Starters

Traditional Creamed cod wafer,sardines in saor and toasted pine nut sauce

Six different fish tartares as many as the districts of Venice

Semi-cooked scampi tails in a potato crust, minted vegetable catalana and a Greek yogurt sauce with lagoon herbs and lime   

Cooked shoulder fillet, pink at the heart, with romaine lettuce, Caesar sauce, Parmigiano Reggiano flakes and summer truffle  

Raw ham of our selection  with purple potato focaccia.

Agerola mozzarella stuffed with yellow datterino tomato confit, San Marzano tomato water and rocket pesto