APPETIZERS Selection of raw seafood L – XL Puree of broad beans with cuttlefish ink, with cuttlefish tagliatelle with EVO oil, lemon, Maldon salt and pepper Venetian creamed stockfish in double citrus breading Marinated tuna in veal broth reduction Tuna tartare, amberjack and cuttlefish noodles Ratatouille of seasonal vegetables served with Piperade sauce Garronese tartare with capers, Taggiasca olives, Dijion mustard, olive oil and Maldon salt, served with marinated yolk Caesar Salad Tomato, pepper, crispy vegetables, ricotta cheese and croutons FIRST COURSES Ravioli stuffed with venison Tortelloni with cuttlefish ink stuffed with burrata, Ionian purple shrimp tartare and Apulian burrata emulsion Paccheri with Atlantic amberjack, yellow datterini and pistachio Spaghettoni with clams and lemon peel Gnocchi with crab meat and cherry tomatoes Tagliolino with Baldo truffle SECOND COURSES Amberjack steak, celeriac cream, dill, confit tomatoes and hazelnut butter Octopus, carrot cream with creme fraiche and ginger, raspberry mayo and citronette Garronese veneta beef with Dijon mustard, baked potatoes and Jerusalem artichoke chips Tuna steak, pollen, poppy seeds and vegetable caponata Greens, vegetables, sprouts and flowers in all their textures Duck breast with orange and rosemary potatoes DESSERT Fiordilatte ice-cream, basil sponge and tomato coulis Cottage cheese, icing sugar, dark chocolate chips, cannoli wafer Savoiardi, mascarpone cream, dark chocolate chips, cocoa and coffee Babà with whipped cream and chocolate Mango or mandarin sorbet “Paradiso” cake with mascarpone cheese
