APPETIZERS
Zucchini and Zucchini Flower Tart, smoked Scamorza cheese and Beetroot cream
Supplì Roma-Milano, with Saffron Risotto and Ossobuco, gratinated Marrow and Cacio cheese and Pepper fondue
Smoked Raw Ham from the Vigezzo Valley with Chilli Pepper stuffed with Tuna
Scallops au gratin with citrus Butter, aromatic breadcrumbs and Spring Salad
Saefood Salad with Mussels, Clams, Cuttlefish and Prawns, Tomato soup and Basil Oil
MAIN COURSE
Cuttlefish Cream Soup with Ink Croutons and a mix of crunchy Vegetables
Guitar Spaghetti Amatriciana style, with Datterini coulis, crispy Bacon and Pecorino Romano cheese flakes
Risotto with Asparagus, Fine Butter and Egg Yolk
Deconstructed Lasagne with Rabbit white ragù with Chives, Taggiasca Olives, Light Pesto and Salted Ricotta cheese
Fresh Pasta filled with Lobster, bisque and raw Prawns with Lemon
MEAT
Chicken Breast Porchetta stuffed, its cooking juices and tradizional Potato Frico
Ai Due Santi Traditional Ossobuco with its aromas and new Potatoes in Butter and Thyme
Lamb Goulash with its herbs, Celeriac puree and "Bagnet Vert"
Classic Milanese Veal Cutlet, with steamed new Potatoes, Tomatoes concassè and Anchovy Sauce
Beef Fillet marinated in Cassis and Rosemary, Pecorino cheese cream, Vermouth glazed Pears and Asparagus tips
FISH
Salmon Trout marinated in Beetroot essence, millefeiulle of Carta Musica and Cucumbers, Yogurt sauce with Chives
Confit Cod with Spiced Cococnut Milk, Sage Chickpea Hummus and steamed Pack Choi
Hazelnut crusted Amberjack, Saffron sauce and fresh baby Spinach with wild Garlic, Oil and Chilli Pepper
Lime marinated Tuna Tataki, Sweet Soy Sauce, Quinoa and Seasonal Vegetable Wok
Perch, Mussels and Clams Cartoccio, with yellow and red Datterini tomatoes, Taggiasca Olives, Capers in flower, Steamed New Potatoes and Light Stew