Salads
- Wild field herbs, vegetables and flowers
- Caesar’s with Ficatum chicken "Moncucco" heart of lettuce, croutons and Parmigiano Reggiano DOP
- Quinoa, crunchy vegetables, guacamole, marinated ginger and seaweed
- Scampi, tomatoes, cucumber, feta cheese and Taggiasca olives
- Niçoise with red tuna from Cetara “Armatore”
Appetizers
- Stracciatella cheese, raw prawn, eggplant, watermelon and tomatoes
- Amberkjack ceviche, ginger, green tomatoes and marinated onion
- Cacciaroli squid, radish, snow peas cream, crudaiola sauce and sea fennel
- Crispy Poached egg, seasonal vegetables, goat cheese and wild herbs
- Vitello tonnato, curly salad, Taggiasca olives and capers
- Beef tartare “Damini", Bitto DOP cheese and summer black Truffle
First Course
- Tagliolino with tomato “Petrilli”, Parmigiano Reggiano DOP and basil
- Hathor and Saragolla spaghetto, seafood and candied lemon
- Lobster fettuccina with trumpet zucchini
- Milanese style risotto with saffron pistils Aquila DOP
- Maccheroncello with “Moncucco” guinea fowl ragout, fava beans, Pecorino di Pienza DOP, marjoram and summer black Truffle
- Aubergine Ravioli, basil, buffalo mozzarella and ratatouille jus
Main Course
- Seared Octopus, mashed potatoes, friggitelli peppers and arrabbiata style sauce
- Grilled Sea bass, aubergine, tomato, basil and purslane
- Roasted Turbot with balsamic vinegar, peppers and cecina
- Beef Filet "Damini ", cardoncello mushroom and swiss chards
- Milanese Style veal cutlet with rocket salad and cherry tomatoes
- Crispy Ficatum Chicken Breast "Moncucco", potato terrine and peppers
Dessert
- Il Tortino
- Chocolate fondant, three vanillas ice cream, Guanaja chocolate
- Two Honeys
- Heather honey cremaux, yogurt ice cream, pistachio sponge and sunflower honey
- Exotic Cheesecake
- Mango and passion fruit cream, kefir sorbet and basil
- Roasted Pineapple
- Carrot and vanilla cream, carrot and ginger sorbet and crunchy chips
- Tiramisù
- Two ways mascarpone cream, coffee soaked savoiardi biscuits and chocolate