Autumn à la carte

Steamed Alaskan king crab, scented with lime and prickly pears

Langoustine in a spicy potato and basil crust on smoked Jerusalem artichoke cream

Sea bass tartare with sambuca flavored, French bean and potato Niçoise

Octopus braised in Pinot Noir with broccoli rabe bruschetta

Raw porcini mushrooms with Irish beef tartare, Langhe robiola cheese and roasted chestnut

Millefeuille of Genzano bread with artichoke salad, Cinta Senese neck ham and macadamia nuts

Risotto with pumpkin, taleggio cheese and pistachios *V

Stringozzi with Cacioricotta cheese, black pepper, artichokes, on rosemary chickpea puree *V

Pasta & bean soup with smoked goose prosciutto curls

Light lasagna with seafood and arugula & almond pesto

Creamy tomato ravioli with Tremiti Island capers, marjoram and buffalo mozzarella cheese *V

Gragnano Spaghetti with piennulo cherry tomatoes and oregano

Homemade wheat pasta with raw cheek bacon, onion, and tomato sauce

Cavatelli pasta with rock lobster, cannellini beans and thyme

Tagliolini pasta with green lemon, mullet roe and mint on yellow fin tuna Carpaccio

The best of the Mediterranean Sea, grilled, with Trombolotto infusion (lemon scented oil) (min. For 2)

Crispy surf & turf tempura scented with mint, and fruit salad in Cider

Red grouper baked en papillote with artichokes, potatoes, olives and Tropea red onion

Grilled amberjack steak with peppered mushrooms and langoustine

Orange scented red snapper fillet with spicy bitter greens and polenta timbale with shrimp and herbs

Braised Lamb shank in Porter beer with mashed potatoes, caramelized apples and cinnamon

Glazed Duck breast with wild Cherries in Armagnac, Comté cheese and radicchio from Treviso

Grilled Maremmana beef T-bone steak with porcini mushrooms, potatoes with thyme (min. for 2)

Veal brisket stuffed with chestnuts and honey mushrooms, cooked in Port o wine with juniper berries