A’ LA CARTE
Min 2 courses
Starters
Red Mullet, Figs and Foie Gras
€ 45
Raw Amberjack, Camone Tomato Infusion, Capers and Tarallo Crumble
€ 40
“Scampi alla Busara”
(Langoustines with tomato sauce, garlic, parsley and toasted bread)
€ 55
Veal Tongue, Licorice and Carrot Greens Mayonnaise
€ 40
Tofu, Porcini Mushroom Reduction, Kombu Seaweed and Chanterelles
€ 40
Pasta and Rice
San Massimo Reserve Carnaroli Risotto finished with Smoked Datterino Tomato Sauce, Porto Santo Spirito Cuttlefish and Yuzu (min. 2 people)
€ 45 p.p.
Oven-baked Leek Raviolo, Zucchini Greens, Bagòss Cheese
and Zucchini Flowers
€ 40
Fusillone Pasta at “Vitello Tonnato” Style!!!
€ 45
Potato dumplings, Roasted Green Beans, Fava Bean Vegan Cheese
and Tomato Water
€ 40
Ricotta and Monte Veronese Cheese Tortello, “Friggitelli” Peppers,
Paprika and Cured Egg Yolk
€ 40
MAIN COURSES
Wild Turbot, Cicerale Chickpeas, Percoca Peach and Sea Asparagus
€ 55
Pigeon, Celeriac and Prickly Pear
€ 55
Beef Sirloin Steak , Olives, “Anchovy Colatura”, Oregano and Tomato
€ 55
Braised Endive, Sea Grapes, Lugana Wine Emulsion and Organic Pollen
€ 40
Cover/ leavened products / Petit Four
€ 12 p.p.
NOTE TO CUSTOMERS
Please let us know if you have any allergies or intolerances as our kitchen does not have a specific section for celiac disorder and this menu could contain all allergens.
See annex II REG EU 1169/2011.
As required by current regulations, we use a blast chilling system for foods (-18°).