Appetizer

Chianina tartare with Worcestershire sauce, burratina, mustard, and carasau bread (1, 7, 10)

First Courses

Fresh paccheri with Pecorino cream and crispy guanciale (1, 3, 7)

Trofie with pesto and shrimp tartare (1, 2, 4, 8)

Venere rice with julienned seasonal vegetables, soy, lemon zest, almond flakes, and avocado cream (1, 6, 8)

Main Courses

Beef fillet in pink peppercorn sauce with roast potatoes (1, 7)

Baked salmon steak on a carrot cream, asparagus, and rice chips (4)

Baked eggplant stuffed with stracciatella and sun-dried tomatoes (7)

Sweet Corner

Chocolate soufflé with vanilla ice cream (1, 3, 7)

NY cheesecake with berries (1, 3, 7)

Fruit Salad