Antipasti

• SWORDFISH IN 'ACQUA PAZZA'
  with Mediterranean aromas and vierge sauce
   
• AMBERJACK WITH GARDEN CITRUS
  Ligurian Curry Sauce with Basil from Prà, Charred Green Apples, and Lovage Emulsion
   
• Cantaloupe melon
  scapece-style zucchini, preserved trombetta squash, zucchini flower pearls, candied pumpkin seeds
   
• SOURDOUGH PANZANELLA
  with garden tomatoes and green gazpacho
   
• SNAILS
  with mushroom emulsion, chanterelles, parsley cream, and celery root and coffee mousse
   

Primi piatti

• PLIN RAVIOLI FILLED WITH GOAT CHEESE
  tossed with corn extraction, Kampot red pepper, and a red fruit sauce
   
• HOMEMADE SPELT AND SPROUTED CHICKPEA FUSILLI PASTA
  with seafood ragù, broccoli puree, parmesan
   
• PUMPKIN AND TOASTED BARLEY RISOTTO
  glazed veal sweetbreads, pralined pumpkin seeds, and Campanine apple mostarda
   

Secondi piatti

• SEABASS
  with peach ketchup, cucumber with fennel pollen, and charred lettuce béarnaise
   
• RED MULLET MATINATED IN WHITE MISO
  with rocket tapenade, mussels and marinière sauce
   
• VEAL FILLET
  with saffron emulsion, carrots, pak choi, 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