| Beef tanderloin patties on aubergiene purèe and zucchini swirls | € 14 |
| John Dory fillet in hazelnut crust with fennel and licorice jelly | € 14 |
| Red shrimp tartare from Sicily and lime | € 20 |
| Salad with valerian, parmesan flakes, croutons, crispy bacon, quail eggs, chicken breast and asparagus topped with balsamic vinegrette |
€ 14 |
| Scallops and grilled calamari on a shrimp sauce and stracciatella | € 15 |
| Crispy salmon chunks with kataifi pasta on potato mayonaise and passio fruit | € 14 |
| Tagliatelle with black truffle from Colli Berici | € 20 |
| Linguine from Gragnano with sea ragout and toasted lemon bread | € 16 |
| Gnocchetti with basil sauce, amberjack and olive smoke | € 15 |
| Tortelli stuffed with potatoes with White meat ragout | € 14 |
| Big spaghetti with duck souce | € 14 |
| Fusilloni di Gragnano with celery pesto, shelled prawns and its bisque | € 16 |
| Vicenza’s codfish with polenta | € 18 |
| Grilled shrimps with bean purèe with thyme | € 18 |
| Marinated tuna with our oriental sauce with teriyaki caviar with puff crispy rice | € 18 |
| Sea Beam all’acqua pazza with lemon mashed potato quenelles | € 19 |
| Sea bass tartare with lime, vegetables and crispy pastry | € 19 |
| Balls of barley, chickpeas, aubergines, nuts, celery and champignons | € 15 |
| Squid tentacles cooked at low temperature and grilled with cabbage, carrots and topped with its mayonnaise and gazpacho |
€ 18 |
| Beef tartare | € 20 |
| Angus’s sliced steak with polenta and homemade sauce | € 23 |
| Side dishes | € 3 |
| Bread and cover | € 3 |
| Chocolate ball filled with vanilla ice cream and strawberry, crumbled matcha tea and hot white chocolate |
€ 8 |
| Homemade tiramisù | € 7 |
| Tacolenta with pears in ginger syrup, strawberry gel and cocoa crumbs | € 7 |
| Pavlova with kiwi coulis | € 7 |
| Hazelnut ice cream | € 7 |
| Pineapple cooked at low temperature with mint and rosemary, lemon ice cream and rosemary caramel |
€ 7 |
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