TASTING
Sommario Contenuto
ToggleComposed of four seafood courses and a dessert.
Signed by Chefs Nicola Ricci and Michele Di Leo.
The tasting menu is to be enjoyed by the whole table.
URAMAKI
(salmon and cucumber wrapped in avocado, stracciatella cheese and red prawns tartare)*
(Amberjack and avocado, wrapped in amberjack, guacamole and fried polenta )*
(Tempura shrimp and mayonnaise wrapped in scallop and mushroom)*
(Goat cheese and cucumber wrapped in avocado, topped with hazelnut cream, fried mussel, and mint)*
(Tempura shrimp and mayonnaise wrapped in purple shrimp and Iberian lard)*
( Tamago and mayo wrapped in Wagyu beef and ikura )*
( Salmon and cucumber topped with langoustine and black truffle )*
( Spicy tuna tartare and tempura batter wrapped in avocado and basil )*
( Roasted tomato, radicchio, and pecorino cheese wrapped in pumpkin and walnuts )
( Tempura cod, mayo, and iceberg lettuce topped with scallops, sea urchin pulp, and lime )*
( Tempura zucchini flowers and smoked scamorza wrapped in tomato and marzotica ricotta )
APPETIZERS
( Salmon and ikura; amberjack and red shrimps; tuna; salmon and scallops; tuna and eel )*
( Amberjack, coconut leche de tigre, avocado, tomatoes, cucumbers, radishes, and coriander )
( Assorted fish nigiri, based on availability )* **
(Daily catch sashimi)* **
( Daily catch tartare, wasabi soy, chives, and sesame )*
( Daily catch carpaccio, ponzu sauce, ikura, and seasonal vegetables )*
( Beef tartare, anchovies, shiso, lemon zest, creamy yolk, and caciocavallo cheese )*
( Slow-cooked egg, Cardoncelli mushrooms, soybean sprouts, potato foam, and sansho pepper )
( Three pieces of seared Kobe beef nigiri )*
FIRST COURSES
( Spaghettoni with smoked clams, burnt onion, grapefruit kombucha, and bottarga )
( Risotto with lamb sweetbreads and their jus, radicchio, and yuzu )*
( Pumpkin gnocchi, goat blue cheese, seasonal mushrooms, vegetable demi-glace, soy and ginger )*
SECOND COURSES
( Fillet of daily catch, “acqua pazza” broth, capers, and turnip tops )*
( Roasted mackerel, mackerel jus, dehydrated olives, yuzu, and seasonal vegetables )*
( Flank steak cut, goat cheese fondue, sautéed chicory, and lime & paprika mashed potatoes )
DESSERT
DESSERT
“Bukkuram” Marco De Bartoli
“Padre della Vigna”
Passito di Pantelleria 2014
Marchesi Antinori “Castello della Sala”
Muffato della Sala 2015
Gianfranco Fino
Primitivo di Manduria Dolce Naturale “Es più Sole” 2018
Giancarlo Ceci
Moscato di Trani Dolce “Rosalia” 2018
“Bukkuram” Marco De Bartoli
“Padre della Vigna”
Passito di Pantelleria 2014
Marchesi Antinori “Castello della Sala”
Muffato della Sala 2015
Gianfranco Fino
Primitivo di Manduria Dolce Naturale “Es più Sole” 2018
Giancarlo Ceci
Moscato di Trani Dolce “Rosalia” 2018