À la carte

Every dish contains a story to be told: that of its ingredients, and of the hands that prepared it. We draw inspiration from the best international recipes, and reinterpret them, enhancing them with our own typically Italian culinary experience.

Starters

Our Sea Tartare – Citrus Prawns, Avocado Tuna, Seabass and Mango € 32

“Double Zero” Cantabrico Sea Anchovies, French Butter, Black Bread and Fennel Herbs Emulsion € 22 

“Calvisius Tradition Royal” Caviar, Blinis, Sour Cream (10 gr) € 52

Mazara del Vallo Scampi, Red Prawns and New Caledonia Blu Prawns € 7

Duck Fois Gras, Honey and Pollen, Wild Radicchio, Roquefort Cheese and Black Pepper Brioche Bread € 25

Black Angus Beef Tartare, Wild Herbs Sauce, Pioppini Mushrooms, Hazelnuts and Brown Rice Waffle € 24

“Poached” Egg in a Crispy Pasta Kataifi, Bellota Iberico Jamon and Black Truffle € 20

First Courses

Black Truffle Ricotta Gnocchi and Noisette Butter € 25 

Bigoli with  Lamb Ragù, Morels Mushrooms and Parmesan Fondue 36 Months € 23 

Fusilli “al Ferretto” Pasta, Mazara del Vallo Red Prawns, “Puntarelle” Chicory and Parsley Oil € 28

Lobster Gragnano Linguine Pasta, Vesuvian Piennolo Cherry Tomato, Artichoke and Lemon Grass € 35

Chateaubriand

Second Courses

Alaskan King Crab on Plancha, Shiso and Mango Coleslaw, Bristol Sauce €/hg 39 (min 200 gr)

Crispy Octopus, Brussel Sprouts with “Scapece” dressing, Kalamata Olive € 34

Turbot and Scampi, Artichoke, Fermented Lemon, Turmeric Crumble Bread € 35

Almond Crusted Rack of Lamb, Viper Grass, Wild Garlic € 34

“Teys Premium Black Angus” Chateaubriand with finely Sliced Black Truffle, Pearl Potatoes and “Vichy” Baby Carrots € 42

Typical Cheeses Selection € 25
Side Dish € 10

Our desserts

Almond Macarons,  Avocado, Lime and Coconut € 10
Marron Glacé Mont Blanc, Vanilla, Chocolate Nuts, Green Apple € 12

Mandarin, White Chocolate, Pistachios and Gold Leaf € 12
“Pandoro” and Chocolate Tiramisù with Coffee Crumble € 12

Seasonal Fruits € 8