Four Courses by Chef - 80

Wagyu carpaccio. 22

Wagyu beef carpaccio, pickled red onion, bread crostini, burrata DOP* foam.

Caponêt. 21

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

Lattuga arrostita allo zafferano. 19

Roasted baby gem, saffron risotto cream, vegetable demi glace.

Polpo alla griglia. 24

Charred octopus, green pea veloutè, smoked peas, guanciale and tomato gazpacho.

Spaghetti aglio, olio e peperoncino.

Spaghetti, garlic, chili and parsley emulsion, topped with squid and tomato ragú.

Ravioli di manzo.

Ravioli, braised beef filling, black truffle jus, spinach.

Tajarin alla Nerano.

Tajarin, fried baby zucchini, parmesan DOP* cream, basil.

Gnocchi alle erbe.

Roasted herb potato gnocchi, duck ragu, bergamot and butter sauce.

Radici. 16

Arcadian mix, red beets, yogurt dressing, walnut crumble.

Romagna. 17

Leaf lettuce, prosciutto, black olives, melon dressing.

Primavera. 17

Mix salad, grapes, goat cheese, balsamic vinaigrette.

*Prime Ribeye. 56

Sautéed mushroom, mushroom cream, potato purée, rosemary beef jus.

Braciola di maiale. 43

Boneless pork chop, corn ribs, corn cream, balsamic IGP* glaze, ‘nduja sauce.

*Anatra alla birra. 46

Duck breast, roasted bell pepper, glazed peach, beer demi glace.

Halibut. 49

Halibut, sauted green asparagus, almond sauce, miso aioli, rice cracker

Pescato del giorno. MKT

Catch of the day, brioche, mugnaia sauce, cauliflower purée, roasted cauliflower.

Branzino al verde. 39

Branzino, salsa verde, black kale, anchovies mayo, fried quinoa.