Kale salad with apple, walnut, and Pecorino Toscano

Prawns wrapped in phyllo pastry with organic black rice “Venere” and avocado emulsion

Fresh raw Fish of the day marinated with lemon, fresh herb vinaigrette

Fresh creamy burrata cheese marinated with heirloom tomates, basil oil

Lamb meatballs served over San Marzano tomato sauce with ricotta cheese

Wagyu beef Carpaccio with white beech mushrooms, Grana Padano Cheese and Summer truffles

Thinly sliced veal tenderloin cooked with sous vide technique served over a tuna emulsion spread with capers and microgreens

Grilled octopus served with red onions, cherry tomatoes, chickpeas, olives and celery salad, over black squid ink chickpea puree

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