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.
Roasted Tropea red onions with speck, prawns and fried egg.
Lukewarm veal tongue, parsley sauce, potatoes and green beans.
Raw Sicilian red king prawns with marinated vegetables.
Classic vitello tonnato from Alba.
Culaccia di Parma " Salumifico Rossi " (24 months cured ham), Mantua melon.
Mozzarella and anchovies stuffed fried zucchini flowers, sweet and sour sauce.
Aubergine pulp with scampi, Pachino tomatoes and croutons.
Raw Calabrian codfish with citrus, zucchini and basil.
Sanato veal carpaccio, cucumber, pecorino cheese and roquette.
Two tomatoes and scampi Vialone Nano risotto.
Home-made trofie with classic Genoa pesto sauce.
Home-made cold tagliolini with Osetra caviar (30gr), Gualtiero Marchesi style.
Maccheroni " monograno " Felicetti with artichokes and smoked scamorza cheese.
Home-made pappardelle with Venetian duck ragu.
Linguine Felicetti with roasted peppers, prawns and squids sauce.
Home-made ravioli roasted meat filling with mushrooms and tarragon sauce.
Roasted Mediterranean octopus with chickpeas and herbes.
Selection of fried prawns, scampi, squids and zucchini.
Pan-seared red tuna with Napolitan ratatouille.
Grilled sardines with artichokes, fennels and capers.
Lamb chops scottadito with vegetables, Florence style.
Veal t-bone with artichokes, olives and basil.
Beef tagliata with aromatic herbs and braised lettuce.
Veal piccata with sauteed tomatoes, pesto sauce and Buffalo mozzarella.