The seasonal menu, with a cover inspired by the great Renaissance artist, Giuseppe Arcimboldo, offers a selection of dishes created using prime regional products sourced from all over Italy thus the discerning client is taken on a
truly gastronomic tour of that country.
Sicilian red tuna à la plancha, watercress, spring onions and green peas
Butter and basil green asparagus with prawns, fried egg and bacon
Sanato veal carpaccio, with broad beans, mâche salad and pecorino cheese
Sautéed "barba dei frati" with artichokes, asparagus, green peas and ricotta cheese
Raw red king prawns with marinated vegetables
Culaccia di Parma Salumificio Rossi (24 months cured ham) with spring onions
Raw red sea bream with fennels, orange and tarragon sauce
Home-made pappardelle with baby lamb and fine herbs sauce
Maccheroni "monograno" Felicetti in olives and tomatoe sauce with Bufala mozzarella cheese
Spaghetti kamut Felicetti with sardines, Sicilian style
Home-made tagliolini (24 egg yolks) with broad beans, green peas and asparagus
Home-made tortelli, young garlic filling with king prawns and broad beans sauce
Mezzi paccheri "matt" Felicetti with prawns carbonara
Green asparagus and dill Vialone Nano risotto
Squid ink Vialone Nano risotto with sautéed cuttlefish
Sautéed John Dory with asparagus, wild mushrooms and pesto sauce
Selection of fried prawns, scampi, calamari and zucchini
Grey sea bream with seafood, peppers and capers sauce
Roasted leg of baby lamb from Siena (min. 2 pax)
Fassone veal t-bone with broad beans, green peas and spring onions
Beef tagliata with fine herbs, artichokes and zucchini
Veal piccata, Gualtiero Marchesi style
