1
Appetizers
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Amberjack carpaccio 22
with spiced coconut milk -
Smoked tuna carpaccio 22
roasted lettuce, citrus sauce -
Bbq butcher steak 18
with vegetables and creamy onions, pine nuts and raisins -
Grilled octopus 20
pepper mousse and avocado -
Scarola “m’bottunata” 18
escarole, burnt tomatoes, herring caviar, green olive cream -
Grilled Picanha tacos 14
with chimichurri and smokey sauce -
Seabass tartare* 22
with crunchy seaweeed, carpione marinade gel and oyster foam -
Scottona beef tartare 20
with smoked egg yolk and puffed spelt
2
First courses
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Carnaroli risotto 25
with leeks, lobster, zucchini flowers and extra-old balsamic vinegar -
Hancrafted pasta by Pastificio Manicini 16
with whey, black pepper and smoked tuna flakes -
Warm handcrafted paccheri pasta 22
with yellow cherry tomatoes, squids, sea urchins and basil oil -
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 -
Bonemarrow tortelli 20
with lemon flavored asparagus carpaccio and Parmesan cheese mousse
3
Second courses
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Cod in oil cooking 25
served on rosemary chickpea soup -
Black Angus 35
with friggitelli peppers and homemade bbq sauce -
Grilled roosted 26
with spiced potatoes and Roman-style chicken liver -
Iberian Pork 26
black garlic sauce and roasted cabbage -
Monkfish 28
sardinian fregola and delicate seafood consommè -
Green pepper amberjack 28
chanterelle mushrooms, lovage and mushrooms broth
4
Dessert
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Hazelnut cream puff with coffee sauce 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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Spices and figs molasses sponge cake, burnt meringue and berry sauce 12
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Lime and rose mousse with caramelized violets 12