Tripe meatball Roman-style with warm tomato coulis and 36-month Parmigiano Reggiano fondue

Squid tagliatelle with lemon, marinated egg yolk, and guanciale crumble

Cocoa-infused fresh pasta filled with tender slow-cooked oxtail, complemented by pecorino cream

Cod cooked at low temperature with datterino tomatoes, Taggiasche olives, raisins, pine nuts, and prunes

Grilled lamb chops with Roman broccoli in dual consistency

Evolution of ricotta and morello cherry tart

Smoked salmon layered with celery salad, mango, and greek yogurt sauce

Crispy egg in panko bread, almond crumble, 36-month Parmiggiano Reggiano fondue and Siberian caviar

Sliced goose speck accompanied by Songino salad, walnuts, oranges, and balsamic vinegar

Red tuna tartare in ponzu sauce, avocado guacamole, and bread wafer

Prime Fassona beef tartare accompanied by hazelnuts, Voghera black garlic mayonnaise, and Taragna polenta chips

A sensory journey through Italy's premier artisanal olive oils, from the lush landscapes of Lago di Garda in the north to the calcareous and rocky soils of Lazio and the seaside groves of Puglia in the south. Experience the essence of three distinct flavors of our cherished "green gold".

Calamarata pasta with datterino tomatoes, lemon zest and red prawn tartare

Tonnarelli pasta with broccoli extract, crudo scampi, creamy Burrata, and toasted bread

Monkfish soup with baby octopus, cuttlefish, and clams

Tagliatelle pasta with white duck ragout, juniper and orange julienne

Orecchiette pasta with beetroot pesto, taggiasche pitted olives and dry salted ricotta (V)

Grilled octopus with gazpacho, burrata cheese and sesame seeds

Atlantic croaker fillet with Jerusalem artichoke purée and Visner sauce

Steamed whole lobster, served pre-shelled with a crunchy grain salad, fresh seasonal vegetables, and citrus fruit medley

8oz beef tenderloin, truffeled and sliced, served with toasted bread, and Béarnaise sauce

Slow-cooked pork belly with smoked paprika, served with Stark apple mustard and double malt beer reduction

Deboned rabbit stuffed with Luganega sausage, apricots, and pistachios

Chef's selection of four premium Italian cheeses, accompanied by fresh fruit, red onion chutney, acacia honey, and an assortment of homemade breads

Tiramisu with salted caramel and peanuts

Crispy wafer millefeuille with hazelnuts, lime and ginger mousse

Our sommelier suggests this sweet wine with your tiramisu or millefeuille Vin Santo del Chianti, Fattoria Casagrande, Toscany (50 ml)

Dark chocolate sponge-cake with white chocolate heart and Rum crème anglaise · served warm, 15 min.

Our sommelier suggests this sweet wine with your chocolate cake Barolo Chinato, Costa di Bussia, Piemonte (50 ml)

Lemon delight from Sorrento*

Our sommelier suggests this sweet wine with your lemon delight Artisanal Limoncello, Liquorificio Carlo Mansi, Amalfi Coast (50 ml)

Apple Baba* filled with cinnamon pastry cream

Seasonal fresh fruit assortment

our sommelier suggests this sweet wine with your Baba and fruit Moscato D’Asti, Acquesi, Piemonte (50 ml)