TASTING

Blind Tasting Menù
75

Four courses fish tasting menu, and dessert.
Crafted by Nicola Ricci e Michele Di Leo.

“On Road” Tasting Menù
70

Tokyo Egg
( Egg, focaccia, pea cream, “crusco” pepper, edamame )
Risotto della Murgia
( Risotto whit herbs, sesame, sheep tartare and green sauce )
Autumn Pluma iberica
( Pluma iberica, chestnuts jus , scallions with chickpea, cabbage and thaina )*
Dark Chocolate cremaux, cherry coulis , chantilly and chocolate crumble

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

URUMAKI

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 e Capasanta
20

( Prawns tempura and mayo, rolled by scallops and mushroom )*

Anatra e Lime
20

( Omelette, mayo and aragula, wrapped with duck speck and lime )

Patanegra Ham e Violette
22

( Shrimps in tempura and mayo, wrapped with red shrimps and patanegra ham )*

Scampi e Tartufo
20

( Salmon and avocado rolled with langoustine and black truffle )*

Pumpkin
16

( Dried tomato, radish and pecorino cheese, pumkin and nuts )

APPETIZERS

The 5 Gunkan
18

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

Uovo di Tokyo
16

(Egg, focaccia, pea cream, “crusco” pepper, edamame )

Hosomaki di Quaglia
20

( Quail breast, asparagus, umeboshi sauce, sancho pepper )*

Slipper Lobster Ceviche
15

( Slipper lobster, shallot, pomegranate, avocado, tomato)*

Shitake Carpaccio and Tofu
14

( Sliced of Shitake, beurre blanc, tofu, ginger and daikon)

Nigiri punto P
18

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

Crudo Mare
30

( Catch of the day Sashimi )* **

FIRST COURSES

Homemade Tortelli
22

( Parmigiana tortelli , shiso pesto, yuzu )*

Murgia Risotto
20

( Risotto with erbs, sesame, sheep tartare e green sauce )

Power Clams Tubettoni
20

( Tubettoni, smoked clams, burnt onion, grapefruit kombucha , bottarga )

Lobster Spaghettoni
30

( Spaghetti, charcol lobster, bisque, wasabi, olives )*

SECOND COURSES

Autumn Pluma Iberica
25

(Pluma iberica, chestnut jus , scallions with chickpeas and cabbage, garam masala, thaina)*

Lamb Fillet and Fondue
28

( Lamb fillet, sweetbread,goat blue fondue , black truffle and soy sauce )

Brill Loin
23

(Brill Loin, demiglace of fish, ratatuille )*

Cabbage Steak
18

( Cabbage steak, cabbage cream )

DESSERT

Tea matcha crème brûlé
6
Diego's lemon meringue
6
Chocolate parfait and red fruits ice cream
6
Ricotta and figs ice cream with crumble and citrus fruits
6