Hors D’œuvre

Toasted King prawns in a mixed salad and green apple

Red tuna in cucumber and mango salad

Gazpacho and baked squids

Peas velouté with quail egges and grey mullet botargo

Zibello culatello (by Fausto Brozzi, ripening min 24 months)

First Course

Gragnano candles, little tomatoes and anchovies with its soakage

Prawns tortellini and lime with liquorice bisque

Lobster risotto (min. 2 persons)

Ravioli tomato soup with red mullets fillets, cockles and basil cream

Small macaroni in chopped loin of rabbit, hampingnos

and candied onion

Second Course

Fresh fish of the day large slice in plancha way on bed of salad and candied lemon zests

Our haul “fry-up”

Raw Tigullio pink prawns and gilthead carpaccio

Spiny-lobster roast, with baby mais and red onion compote

Fillet of beef on potatoes with radish and star anise

Calf sirloin steak with wild mushrooms

Cheese

Parmesan Reggian with Modena traditionalbalsamic vinegar

Castelmagno, selected by Occelli

Pienza ewe’s cheese (6 months ripening)

Selection of cheeses

Dessert

Dessert list by request

Closed on Sunday