Pizza Margherita with Mozzarella Di Buffalo, Basil & Olives 48 Pizza Bianca With Provolone, Satueed Leek and Spinch, Dried Tomatoes 58
Caesar Salad With Anchovy and Parmesan 48 Lettuce & Endive with Pears, Goat Cheese, Caramelized Walnuts 58 Muzzarella Di-Buffalo, Roasted Tomatoes, Cherry Tomato Confit, Chili 52 Burnt Eggplant With Bruschetta, Jalapeno Aioli, Ricotta And Herbs 42 Goat Cheese and Spinach Agnolotti, Roasted Tomatoes, Basil 48/68
Anchovies with Olive Oil, Tomatoes, Chili and Oregno 42 Yellow Tail Sashimi with with Chopped Sunroot, Tomatoes, Chili and Coriander 59 Seared Squid with Spicy Tomatoes Cream, Padron, Zuchinni and Parsley 56 Crusted and Fried Barracuda with Tomatoes Salsa, Lettuce, Chili, Fennel 58
Chicken Liver Pate and Marinated Pear, Sourdough Bruschetta 48 Beef Fillet Carpaccio With Arugula and Parmigiano-Raggiano 48
Shrimps, Mussels and Calamari with Tomatoes, Paprika Risotto 98 Grilled Sea Bass with Capers & Parsley 129 Crusted and Fried Monk Fish, Ciriander Yogurt and Young Leaves (By Weight) Seabream with Spring Vegetables and Shallot, “beurre Blanc” 118
Lamb Ragu Papardelle with Tomatoes, Rosemary and Chili 48/72 Spring Chicken and Rosemary, Lemon, Fresh Green Beans 79 Hamburger in Red Wine Sauce with Josperized Onion 82 Pork Fillet with Burnt Cabbage, Butter Potato, BBQ Sauce, Coriander 96 Goose Confit with Mashed Potatoes, Satueed Spinach and Sweet Fig 98 Josperized Sirloin with Butter Potato and Seared Vegetables 148 Aged Rib-eye from the Josper (by the cut)
Spring Drinks Negroni ~ Gin, Campari, Red Vermouth 48 Jasmine ~ Gin Campari, Lemon, Passion Fruit 38 White Wine Sparkling and Spices 38
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