Tasting Menu “A Mano Libera”
75

Composed of four seafood courses and a dessert.
Signed by Chefs Nicola Ricci and Michele Di Leo.

Tasting Menu “In Viaggio”
70

Chef’s Welcome
Uovo Poche
( Slow-cooked egg, Cardoncelli mushrooms, soybean sprouts, potato foam, and sansho pepper )
Gnocchi ZZ
( Pumpkin gnocchi, goat blue cheese, seasonal mushrooms, vegetable demi-glace, soy and ginger )
Bavette De Beuf
( Flank steak cut, goat cheese fondue, sautéed chicory, and lime & paprika mashed potatoes )
Chef’s Delight
Black Sesame Crème Caramel, Lemon Curd, and Candied Citrus

Please let our team know of any allergy or intolerance.
The tasting menu is to be enjoyed by the whole table.

URAMAKI

Tacco 12
18

(salmon and cucumber wrapped in avocado, stracciatella cheese and red prawns tartare)*

Sgagliozza
18

(Amberjack and avocado, wrapped in amberjack, guacamole and fried polenta )*

Fungo & Capasanta
20

(Tempura shrimp and mayonnaise wrapped in scallop and mushroom)*

Cozza Fritta & Menta
18

(Goat cheese and cucumber wrapped in avocado, topped with hazelnut cream, fried mussel, and mint)*

Lardo & Violette
22

(Tempura shrimp and mayonnaise wrapped in purple shrimp and Iberian lard)*

Wagyu
28

( Tamago and mayo wrapped in Wagyu beef and ikura )*

Tartufo
26

( Salmon and cucumber topped with langoustine and black truffle )*

Tuna Spicy
18

( Spicy tuna tartare and tempura batter wrapped in avocado and basil )*

Zucca e pecorino
16

( Roasted tomato, radicchio, and pecorino cheese wrapped in pumpkin and walnuts )

Baccalà e Ricci
20

( Tempura cod, mayo, and iceberg lettuce topped with scallops, sea urchin pulp, and lime )*

Fiore di Zucca
16

( Tempura zucchini flowers and smoked scamorza wrapped in tomato and marzotica ricotta )

APPETIZERS

The 5 Gunkan
18

( Salmon and ikura; amberjack and red shrimps; tuna; salmon and scallops; tuna and eel )*

Ceviche
15

( Amberjack, coconut leche de tigre, avocado, tomatoes, cucumbers, radishes, and coriander )

Nigiri punto P
18

( Assorted fish nigiri, based on availability )* **

Crudo di Mare Sashimi
32

(Daily catch sashimi)* **

Tartare di Pesce
15

( Daily catch tartare, wasabi soy, chives, and sesame )*

Carpaccio Vettor
18

( Daily catch carpaccio, ponzu sauce, ikura, and seasonal vegetables )*

Battuto di Manzo
16

( Beef tartare, anchovies, shiso, lemon zest, creamy yolk, and caciocavallo cheese )*

Uovo Poche
12

( Slow-cooked egg, Cardoncelli mushrooms, soybean sprouts, potato foam, and sansho pepper )

Nigiri di Kobe
24

( Three pieces of seared Kobe beef nigiri )*

FIRST COURSES

Spaghettoni Power Vongole
20

( Spaghettoni with smoked clams, burnt onion, grapefruit kombucha, and bottarga )

Risotto della Murgia
20

( Risotto with lamb sweetbreads and their jus, radicchio, and yuzu )*

Gnocchi ZZ
18

( Pumpkin gnocchi, goat blue cheese, seasonal mushrooms, vegetable demi-glace, soy and ginger )*

SECOND COURSES

Pescato del Mediterraneo
20

( Fillet of daily catch, “acqua pazza” broth, capers, and turnip tops )*

Lo Sgombro nell’Orto
18

( Roasted mackerel, mackerel jus, dehydrated olives, yuzu, and seasonal vegetables )*

Bavette De Beuf
22

( Flank steak cut, goat cheese fondue, sautéed chicory, and lime & paprika mashed potatoes )

DESSERT

DESSERT

Peach, miso and caramel, chocolate ground.
10
In combination we recommend:
15

“Bukkuram” Marco De Bartoli
“Padre della Vigna”
Passito di Pantelleria 2014

Crème caramel al sesamo nero, lemon curd e agrumi canditi
8
In combination we recommend:
12

Marchesi Antinori “Castello della Sala”
Muffato della Sala 2015

Tartelletta ripiena di gianduia, nocciola e pralinato
9
In combination we recommend:
14

Gianfranco Fino
Primitivo di Manduria Dolce Naturale “Es più Sole” 2018

Gelato Artigianale.
7
In combination we recommend:
6

Giancarlo Ceci
Moscato di Trani Dolce “Rosalia” 2018

Peach, miso and caramel, chocolate ground.
10
In combination we recommend:
15

“Bukkuram” Marco De Bartoli
“Padre della Vigna”
Passito di Pantelleria 2014

Crème caramel al sesamo nero, lemon curd e agrumi canditi
8
In combination we recommend:
12

Marchesi Antinori “Castello della Sala”
Muffato della Sala 2015

Tartelletta ripiena di gianduia, nocciola e pralinato
9
In combination we recommend:
14

Gianfranco Fino
Primitivo di Manduria Dolce Naturale “Es più Sole” 2018

Gelato Artigianale.
7
In combination we recommend:
6

Giancarlo Ceci
Moscato di Trani Dolce “Rosalia” 2018