Our staff is available for clarification.
Amuse bouche
Ricotta crouton , bottarga and candied lemon. Accompanied by: Classic method, Christ of Campobello
Macco di fave tartare di pesce bianco, bottarga e menta
Insalatina di “pitaggio” crudo, gambero scottato e crema di limone
Gnocchi with chard, cauliflower and red shrimp
Rock red mullet fillet with orange cream of peas and fennel
Mulberry granita
Millefeuille with lemon curd
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