Our Menus

Culatello ham from Zibello aged 40 months

Parma ham from Langhirano aged 30 months

Bufala mozzarella with Pachino tomatoes and basil

blossom stuffed with Roman Caciofiore cheese and cherry honeycomb

illed with provolone Del Monaco cheese

with vegetables and Brunello wine vinegar

Nocellara Etnea olives and Ragusano DOP cheese

with Pizzutello tomatoes, creamy burrata cheese and ‘Nduja (spicy salami from Calabria)

with lobster, zucchini flower and mint

with Vesuvius cherry tomatoes and basil

with clams and cured tuna roe

with red king prawns, Amalfi lemon garlic, spicy red pepper and capers

filled with ricotta cheese, vegetables and Pesto sauce

Fillet Tartare

The grilled Tarantello

Bresaola of Mosciame with Zibibbo wine

fried tempura, salad and vegetables crudités

with avocado and Greek yoghurt

steamed seafood salad with Leccino oil and lime

Fillet

Tartare

Ribeye Steak (minimum for 2 persons)

chop with rosemary and grape must wine

grilled with Roman style artichokes

grilled with asparagus and new potatoes

Signed By our executive chef James Foglieni

chocolate mousse with extra virgin olive oil and Tonka beans

with Sambuca cookies

Bronte pistachio shortcrust pastry with Terracina strawberries

Lemon delight with Morlacco cherry variegate liquor

almond caprese pie with apricot mousse

Plain, low calories, fruit

with white, black and 5 cereal bread

Eggs any style, omelette nature

Soy, rice, almond

with olives from Gaeta and Culatello

with capon and Marsala wine

with porcini mushrooms and pumpkin with thyme

morel mushrooms, potatoes and white truffle sauce

with Barolo Chinato cream

with hot chocolate and rum fondue

with Sicilian citrus fruits and red shrimp, with infusion of Trombolotto

with peppery shrimp

with almond milk and chili pepper

with porcini mushrooms, white truffle from Alba