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 € 65,00

Selection of three small hot tastings € 50,00

Cuttlefish lightly roasted in a pan and served on a seasonal vegetable cream € 35,00

Red mullet and escarole sandwich on green tomato gazpacho € 35,00

Slightly cooked langoustine, emulsion of yellow tomatoes, burrata cheese and shellfish powder* € 40,00

Warm seafood salad with shellfish and molluscs, diced tomatoes and seasonal vegetables* € 35,00

Pan seared scallops with puffed potato, pumpkin chutney and oyster leaf infusion € 40,00

Fillet of Tyrrhenian sole fried, creamy smoked provola cheese and anchovy flavored black bread € 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 € 35,00

Risotto Carnaroli Gran Riserva Gallo (garlic, oil and chili), tomato dressing and physic tartar, garnished with chicken roe (min. 2 pers.) € 40,00

Neapolitan Fusillone (spiral-shaped pasta) served with Jerusalem artichoke cream langoustine tails and beer sauce € 40,00

Scucuzzun (Ligurian fregola), creamed with chickpeas from Spello, squid spheres with sage essence and citrus scent € 35,00

Homemade ravioli stuffed with nettle and ricotta cheese, red prawn tartar and shellfish bisque* € 40,00

First Courses Land and Vegetable

Homemade bottoni (ravioli) stuffed with burrata cheese and red chicory, Scoppolato di Pedona pecorino fondue and bitter pearls€ 35,00

Risotto Carnaroli Gran Riserva Gallo creamed with pecorino cheese and Sichuan pepper, accompanied by goose liver marinated in Sauternes (min. 2 pers.) € 40,00

Cream of Garfagnana spelt and Sorana red beans € 25,00

Homemade egg Tagliolini with tomatoes sauce and fresh basil € 25,00

Main Courses Fish

Baked Catch of the day, celeriac cream, salted hazelnuts and sea lettuce, finished with a reduction of white fish € 35,00

Fillet of turbot baked and served with goose with liver escalope, Port reduction and truffle shavings € 40,00

King size langoustine steamed or baked, served with homemade mayonnaise and white beans* € 60,00

Sliced local amberjack lightly roasted with aubergine puree, eggnog yogurt and Taggiasca olive tapenade € 35,00

Baby squid oven baked with vegetable millefeuille € 45,00

Seared lobster in spices crust, daikon cream, flan of carrots and flakes of balsamic vinegar € 65,00

Main Courses Meat

Great fillet of beef (Fassona) Rossini style € 55,00

Cheek of veal braised at a low temperature, cooked grape must and puffed buckwheat € 35,00

Duck breast cooked at a low temperature with myrtle reduction, potato pavé and seared unripe peaches (Peschiole) € 40,00

Cover charge € 8,00