Four Courses by Chef - 80

Vitello Tonnato: veal loin carpaccio, tuna foam, caper berries and powder. 22

Caponėt: savoy cabbage roll, italian sausage, smoked provola, potato cream, crispy leeks. 21

Leek flan, mushroom cream and roasted, celeriac cream, montasio DOP* fondue. 19

Squid amatriciana, caramelized red onion, guanciale and tomato veloutè. 23

Spaghetti, lobster and cherry tomatoes sauce, garlic parsley crumble. App. 35 Main 50

Ravioli braised beef filling, black truffle jus, spinach. App. 26 Main 36

Tajarin, broccoli cream, sausage ragu, chili oil. App. 24 Main 34

Tufoli yellow tomato sauce, stracciatella, basil. App. 21 Main 31.

Beet: arcadian mix, red beets, yogurt dressing, walnuts crumble. 16

Mediterranea: leaf lettuce, fennel, orange supreme, roasted shrimp, pomegranate dressing. 17

Autumn: castelfranco salad, taleggio DOP*, pear, honey mustard dressing. 16

Prime beef striploin, confit shallot, sunchoke in variations, beef jus. 56

Boneless pork chop, corn ribs, corn cream, balsamic glaze, nduja sauce. 43

Golden crusted veal loin, roasted baby jam, potato purée, blood orange demi glace. 53

Halibut "boscaiola", mushroom in variations, polenta and beans cracker. 50

Catch of the day, squash purée, squash gnocchi, garlic sauce. 48