First Courses

Fresh green pasta with lagoon herbs, stuffed with "Buranea" linguine and au gratin,  with creamed fish and lagoon molluscs 

Bread gnocchi with homemade grey mullet bottarga, served on a spring wild herb soup, smoked herring caviar, zucchini blossoms,and wild garlic oil.

Spaghetti, carrot, sea fennel pesto, canestrei and licorice.  

Ravioli stuffed with ricotta and peas with mint, rabbit bites confited in oil and then roasted, drizzled with lemon balm oil.             

Risotto creamed with Ebano cheese, wild hop and dark beer zabaglione