Antipasti

• Swordfish in acquapazza
  Mediterranean scents and vierge sauce
   
• Marinated gurnard
  with apricot declination, cabossa, long pepper, mustard and yoghurt
   
• Cantaloupe melon
  scapece-style zucchini, preserved trombetta squash, zucchini flower pearls, candied pumpkin seeds
   
• Sweetbread cured in salmuera seca
  with cucumber, peach variation and fennel pollen
   

Primi piatti

• Plin ravioli filled with goat’s cheese
  corn extraction, Kampot red pepper and red fruit sauce
   
• Homemade sprouted spelled and chickpea fusilli
  with seafood ragù, aubergine and sesame puree, parmesan
   
• Risotto inspired by stuffed red pepper
  with marinated scorpionfish, fried anchovies, Taggiasca olive dust, and aceto balsamico tradizionale Oro from Acetaia San Giacomo
   

Secondi piatti

• Catch of the day
  with almond emulsion, Swiss chard, green beans and tomato water ketchup
   
• Red mullet marinated in white miso
  with rocket tapenade, mussels and marinière sauce
   
• Veal fillet
  Dijon mustard, leek, carrot, hay and Robert sauce
   
• Balsamic-glazed duck
  with summer pickles, plumps and jus gras with whole grain mustard
  designed to be shared, 90-minute wait
  Supplement of 30 euro per person
   
• _____________________________________________
   
• You can choose à la carte from the following options:
   
• 2 courses
  160
• 3 courses
  190
• 4 courses
  220