Appetizer

Fried gnocco with Patanegra, Cecina de Leon and burrata (1,7)

Seafood duo: Tuna tartare with soy, sesame, avocado; Shrimps tartare with olive oil, lemon, pistachio crumbs and rice chips (1,2,4,8)

Porcini mushroom flan with provola cheese heart and crispy speck (3,7)

First Courses

Fusilloni with white ragù, porcini mushrooms and truffle flakes (1,7)

Tortelloni stuffed with lobster and crab with fresh yellow and red cherry tomatoes (1,2,4,8)

Zucchini flower risotto with fresh burrata cheese (3,7)

Main Courses

Beef fillet in mustard sauce with roasted potatoes (1,7)

Baked sea bass on carrot cream with julienne vegetables (1,4)

Ricotta and spinach crepes (1,3,7)

Sweet Corner

Panettone and Pandoro with english cream, pistachio and chocolate cream (1,3,7,8)

Fruit Salad ()