Antipasti:
marinated sardines, onion, radish, guacamole and corn chips
Smoked mackerel, goat cheese and almonds
chickpea hummus, "friggitelli" peppers, feta cheese and roasted lemon
beef tataki, misticanza salad and yuzu mayonnaise
Apparentely crispy egg with potatoes’ foam and anchovies
Primi piatti:
Spaghetti garlic oil and chily pepper with parmigiano cheese fondue
eggplant parmigiana
broad bean creamy soup with chicory
sea bass fish risotto and nori seaweed (min 2 pers)
homemade basil fettuccine, "datterini" tomatoes and stracciatella cheese
Secondi piatti:
Cod fish cocconut milk soup and lemon-grass
umbrine fish , "piccadilly" tomatoes and fried cappers
octopus, basil pesto, string bean and potatoes
lamb chops, tzatziki, green apple and cucumber
duckbreast, buckwheat, cherries and ibisco
Special of the season:
HAMBURGER
(BEEF BURGER, brie cheese, caramelized onion in honey and a l'ancienne mustard)
Dessert:
Chocolate interpretations
pannacotta, salty butter biscuit and apricot in green pepper
melon semifreddo with porto wine sauce
CREME BRULè