Amuse bouche
Siberian Caviar
with roasted potato mousse
Starters
Capesante
seared scallops, served on cauliflower puree, crispy onions and Spilinga 'nduja
Carpaccio
beef carpaccio served with home made black aioli and pickled beetroot
Mains
Tagliolino
with tuna ragù, Taggiasca olives and sundried tomato
Coda di Rospo
baked monkfish barded with lard, artichoke cream and crispy artichoke leaves
Dolce
Tiramisù
layered with chocolate and raspberry mascarpone cream