Menu

with confit Datterini tomatoes, basil oil, and toasted sourdough

grilled octopus with celery, Amalfi lemon, and olive tapenade

pink veal with tuna caper sauce and fried capers

beef tenderloin with arugula, Parmigiano Reggiano, and lemon oil

fresh egg pasta in butter sauce with black summer truffle

slow-cooked veal ragout, San Marzano tomatoes, and Pecorino

homemade ravioli with sage butter and roasted hazelnuts

Carnaroli rice with red shrimp, fennel, and bisque

veal medallions with Parma ham, sage, and vin jus

oven-baked sea bass with lemon leaf, capers, and young vegetables

braised beef cheek for 12 hours on creamy polenta

beef tenderloin with green pepper, jus, and rosemary potatoes

classic with mascarpone, espresso, and Marsala

with marinated strawberries and pistachio brittle

filled with ricotta cream, candied orange, and dark chocolate