TASTING OF ARTISAN BREAD AND OIL
(G) (F)

VEGETABLE CRUDITÉS
(SE)

POTATO CHIPS
(A)

TEMPURA OF VEGETABLES
(G) (S)

TARTARE BIS (TUNA AND SALMON) WITH GINGER SAUCE, PINEAPPLE AND AVOCADO CREAM
(P)

SWORD CARPACCIO WITH CAPER FRUIT, TOMATOES AND CRISPY ZUCCHINI
(P)

CROUTONS OF BREAD WITH BURRATA AND ANCHOVIES
(P) (L) (G)

CRUSTACEANS TEMPURE
(P) (C) (G) (S)

BEEF CARPACCIO WITH ROCKET, CANDIED TOMATOES AND REGGIANO PARMESAN CREAM
(L)

BEEF TARTARE SMOKED FROM CHERRY WOOD, BLACK TRUFFLE FLAKES AND LEMON
(U)

SELECTION OF REGIONAL CURED MEATS DOL
(A) (F) (L)

SELECTION OF REGIONAL DOL CHEESES WITH ORGANIC FRUIT COMPOTE AND CHESTNUT HONEY
(A) (L)

SPINACINO SALAD, GREEN APPLE, PARMIGGIANO REGGIANO FLAKES, CRUNCHY CULATELLO AND BALSAMIC VINEGAR REDUCTION
(L) (SS)

LETTUCE, ROCKET, TOASTED ALMONDS, CARROTS AND SWORD DADOLATA WITH THE SCENT OF LEMON AND TOMATOES
(F) (P)

VEGETARIAN WHITE PINSA WITH VEGETABLE CAPONATA AND MOZZARELLA
(G) (L)

PINSA BIANCA STRACCIATELLA, CULATELLO AND ARTICHOKES
(G) (L)

PINSA BIANCA MORTADELLA, PISTACHIO GRAIN AND STRACCIATELLA
(G) (L) (F)

PINSA ROSSA ALICI DEL CANTABRICO, CAPER FROM PANTELLERIA AND OREGANO
(G) (P)

PINSA ROSSA TAGGIASCHE OLIVES, DATTERINI, TROPEA ONION AND BASIL
(P) (G)

RED PINSA BUFFALO, SUN DRIED TOMATOES AND BASIL
(G) (L)

PUNTARELLE, BURRATA AND CANTABRIAN ANCHOVIES
(G) (S) (L) (P)

MORTADELLA, PISTACHIO PESTO, SCAMORZA AND BALSAMIC CREAM
(G) (S) (F) (L)

SMOKED SALMON, CRISPY ZUCCHINI AND DILL MAYO
(G) (S) (U) (P)

CREAM OF CHICKPEAS, DRIED TOMATOES, VEGETABLES AND ALMONDS
(G) (S) (F)

CULATELLO, PROVOLONE AND PUMPKIN CREAM
(G) (S) (L)

WHITE FISH RAVIOLI WITH TOMATO SAUCE AND PACHINO

AMATRICIANA HALF SLEEVES

TONNARELLO WITH CACIO AND PEPPER

DANISH BEEF FILLET WITH POTATO CHIPS

SEARED BLUEFIN TUNA WITH CAPONATINA

(L) (U) (F)

CHEESECAKE WITH BERRIES
(L)

ENGLISH CREAM WITH ALMOND TOZZETTI
(L) (F) (U)