Chef Alberto Montanaro

Roast scallop, black rice, avocado pure, sweet potato pure and lemon

Pumpkins lasagna, spinach stew and roast mushroom (vegeterian)

Roast plaice fillet, leek pure, confit leek, asparagus and poached egg

Hazelnut coconut religious

White grirll asparagus, bee pollen sauce, roast morels

Tuscany style Gnudi ( gnocchi made of ricotta),green hot vegetable mix, spinacg dressing and pecorino foam

Dover sol roll , meat gravy, roast shitake mushroom, sardinian fregola

Duck breast with caramelied skin, pickle squash caramelied caulifower, curcuma and squash sauce, crispy onion

Tiramisu 2.0 ( choco chips, mascarpone foam, coffe granita, and coffe bicuits

Beef carpaccio, parmesan crisps, truffle dressing, hollandaise foam;

Fake celeriac risotto, with celeriac fondant and pickle, hazelnuts and aubergine tartare

Veal steak, with salsa verde dressing, roast and crisps Jerusalem artichoke;

Crema catalan cheesecake, with figs salad and figs ice cream

Seabass crudo, triple texture of jerusalem artichoke, lemon gel and crunchy pancetta

Avocado flower, tuna ceviche, passion fruit and brown mini shrimps dressing

Squid tagliatelle, confit tomato, dill and lemon and chives dressing and salmon eggs;

Fresh Ravioli with smoke aubergine, sun dried tomato filling, in bisque sauce with lemon foam and fried capers;

Grilled octopus, Spanish piperade, lemon and sauce, sweet potato button;

Cod loin Brandade, parmesan polenta, cabbage stew, krispy cavolo nero

Thai coconut panna cotta, mango pure, watermelon granita and sparkling raspberry

Vanilla ice cream sandwich with white chocolate and lime sauce;