Veal with tuna sauce, fried capers e quail eggs

Beef tartare, baby pickled vegetables, and saffron mayonnaise

Tempura zucchini flower stuffed with ricotta cheese, zucchini julienne with bagna cauda

Mixed tomato salad with raw milk Buffalo mozzarella

Chickpea Panella with cod flakes and black truffle

Octopus, fava bean purée, and sautéed chicory

Warm seafood salad

Three-colored cannelloni with white ragù and ginger on Grana cheese fondue with liquorice

Carbonara Cappelletti with butter, sage, and veal jus

Fettuccine pasta with duck ragu and rosemary oil

Stuffed pappardelle with buffalo ricotta, three types of tomatoes and fresh basil (vegetarian)

White risotto with clams, baby squid, shrimps, and fresh olive oil

Tonnarelli with scampi, cherry tomatoes, thyme and lemon

Guinea fowl prepared three ways with agretti

Grilled cauliflower with basil pesto and mixed greens

Fried calamari and prawns with sweet paprika and julienne vegetables

Grilled rooster and its marinad with potato millefeuille

Sliced beef, mixed vegetables and Parmesan

Grilled seabass, spinach with clam butter, and potato terrine

Chocolate Lava Cake

Homage to Sicily: almond and pistachio mousse with orange sauce

Traditional Tuscan cookies with whole almonds

Seasonal fruit with vanilla ice cream and whipped cream

Lemon posset with fruit coulis and ginger

Millefeuille with Chantilly cream and chocolate flakes(

Express tiramisu