops
with Norcia truffles
€ 20

Carpaccio of pulpo with giardiniera vinaigrette
€ 17

Salad of marinated violet artichokes
and scaglie di caciotta
€ 16

Sicilian salad of wild prawns, fennel
and orange fillets
€ 15

Bricolage of calf’s sweetbread and marrow
with galantina of calf’s head, young artichokes
and Balsamico Tradizionale
€ 16


Ravioli of muscat pumpkin with salvia
€ 16

Spaghetti alla chitarra with sea urgin
€ 20

Risotto with porcini and wild blueberries
€ 19

Ravioli of Irish rock oysters and spinach
€ 19


Livornese cacciucco of crayfish, mediterranean fish
and mussels
€ 25

Steamed fillet of white halibut
with shimeji mushrooms, spinach, spring onions
and ginger
€ 26

Fillet of turbot in Pancetta di Parma
with barbera fond, violet artichokes and shallots
€ 29

Whole gilthead seabream in saltcrust
with sauteed date tomatoes
- filleted at the table –
each € 29

Breast and club of Odefey free range chicken
al limone from the cocotte with porcini
€ 30
Young goat from the oven with beluga lentils
€ 26

Breast and club of Nantaise duck
with purée of cervil roots
and confit of red onions
€ 34

Tagliata of Wagyu beef from the hot stone
with sauteed vegetables
 € 39