APPETIZERS Low temperature egg, goat cheese, truffle and crispy asparagus Stewed octopus with croutons Tempura codfish Mediterranean style Tuna Arancini with artichokes Cold-cooked salmon with horseradish mousse and purple potato chips Tongue of scottona, Gillardeau oyster and salicornia Chicken liver parfait, caramelised Tropea onion, vin cotto must Dry marinated venison, berry coulis, rosemary EVO oil and lemon zest FIRST COURSES Paccheri “alla Steven” Black tagliolini, Sicilian red prawn, yellow datterino tomato and parsley Spaghettoni with garlic, EVO oil, chilli pepper and prawns Lasagna Gnocchi with tomato, burrata cream and black olive powder SECOND COURSES Tuna tataki, black sesame and braised asparagus Low temperature cooked and grilled octopus tentacle and fried artichokes Slice of amberjack in seawater, tomato, olives and vegetable caponata Baked pork belly with fennel sauce, star anise, mustard seeds, mashed potatoes and paprika Rump steak with baked potatoes and rosemary Larded guinea fowl breast stuffed with truffle potatoes and chicory DESSERT Babà with cream “Paradiso” cake with cream and berries Typical puff pastry cake with almonds and amaretti For other desserts, ask the waiter