Four Courses by Chef - 80

Wagyu carpaccio. 22
*Wagyu beef carpaccio, white almond sauce, beef jus, preserved lemon, taralli crumble.

Caponêt. 21
Savoy cabbage roll, italian sausage, smoked caciocavallo DOP*, potato cream, crispy leeks.

Torta di porri. 19
Leek tart, green apple, marinated daikon, walnut crumble, onion mayonnaise, lettuce emulsion.

Calamari arrostiti. 24
Roasted squid, prosecco sauce, black olive and tomato cream, bread crumble, lemon zest.

Tajarin alla bisque. 25/35
Tajarin, bisque sauce, bottarga, trout caviar, black lemon powder.

Ravioli di manzo. 26/36
Ravioli, braised beef filling, black truffle jus, spinach.

Tagliolini peperoni e zafferano. 22/32
Tagliolini, roasted bell pepper, saffron sauce, hazelnut crumble.

Gnocchi alle erbe. 24/34
Roasted herb potato gnocchi, duck ragu’, bergamot butter sauce.

Meridiana. 16
Mix salad, watermelon, feta, balsamic vinaigrette.

Romagna. 17
Leaf lettuce, prosciutto, black olives, melon dressing.

Contrasto. 17
Arcadian mix, taleggio DOP*, pear, whole grain mustard dressing.

*Taglio di carne dello Chef.  MKT
Chef’s cut selection, fondat potato, mushroom two ways, miso demi-glace.

*Cervo ai mirtilli. 52
Venison loin, goat cheese, red cabbage, purple potato purée, blueberry gastrique, red wine bordelaise.

*Braciola di maiale. 46
Golden crusted pork chop, caramelized onion cream, shallot confit, bok choy, whole grain mustard sauce.

Halibut in crosta di pane. 49
Bread crusted halibut, flat peas, pea cream, smoked kiwi, basil beurre blanc.

Pescato del giorno. MKT
Catch of the day, bagna cauda vellouté, carrots in variations.

Branzino al verde. 40
Branzino, salsa verde, black kale, anchovy mayo, fried quinoa.