A four-course seafood tasting menu, followed by dessert.
Created by Chef 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)*
(Lobster, mayonnaise, and avocado wrapped in amberjack, topped with salmon roe and spring onion)*
(Tempura mushrooms, salad, and mayonnaise wrapped in scallops and foie gras)
(Asparagus and goat cheese wrapped in avocado, topped with oven-roasted tomato)
APPETIZERS
( Salmon and ikura; amberjack and red shrimps; tuna; salmon and scallops; tuna and eel )*
(Beef tartare with pickles, dehydrated egg yolk, onion foam, and garam masala) *
(Panko-breaded swordfish with Japanese mayonnaise, lime, chives, and field greens)*
(Three pieces of seared Kobe beef nigiri) *
(Oven-roasted cauliflower, almond cream, leccino olives, crispy capers, and fennel)
(Mixed fish Nigiri , according to availability )* **
( Catch of the day Sashimi )* **
FIRST COURSES
(Gyoza filled with zucchini alla poverella, vegetable jus, canestrato cheese, spring onion, and orange) *
(Orecchiette with shiso pesto, cuttlefish tagliatelle, black sesame, and yellow tomato) *
(Spaghettoni creamed with bone marrow and saffron, topped with braised veal shank and yuzu gremolata)*
SECOND COURSES
(Braised beef cheek in Barolo wine, celery root purée, endive, and beurre blanc)
(Lamb fillet with sweetbreads, goat blue cheese fondue, and soy sauce)
(Octopus tentacle with assorted mustards, pickled onions, shiitake mushrooms, and field herbs)
(Soy-glazed eggplant wrapped in puff pastry, served with mushrooms and seasonal vegetables)
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