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Egg yolk in summer “bagna cauda”

Venison tartare, foie gras and pickled cherries

Homemade Ravioli pasta filled with guinea fowl, parmesan cheese foam and bluefin tuna bottarga

Risotto Carnaroli with roasted pepper, capers and yeast

Cinta Senese piglet with onion, Timut pepper and burnt miso

Small tart, pistachio, lemon and oil

€ 85

Amberjack on tomato bread soup, sea urchins emulsion

Duck liver escalope, langoustine, carrot and ginger foam

Passatelli homemade with clams and truffle

Risotto Carnaroli with roasted pepper, capers and yeast

Grilled turbot with escarole, black garlic and olives

Meringue, raspberries, Fisherman’s candies

€ 95