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Fish starter

  • Shellfish tartare lemon scented with caviar and fancy olive oil dressing, garnished with burrata cheese sauce € 55,00
  • Composition of raw seafood delicacies: oysters, shellfish, tartare and fancy white fish € 60,00
  • Selection of three small hot tastings € 45,00
  • Cuttlefish supreme: lightly roasted in a pan and served on a Basmati rice cream with cuttlefish ink and crumble € 35,00
  • Red mullet and escarole sandwich on green tomato gazpacho € 30,00
  • Slightly cooked langoustine, emulsion of yellow tomatoes, Burrata cheese and red pepper powder* € 35,00
  • Warm seafood salad with shellfish and molluscs, diced tomatoes and seasonal vegetable € 35,00
  • Pan seared scallops with savoury meringue, puffed potato, safflower infusion and onion jam € 35,00
  • Fillet of Tyrrhenian sole with cream of broad beans, ‘nduja sausage and buckwheat, grated seasonal truffle € 35,00

Land starter

  • The Chef’s caprese € 25,00
  • Vegetable flan on Parmesan cheese fondue and truffle shavings € 40,00
  • Fassona beef tartare with caper mayonnaise, dried pigeon crumble and truffle caviar € 35,00
  • Torchon of foie gras served with spicy pumpkin jam € 40,00

First Courses Fish

  • “Bavette on fish” – A famous classic* – Pancooked pasta with scampi, baby squid, cuttle fish and golden shrimps € 35,00
  • “Spaghetti Versilia Style” – A traditional local dish – Pasta with cockles, mussels and fresh tomatoes € 30,00
  • Risotto Carnaroli Gran Riserva Gallo lemon scented with oyster and Katsuobushi tuna flakes (min. 2 pers.) € 40,00
  • Neapolitan Fusillone (spiral-shaped pasta) served with celery and celeriac cream, langoustine carpaccio and cassis sauce € 35,00
  • Sardinian Fregola creamed with Bouillabaisse reduction and cuttlefish spheres € 35,00
  • Homemade ravioli stuffed with ricotta cheese, artichokes and basil, gurnard tartar and bergamot essence € 35,00

First Courses Land and Vegetables

  • Homemade ravioli stuffed with pumpkin and goose liver, dark chocolate reduction and truffle shavings € 40,00
  • Risotto Carnaroli Gran Riserva Gallo creamed with pecorino cheese and fermented pepper, accompanied by gin marinated veal kidney (min. 2 pers.) € 35,00
  • Cream of Garfagnana spelt and Sorana red beans € 25,00
  • Homemade egg Tagliolini with tomatoes sauce and fresh basil € 25,00

Main Courses Fish

  • Catch of the day baked with  vegetables € 35,00
  • Fillet of turbot (Royale style), baked and stuffed with lard and truffle, Pinot noir reduction and Kataifi crusted potato € 40,00
  • King size langoustine steamed or baked, served with homemade mayonnaise and white beans* € 55,00
  • Sliced local amberjack lightly roasted with Aperol spheres and black garlic mayonnaise € 35,00
  • Iceland cod fillet served with fancy leeks in different consistencies € 35,00
  • Baby squid oven baked with vegetable millefeuille € 45,00
  • Seared lobster with escalope of goose liver, mullet roe from Cabras and miso sauce € 60,00

Main Courses Meat

  • Great fillet of beef (Fassona) Rossini style € 55,00
  • Cheek of veal, braised at a low temperature in maple syrup and puffed quinoa € 35,00
  • Braised suckling pig with Annurca apple sauce, cabbage in osmosis and grape must € 35,00

Sweet Wines “by the glass”

  • Passito di Pantelleria Ben Ryé ‘20 Donna Fugata € 15,00
  • Muffato della Sala ’19 Antinori € 20,00
  • Moscato d’Asti “Bricco Quaglia” ‘22 La Spinetta € 10,00
  • Sauternes ’16 Raymod-Lafon € 20,00

Dessert

  • “Childhood memories”: creamy Guanaja chocolate, vanilla ice cream and cappuccino crumble € 15,00
  • Buccellato biscuit, prepared with raisins and anise, mascarpone cheese cream and coffee icing € 15,00
  • Neapolitan pastiera served with orange blossom sauce (shortcrust pastry filled with ricotta and boiled wheat) € 15,00
  • “Lemon delight”: sponge cake, lemon cream and lemon icing € 15,00
  • Pear parfait served with chocolate sauce € 15,00
  • Selection of sorbets € 10,00
  • Selection of cheese