1
Appetizers
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Amberjack carpaccio 22
with citrus gel and pickled vegetables -
Italian boiled beef cutlet 18
green parsley sauce, roasted bell peppers mousse -
Octopus 20
taralli crumble and herbs sponge -
Monkfish 18
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Seabass tartare 22
with crunchy seaweeed, carpione marinade gel and oyster foam -
Scottona beef tartare 20
flavored beech wood Scottona beef tartare with egg yolk cream and cereal bread -
149°F creamy egg 20
2
First courses
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Carnaroli risotto 22
with rockfish, artichokes and bottarga -
Linguine alla Nerano 18
dry long pasta with creamy zucchini, Provolone cheese and anchovies from Cantabric sea -
Mezzi paccheri rigati 20
dry short pasta with beef “picchiapò” tomato sauce -
Pici all’astice 25
fresh long pasta with lobster and smoked tuna flakes -
Spaghettone Mare Nostrum 22
spaghettoni pasta with fish and shellfish sauce and herring caviar -
Bonemarrow tortelli 20
with asparagus, candied lemon and Parmesan foam
3
Second courses
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Cod in oil cooking 28
with coconut spiced sauce -
Brisket 26
beef brisket, yucca, tomato pico de gallo, chiles mole sauce -
Cinta Senese pork 26
braised with Porto wine and sautéed chart -
Croaker 26
in salt crust with spicy roasted lettuce and mussels sauce -
Duck brisket 28
leeks, hazelnuts and miso myonnaise -
Triglia 28
red mullet with fried eggplant cutlet, wild garlic, fish sauce
4
Dessert
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Chocolate and walnut brownie, wildberries and fiordilatte ice-cream 12
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White chocolate, raspberry sorbet and pistachio 12
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Ginseng ganache, peanut ice-cream and chocolate 12
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Mascarpone cream, coffee ganache and crunchy cocoa biscuit 12
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Yogurt mousse, mandarin foam, pralined almonds 12