Cuttlefish salad cooked at 60 ° with baked tomatoes, orange, thyme and bread crumble

Backed scallops from Caorle, oil Evo, salt and pepper

Cod and snapper creamed

Mezzelune with sea bass, truffled butter and toasted hazelnuts

Spaghetto of Gragnano with clasms

Tagliolino in pistachio nut cream with rawness of Scampi

Mixed fried fish and crispy vegetables

Slice of sea bass with sautéed spinach

Tuna with quinoa, vegetables and bis of red pepper cream