RAW BAR
- Mazara Red Prawn Carpaccio
- Tuna Tartare, Guacamole, Avocado, Baby Spinach, Radishes and Black Sesame Seeds
- Salmon Tartare, Zucchini Blossoms, Cucumbers, Citronette, Yogurt and Lime Sauce
- Sea Bass Tartare, Raw and Cooked Asparagus, Confit Tomatoes, Lemon and Ginger Dressing
- Tartare Trio: Tuna, Salmon and Royal Sea Bream
- Oyster Selection
- 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
- “San Gennaro” Buffalo Mozzarella with “Podere Francesco” Tomato Salad
APPETIZERS
- Fried Stuffed Zucchini Flowers, Tomato Crudaiola and Vegan Tartare Dressing
- Grilled White and Green Asparagus, Béarnaise Sauce and Mixed Salad
- “Fratelli Varvara” Vitello Tonnato
- Curly Salad, Taggiasca Olives and Capers
- “Damini” Beef Tartare
- Vegetables and Pecorino di Pienza Cheese
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
- “Pastificio Gentile” Spaghetto
- Red Prawn, Zucchini in Scapece Style and Zucchini Flowers
- 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
- Grilled Upstream Salmon
- Quinoa, Grilled Asparagus, Green Tomato Salad & Lettuce
- CharGrilled Sea Bass
- Roasted Eggplant with Tomato and Mediterranean-Style Dressing
- Char-Grilled “Moncucco” Chicken
- Sautéed Seasonal Spring Vegetables with Mustard Sauce
- Milanese-Style “Damini” Veal Cutlet
- Mashed Potatoes, Rocket Salad, Cherry Tomatoes
- “Damini“ Beef Fillet
- Potato Rosti, Avocado and Tomato Salad
DESSERTS
- TIRAMISÙ
- Two Ways Mascarpone Cream Coffee Soaked Savoiardo 100% Ethiopian Organic Arabica Coffee and Venezuelan Cocoa Nibs
- “Feudo San Biagio” Pistachio Bowl, Red Berry Sorbet and Basil
- Delizia al Cioccolato Guanaja 70%
- Piedmont IGP Hazelnut Crunch and Raspberry Sorbet
- Cream-Filled Pastry Cannoncino
- Ice Creams and Sorbets