- Welcome from the chef

– Mazzancolla locale al ghiaccio 

- Stuffed mussels in tomato sauce and capers

- Fusillo pasta, garlic, oil, octopus and its black, white broad beans

- Baked Pezzogna with "potatoes and olives"

- Macerated strawberries, Sansho pepper, yuzu and vanilla

– Petit Four

1 3 4 7 12 14

- Welcome from the chef 

- Local shrimp on ice

- Grilled octopus, puttanesca sauce 

- Cavatelli pasta with seafood, candied lemon and eggplant cream   

- Grouper with herbs, mussel emulsion, parsley and sea urchins 

- "Ingot" of gianduia chocolate, marsala zabaglione 

– Petit four

1 2 3 4 6 7 9 14

- Welcome from the chef 

- Raw seafood: langoustine*, red prawn*, oyster

- Balfegò blue fin tuna* tartare, green beans, anchovy sauce, hollandaise with truffles

– Carabinerois alla griglia, crema di ceci, nduja, salsa verde

- Warm tagliolino, seasonal vegetables, shallot oil, caviar and chopped red prawns

- Pork bacon a la plancha, hoisin, crunchy baby octopus, hibiscus 

- Porta-Misù: Chocolate brownie, coffee, San Marzano mascarpone cream 

– Petit four

1 2 3 4 6 7 9 11 12 14

Apulia

Italy

World

Texture: particularly creamy and soft

Character: complex, rather persistent

Aromatic notes: fresh, nutty, richly briny

1 3 4 7

Texture: silky, rather firm 

Character: flavourful, distinctive

Aromatic notes: aromatic, tannic, briny

1 3 4 7

Texture: silky, compact, bronze hue

Character: complex, persistent

Aromatic notes: nutty, buttery, sea urchin

1 3 4 7

Texture: particularly creamy and soft 

Character: aristocratic

Aromatic notes: walnut, nutty, butter 

1 3 4 7

Texture: velvet, soft, small size

Character: moderate sapidity, nuance of nuts 

Aromatic notes: brackish, fruity aroma with taste of pine nut

1 3 4 7

Steamed lobster, 8 prawns*, 8 oysters

2 12 14

6 oysters, 4 langoustine*, 6 red prawns*, 2 blue fin tuna sashimi*, 2 fresh fish of the day sashimi*, 2 salmon sashimi*, steamed lobster, 10gr caviar

2 4 12 14

on ice 

2 12

2 12

2 12

served with oil and lemon 

4 6

4

2

2

2

Sophisticated and balanced, perfection!

Origin: Marennes-Olèron, Charente-Maritime, Brittany

14

Crunchy and sweet

Origin: Brittany - France 

14

Origin: Emilia Romagna

14

served with toppings

4 9 14

with “alla puttanesca” sauce 

4 12 14

chickpea cream, nduja, green sauce

2 4 6 11

Balfegò Blue fin tuna belly tartare *, green beans, anchovy sauce, truffle hollandaise sauce

3 4 7 12

4 12 14

Iberico de Bellota ham platter, served with pan and tomate

1

piatto creato con la vostra scelta di crostacei o pescato del giorno

1 2 4

With oil, garlic, baby octopus and its black, white broad beans 

1 4 14

with carpaccio of red prawns and hibiscus 

2 7

candied lemon and aubergine cream 

1 2 4 6 14

with seasonal vegetables, shallot oil, caviar and chopped red prawns

1 2 3

caramelized with miso

1 4 6

with hoisin, crunchy baby octopus, hibiscus

1 6 14

with “potatoes and olives”

4 12

with emulsion of mussels, parsley and sea urchins 

1 4 14

with creamy potatoes, black garlic, marsala sauce 

4 6 7 12

sansho pepper, yuzu and vanilla 

1 3 7

eggnog with marsala 

3 7 12

Chocolate brownie, coffee, San Marzano mascarpone cream 

1 3 7 12

recommended for two

1 3 7 8 12

– Chaource AOP (Francia), latte vaccino.

– Pyramide Cendrée Auzann (Francia), latte di capra

– Canestrato DOP (Puglia), latte di pecora 

– Shropshire al porto e uve di corinto baby (Grand Bretagna), latte vaccino 

– Parmigiano Reggiano DOP 40 mesi (Emilia Romagna), latte vaccino

with jams 

7