FRESH OYSTERS, GILLARDEAU NO.2
Served fresh on crushed ice with fresh lime, Tabasco sauce and shallot-infused vinegar
TARTARE DI TONNO
YELLOW FIN TUNA
Cut tartare - style fresh tuna loin with refreshing emulsion, ponzu gel, cilantro, and apple chips
SPIGOLA CRUDA
MARINATED SEABASS FILLET
With beetroot, fennel coconut cream cacao soil and beetroot purée
CARPACCIO DI ZUCCHINE VEGANO (V)
VEGAN ZUCCHINI CARPACCIO Pumpkin Seeds, tomato confit, caper berries, Planeta extra virgin Sicilian
olive oil
BEEF CARNE CRUDA
ANGUS BEEF LIGHT TARTARE Fresh-cut beef in toasted Italian tramezzini bread, marinated with Colatura de Alici, mustard, capers and chives, grilled asparagus, cured egg yolk and onion cream
FOAMY CELERY ROOT SOUP
Served with truffle infused oil, roasted hazelnut, and apple compote
ZUPPA FREDDA DI ZUCCA
CHILLED PUMPKIN SOUP
Accompanied with Stracciatella, roasted pine nuts, marinated pumpkin
with mango, and basil oil
ARAGOSTA E BISQUE AL TARTUFO
SIMMERED LOBSTER BISQUE, LOBSTER MEAT & TRUFFLE
Served with truffle-infused oil, chives sprinkle, and fresh truffle paste
SALADS
INSALATE
INSALATA DI CALAMARI
FRIED CALAMARI SALAD
Served with semi-dried sweet tomatoes, pickled red onions, fresh microgreens, and parmesan flakes, tossed in a flavorful blend of sweet chili sauce and balsamic dressing
INSPIRAZIONE DI CAPRESE
BURRATA WITH TOMATOES AND STRAWBERRIES Accompanied with tomato sauce, olives, basil oil and roasted pistachios
praline
INSALATA DI SPINACH, PESCHE E CAPRINE
BABY SPINACH PEACHES, AND GOAT CHEESE SALAD
Combine it with pine nuts drizzled with fruity vinaigrette
LOBSTER LINGUINE
Served with handmade linguine paired with lobster bisque sauce, tangy
dried cherry tomatoes, and fragrant basil-infused oil
CONCHIGLIE FRUITI DI MARE
SEAFOOD SHORT SHAPE PASTA
Combination of shrimps, scallops, mussels’ meat and baby calamari,
creamy saffron sauce with lemon essence
TORTELLINI RIPIENI AL RAGU DI VITELLO
STUFFED PASTA WITH VEAL STEW
Combined with tomato sauce, parmesan espuma and red onion powder
RISOTTO CON POMODORI E SCALOPPINE
RISOTTO MADE OF FERRON CORNAROLI RICE WITH PLUM TOMATOES AND SCALLOPS
Served with pan flash scallops, tomato fresh lemon juice, cinnamon, dry mint, stracciatella cheese
PAN-SEARED FRESH SEA BASS FILLET
Served with steamed broccoli florets and carrots, polenta cake, enchanced
by classic Tuscan pomodoro sauce
MERLUZZO
PAN-SEARED BLACK COD FILLET
Served with polenta cake, celeriac purée, wood-fired oven roasted
vegetables and saffron sauce
FILETTO DI SALMONE
WOOD-FIRED OVEN ROASTED FRESH NORWEGIAN SALMON FILLET
Wood - fired oven roasted vegetables, polenta, zucchini and basil purée, and lemon butter sauce, fresh Italian seasoning
Meat
POLLO ALLA CACCIATORA
WOOD-FRIED OVEN ROASTED CORN FED CHICKEN BREAST
Served with sweet corn espuma, seasonal vegetables textures, and traditional Cacciatore sauce
BISTECCA FIORENTINA
CHARCOAL-GRILLED OVER AN OPEN FLAME PREMIUM JUICY USDA T-BONE STEAK
Served with paprika and rosemary roasted young potatoes, butter-glazed
seasonal vegetables, seasoned with coarse salt, black pepper, and
herb-infused extra virgin olive oil
COSTATA ALLA GRIGLIA
CHARCOAL-GRILLED BLACK ANGUS RIBEYE STEAK Potato mille-feuille, butter-glazed seasonal Vegetables and Barolo Wine
Beef Juice
Handmade Napoletana dough served with our homemade Pomodoro sauce, freshly grated mozzarella cheese, basil leaves, herb-infused extra virgin olive oil
PIZZA PARMA E RUCOLA
Handmade Napoletena dough served with our homemade Pomodoro sauce served with Prosciutto crudo slices fresh buffalo mozzarella cheese, and Arugula leaves, drizzled with basil pesto sauce
SPICY PEPPERONI PLEASURE
Handmade Romana dough served with spicy marinara sauce, pepperoni,
jalapeños, red chili flakes, and mozzarella cheese
TRUFFLE MUSHROOM MADNESS
Handmade Napoletana dough served with premium mushroom variety
(Portobello, Shiitake, Cremini), truffle oil, black truffle flakes, caramelised
onions, mozzarella cheese, and fresh thyme
Our twist on the traditional Italian tiramisù with layers of mascarpone cream,
espresso-soaked almond sponge with delectable affogato sauce, topped
with a rich chocolate crumble and served with a side shot of Rigoletto Bianco
liqueur
PANNA COTTA
Velvety, traditional Italian Panna Cotta with forest fruits sauce and crispy
dark chocolate tuile
BAKED ALASKA
Our version of the classic dessert is served with creamy yoghurt gelato and a delightful medley of forest fruit textures
TORTA AL LIMONE CON MERINGA
Modern style reconstructed lemon tart with Rich lemon curd, golden swirls
meringue, almond biscuit crumble, limoncello on the side
