RAW BAR
- Mazara Red Prawn Carpaccio
- Tartare Trio: Tuna, Salmon and Royal Sea Bream
- Oyster Selection
- Greay Friandise, Golden Beach, Le Belle du Nordet, Signature Sanchez
- Calvisius Caviar, Blinis and Condiments
- Tradition Royale and Tradition Prestige
SALADS
- Niçoise with “Armatore” Red Tuna from Cetara
- Caesar Salad
- Heart of Lettuce, Bread Croutons, Parmigiano-Reggiano DOP
- Add Grilled chicken or shrimp
APPETIZERS
- Cheese Selection paired with “Podere Francesco” Confitures
- Puntarelle, Artichokes and Stracciatella Cheese
- Crispy Artichoke, Artichoke alla Scapece Autumn Salad and Thyme Dressing
- “Fratelli Varvara” Vitello Tonnato
- Curly Salad, Taggiasca Olives and Capers
- “Damini” Beef Tartare
- Artichokes, “Vacche Rosse” Parmigiano Reggiano
FIRST COURSE
- MINESTRONE SOUP
- Spring Vegetables, Wholemeal Red Rice
- Sweet Potato Gnocchi
- Pumpkin, Mushrooms and Almond Ricotta Cheese
- Tagliolino with Tomato “Podere Francesco”
- Parmigiano-Reggiano DOP, Basil
- Milanese-Style Risotto
- Aquila DOP, Saffron Pistils
- Homemade Spaghetti with Clams and Baby Squid AOP
- Bottarga and Tarallo
- Maccheroncello with White Ragout Pecorino di Pienza Cheese
- Raviolo del Plin
- Stuffed with Oxtail, Parmigiano Founde and Aquila DOP Saffron Pistils
MAIN COURSE
- Eggplant Parmigiana
- Crunchy Tempeh, Basil Pesto
- CharGrilled Upstream Salmon
- Pak Choi, Italian Chicory Tahina Sauce and Ginger Dressing
- CharGrilled Sea Bass
- Chickpea Hummus with Baby Spinach, Sumac, and Chili Pepper
- “Moncucco” Chicken Cutlet
- Tarasacco, Celeriac, Piquillos Sauce, Olives and Capers
- Milanese-Style “Damini” Veal Cutlet
- Mashed Potatoes, Rocket Salad, Cherry Tomatoes
- “Damini“ Beef Fillet
- Sweet Potatoes, Cardoncello Mushroom and Pepper Sauce
DESSERTS
- IGP Annurca Apple, Crumble with Cinnamon Hazelnut Praline IGP from Piedmont and Pomegranate Sauce
- Snowboard
- Madagascar and Tahiti Vanilla Crémeux, Kumquat Compote, Late-Harvest Ciaculli Mandarin Sorbet
- TIRAMISÙ
- Two Ways Mascarpone Cream Coffee Soaked Savoiardo 100% Ethiopian Organic Arabica Coffee and Venezuelan Cocoa Nibs
- Sweet Pass
- Macae 62% Dark Chocolate Mousse, Soft Caramel, Tellycherry Pepper Crunch, Passion Fruit Sorbe
- Snowflake
- Cheesecake with Crunch Opalys 33% White Chocolate and Raspberry Inspiration
- Ice Creams and Sorbets