Discover all our à la carte courses.
A journey to discover the balance between flavors.
Taste and surprise yourself.
APPETIZERS
Raw seafood plateau
Carpaccio of freshly caught fish, shellfish and superior salmon
Shrimp, aubergine lacquered with soy and basil
Grilled octopus, citrus burrata and muscat candied peas
Steamed cod, velvety with celeriac and almonds
Squid, carrot and orange cream, pepper bran and wild rice
FIRST COURSES
Rice reserved for 12 months, lemon and almond pesto, mussels and bottarga
Square spaghetti with sea urchins and crunchy bread
Pepper and lemon tagliolini “Antico Pastificio Morelli”, scampi, basil and Stracciatella
Bronze drawn fusillone, Apulian cow fondue aged 12 months, asparagus and crispy bacon
SECOND COURSES
Seared tuna, Jerusalem artichoke and candied fennel
Smoked sea bass in water, red turnip carpaccio and yogurt
Turbot in Panko crust, scapece courgette and its cream
Confit suckling pig shank, French potato and Nero di Troia reduction
Caprese cake and white chocolate foam
Pan-Babbà with white rum and Chantilly cream
Dark chocolate and Baileys cream soufflé
The water is boiling, the table is set. Shall we add a seat?