Four Courses by Chef - 80

Grilled octopus, tomato risotto cream, escarole sauce and goat cheese. 24

Beef carpaccio, arugula sauce, pecorino cream, cherry tomatoes and caper powder. 19

Salmon crudo mosaic, lime gel, cucumber and buttermilk sauce. 22

Caponét sausage and cheese, potato foam and fried leeks. 21

Nerano tajarin, parmesan cream, fried zucchini and basil. 21

Tuscan neck ragù ravioli, black truffle and spinach. 27

Cacio & pepe tuffoli and fish tartare. 26

Clams spaghetti, chili oil, garlic and parsley bread crumble. 25

*pasta as main +10

Summer. Salad, balsamic vinaigrette, watermelon, feta and local shrimps. 17

Green. Leaf salad, lemon citronette, asparagus, green apple and celery. 15

Roots. Salad, beetroot vinaigrette, beetroot, daikon and walnuts. 16

Prime rib eye, balsamic vinegar glaze, corn ribs and nduja smoked sauce. 57

Lamb rack, glazed plums, bok choi and plum demi glace. 53

Halibut, carrot three ways, coriander and wine butter sauce. 54

Catch selected by chef, rosemary potato puree, fennel, maple syrup, orange and garlic sauce. 49

Stay tuned!