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Cuttlefish Tagliatella, Timut Lime and Pepper, Ispica Carrots, Taggiasca Olive Crumble, Ginger

Baked Scallops and Canestrelli

Piedmontese Fassona, Hawaiian Black Salt, marinated Egg yolk, Dijon Mustard, Cantabrian Anchovies, warm Focaccia Bread

Calamarata pasta with Seafood Amatriciana Sauce, Sicilian bluefin Tuna, Amatrice DOP Guanciale, chopped Pistachios

Pappardella with Majori wild Boar Ragout, prepared according to tradition

We’ll be happy to offer gluten-free or vegetarian dishes upon request.

Grilled “butterfly cut” sea bass (600–800g)

Duck Breast, caramelised Leek, Orange sauce, Duck Jus flavoured with Amaro Lucano

Foamy Panna Cotta with Elderflower, wild Berry coulis, Madagascar Vanilla Crunch

White chocolate namelaka, passion fruit gel, cocoa crumble