Antipasti

• Amberjack in seawater
  with charred snow peas, green beans, green tomato, Taggiasca olives, and lovage
   
• Poché cantaloupe Melon
  with marinated zucchini “scapece”-style, preserved trombette courgettes, zucchini flower pearls, and candied pumpkin seeds
   
• Purple prawn in a carapace extraction
  with a saline emulsion and variations of zucchini
   
• Sourdough Panzanella,
  with garden tomatoes and green gazpacho
   

Primi piatti

• Plin filled with goat cheese and apricot mostarda,
  with an extraction of red pepper and crusco pepper
   
• Fresh Durum Wheat Spaghetti
  with local purple prawns, chard emulsion, orange, confit tomatoes, and marjoram
   
• Wild nettle risotto
  with barbecue lemon paste, sour butter, and prebbugiun
   

Secondi piatti

• John Dory à la Meunière
  with salad of shellfish and capers
   
• Veal fillet
  with saffron emulsion, carrots, pak choi, and Robert sauce
   
• Turbot
  with asparagus variations in sake, morel mushrooms, and charred lettuce Béarnaise sauce
   
• Balsamic vinegar glazed duck
  with Cassis beetroot, grilled blackberries scented with Prà basil, and peated whisky gel
  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