Alletterated Tuna Tartare*, Giarratana Onion Compote, Lemon Vegan Mayo, Mint, Soy, Acidic Sauce (4,6)

Stuffed Cuttlefish with Chicory, Fennel Seeds and Leaves, Its Ink, Almonds, and Parsley (1,8,14)

Potato and Black Cabbage Ravioli in Broth, Lacquered Mackerel, Sea Urchin, Rue (1,4,14)

Amberjack, Grilled Escarole, Roast Bone Jus, Escarole Sauce (4)

Dessert Pairing

BBQ Onion, Sun-dried Olives, Lost Tuma Fondue, Parsley Oil (7)

Lacquered BBQ Pork Belly, Potato and Fennel Mayonnaise, Red Onion Mustard (6,10)

Rigatoni Pasta with Courtyard Ragù and Old Samperi De Bartoli, Vegetable Béchamel, Rosemary (1,7)

Spiced and Glazed Beef Brisket, Hazelnut Mayo, ‘Amareddi’ Cream, Mustard, Salad, and 'Salmoriglio'

Paired Dessert

BBQ Cauliflower, Vanilla, Hazelnuts and Capers (8)

BBQ Onion, Dried Olives, Tuma Persa Fondue, Parsley Oil (7)

Spaghettone with Porcini Mushroom and Quercetti Cream, Ferla Mushrooms, Carob Powder (1)

BBQ Pumpkin, Noto Almond Emulsion and Aged Goat Cheese, Sage Oil, Crispy Bread and Black Olives (1,7,8)

Dessert pairing

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