Composed 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)*
(Amberjack, avocado and cucumber wrapped in scampi and balsamic pearls) *
(Tempura cod, mayonnaise and iceberg lettuce wrapped in scallops, sea urchin pulp and lime) *
(Tempura zucchini flowers and smoked scamorza wrapped in tomato and ricotta marzotica) *
APPETIZERS
( Salmon and ikura; amberjack and red shrimps; tuna; salmon and scallops; tuna and eel )*
(Beef tartare, pickled gherkins, dehydrated egg yolk, onion foam, garam masala) *
(Soy-braised eggplant, Japanese mayonnaise, wholegrain mustard and wild greens)
(Three pieces of seared Kobe beef nigiri) *
(Gazpacho, pink prawns, pane carasau, buffalo cream, peperone crusco and burnt onion)
(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) *
(Fusilloni with ragù di brasciole, pecorino fondue, yuzu and parsley oil)
SECOND COURSES
(Monkfish, tofu, hiyayakko sauce, ginger and wild greens) *
(Octopus tentacle, mustard cream, squid ink, sour cream, vegetables and walnuts) *
(Duck breast and its jus, aioli, roasted apricots and asparagus)
(Roasted watermelon, tomato sauce, oregano, almonds and Peruvian causa)
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