1
Appetizers
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Amberjack carpaccio 22
with spiced coconut milk -
Roasted Cauliflower 20
herbs and roots sauce and black truffle -
Italian boiled beef cutlet 18
with puntarelle salad and traditional tomato beef sauce -
Grilled octopus 20
pepper mousse and avocado -
Scarola “m’bottunata” 18
escarole, burnt tomatoes, herring caviar, green olive cream -
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
2
First courses
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Carnaroli risotto 22
with sweetbread and black dried lemon -
Lumache ricci di mare, broccoli e n'duja 20
hancrafted pasta by Pastificio Manicini with sea urchins, broccoli and spicy ‘nduja -
Handcrafted long pasta 18
with rabbit ragù and bbq finferli mushrooms -
Spaghettone Mare Nostrum 22
spaghettoni pasta with fish and shellfish sauce and herring caviar -
Tagliatelle burro e Parmigiano 22
fresh long egg pasta with creamy butter and Parmesan, mushrooms and black truffle -
Bonemarrow tortelli 20
with asparagus, candied lemon and Parmesan foam
3
Second courses
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Spit roast lamb 26
eggplant, kefir and kumin -
Black Angus 35
with friggitelli peppers -
Grilled roosted 26
with spiced potatoes and Roman-style chicken liver -
Cinta Senese pork 26
Porto wine reduction and charred mixed greens -
Pork-barded monkfish 28
black cabbage and spiced paprika sauce -
Green pepper amberjack 28
chanterelle mushrooms, lovage and mushrooms broth
4
Dessert
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Pineapple, piña colada, rhum flavored curd 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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Lime and rose mousse with caramelized violets 12
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Chocolate bavarian cream tortelli, coconut and passion fruit 12