Salmon tartare with marinated cucumber, yogurt sauce and Venus rice chips

Cod salad, Altedo white asparagus and pecorino flakes

Tuna tartare, lime teriyaki sauce with mango and pink pepper

Plateau royal "Oro": 2 red prawns from Mazzara del Vallo, 2 scampi 4/7, 2 sea urchins, cuttlefish noodle

Buffalo mozzarella from Campania, cherry tomatoes salad and basil

Fassona tartare with knife, dried tomato and mousse of buffalo mozzarella with a hint of mustard

San Daniele raw ham, toasted bread with stracciatella and fig compote

Bronze drawn pacchero, lobster stew and its bisque and glasswort

Risotto cooked in clam water, sea urchin, parsley and basil sauce and clams

Spaghetti with garlic, oil and chilli pepper with dried tomato cream, red shrimp from Mazzara del Vallo and aromatic bread crumble

Spaghetti with tomato sauce

Fusillone pasta, tomato coulis, smoked aubergine and buffalo ricotta

Pennone pasta with rabbit ragout, Taggiasca olives and Pienza pecorino cheese flakes

Croacker on tomato soup and white stew

Grilled salmon on purple potato cream and caramelized ginger onions

Medallion of monkfish, Pak-choi and its base with the scent of 'nduja

Seared octopus on broad beans, chicory and fried caper

Beef cheek on mashed potatoes, Jerusalem artichoke chips and cocoa dusting

Fillet of beef, casserole of seasonal mushrooms and smoked jeau alla baladin

Sashi Fiorentina

Rib of pezzata rossa

Pinsa with potato, provola cheese and bacon

Grilled vegetables

Spinach

Roasted potatoes

Lemon delight

Sliced seasonal fruit