Tuscan styled liver bits dusted with pecorino cheese and mushroom

Baby octopus soup cooked with tomatoes,olives on top of fried polenta (grits)

Peppered mussels with rosemary croutons
Gluten free

Cod cooked at a low temperature with chips and spiced tomato salsa
Gluten free

Tuna tartar with pimento (sweet red pepper) Dijon sauce and demi-glacé beef
Gluten free

Beef filet tartar
Gluten free

Fried crispy egg on a bed of mashed potato and cabbage

Cacio” cheese and pepper filled Ravioli’s with octopus ragout

Fettuccini pasta with lobster

Tonnarelli pasta with clams and bottarga (fish roe)

Pappardelle pasta with ground boar

Porcini mushroom risotto with Castelmagno cheese froth and ‘nduja(spicy pork spread)
Gluten free

Smoked rosemary ricotta filled ravioli served on a cream bed of pumpkin and bacon bits

Sliced beef with rosemary mayonnaise
Gluten free

Seabass with oyster and squid ink sauce accompanied by vegetables

Tuna tataki with berries
Gluten free

Lamb chop cooked at a low temperature in a red wine reduction with chestnuts

Fried Squids and prawns

Cheesecake with salted caramel an macaroon crumble

Hemisphere glazed with dark chocolate with yuzu mousse and persimmon heart

Apple turnover

Lemon sorbet

Pizzo’s Ice-cream truffle (hazelnut or pistachio)
nocciola o pistacchio o cioccolato

Tiramisù

Lava cake with dark chocolate or white chocolate middle