Tasting Menu “A Mano Libera”
75

A four-course seafood tasting menu, followed by dessert.
Created by Chef Nicola Ricci and Michele Di Leo.

Tasting Menu “In Viaggio”
70

Chef’s Welcome
Tartare di Manzo
(Beef tartare with pickles, dehydrated egg yolk, onion foam, and garam masala)
Gyoza alla Poverella
(Gyoza filled with zucchini alla poverella, vegetable jus, canestrato cheese, spring onion, and orange)
Guancia di Manzo Brasata al Barolo
(Braised beef cheek in Barolo wine, celery root purée, endive, and beurre blanc)
Dolce dello Chef
(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 )*

Funghi & 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)*

Astice & Ricciola
28

(Lobster, mayonnaise, and avocado wrapped in amberjack, topped with salmon roe and spring onion)*

Foie Gras & Capesante
22

(Tempura mushrooms, salad, and mayonnaise wrapped in scallops and foie gras)

Isola di Capri
16

(Asparagus and goat cheese wrapped in avocado, topped with oven-roasted tomato)

APPETIZERS

The 5 Gunkan
18

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

Tartare di Manzo
16

(Beef tartare with pickles, dehydrated egg yolk, onion foam, and garam masala) *

Katsuo Katsu
14

(Panko-breaded swordfish with Japanese mayonnaise, lime, chives, and field greens)*

Nigiri di Kobe
27

(Three pieces of seared Kobe beef nigiri) *

Dalla Murgia
15

(Oven-roasted cauliflower, almond cream, leccino olives, crispy capers, and fennel)

Nigiri punto P
18

(Mixed fish Nigiri , according to availability )* **

Crudo di Mare Sashimi
32

( Catch of the day Sashimi )* **

FIRST COURSES

Gyoza alla Poverella
22

(Gyoza filled with zucchini alla poverella, vegetable jus, canestrato cheese, spring onion, and orange) *

Patate, Riso & Cozze
22
Orecchiette con Shiso & Seppia
24

(Orecchiette with shiso pesto, cuttlefish tagliatelle, black sesame, and yellow tomato) *

Spaghettoni alla Milanese
24

(Spaghettoni creamed with bone marrow and saffron, topped with braised veal shank and yuzu gremolata)*

SECOND COURSES

Guancia di Manzo Brasata al Barolo
22

(Braised beef cheek in Barolo wine, celery root purée, endive, and beurre blanc)

Filetto di Agnello & Fonduta di Formaggio
28

(Lamb fillet with sweetbreads, goat blue cheese fondue, and soy sauce)

Polpo & Senapi
22

(Octopus tentacle with assorted mustards, pickled onions, shiitake mushrooms, and field herbs)

Wellington di Melanzane
20

(Soy-glazed eggplant wrapped in puff pastry, served with mushrooms and seasonal vegetables)

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