Starters

SALAD OF SEASONAL RAW AND COOKED VEGETABLES

34

MUSSEL SOUP, TOMATOES, CUCUMBER,
MUSSELS SAUTÉ, CELERY, SALTED BUTTER

36

SEA BREAM, CARROTS OF POLIGNANO, MARIGOLDS, SMOKED YOGHURT

40

PURPLE SHRIMP FROM SANTA MARGHERITA, FENNEL, APRICOT

50

FIRST COURSES

RISERVA SAN MASSIMO RICE, LAUREL BUTTER, SMOKED EEL AND SIBERIAN CAVIAR

40

TORTELLO, CALABRIAN BLACK PORK ‘NDUJA, SHEEP RICOTTA CHEESE, PLUMS

34

SPAGHETTI “ALLA CHITARRA”, SAFFRON, FISH SOUP EXTRACTION

38

LINGUINA “PASTIFICIO GENTILE”, PEPERONATA EXTRACTION, CAPERS, OLIVES

32

MAIN COURSES

LAMB FROM CENTRAL ITALY, “TROMBETTA” COURGETTES, GREEN FIGS, FRESH GOAT CHEESE

55

MILANESE-STYLE SOUFFLE SWEETBREAD, BURRATA, CAVIARS, MUSTARD GRAINS

55

HAKE, PEAS WITH BASIL, STRAWBERRIES, RHUBARB

52

TURBOT CONFIT, YUZU SEAWEED JAM, SUMMER CASSOLETTE, SEA SNAILS

55

DESSERT

MILK AND CEREALS

19

GREEN APPLE, CREAM CHEESE, TARRAGON

19

PEACH, BEER, ALMOND

19

STRAWBERRY SCAPECE, WILD STRAWBERRIES, RED BASIL ICE CREAM
19

CHOCOLATE SOUFFLÉ, “FIOR DI LATTE” ICE CREAM
(MINIMUM TWO PEOPLE)
22

PER PERSON

TASTING MENU

FIVE SELECTED COURSES BY THE CHEF

THE MENU IS FOR THE ENTIRE TABLE

120

EXECUTIVE CHEF GUIDO PATERNOLLO