BREAD BASKET

Russello focaccia

With potato in the dough, cherry tomatoes, oregano, rosemary, extra virgin olive oil, and Maldon salt.​

​

STARTER

Pizzaiola-style smoked cod

With potato foam, cherry tomato powder, confit cherry tomatoes, and extra virgin olive oil.​

FIRST COURSE

Cavati with sardines

With wild fennel, pine nuts and raisins, muddica atturrata and orange zest.​​

MAIN COURSE​

Oven-baked dentex fillet

With fava beans, Cottoia fava purée, dentex stock, Perciasacchi wheat crisp, and fresh marjoram.​

​

DESSERT​

Lemon curd​

With Italian meringue.

​​​

​

​

BREAD BASKET

Perciasacchi focaccia

With potato in the dough, oregano, rosemary, extra virgin olive oil, and Maldon salt.​

​​

STARTER

Sea bass ceviche

With avocado cream, apple marinade, pink peppercorn, chives, and mixed seed crackers.​

FIRST COURSE

Stuffed large raviolo (v)

With 24-month aged Parmesan mousse, extra virgin olive oil, and cherry tomato powder.​​

​

MAIN COURSE​

Oven-baked sea bream fillet

With grilled artichokes, reduced fish fumet, artichoke oil, toasted buckwheat, fresh oregano and Maldon salt.​

​

DESSERT​

Sicilian orange jam tartlet​

With almond praline, vanilla ganache, and salted caramel.

​​​​​​​​​

BREAD BASKET

Russello wheat loaf

With walnut oil essence.​

​

STARTER

Modicana beef carpaccio

With béarnaise foam, Grana Padano shavings, smoked black olive powder, extra virgin olive oil, and Maldon salt.

​

FIRST COURSE

Tagliatelle with lamb ragù

With its rich jus and black cabbage powder.

​

MAIN COURSE​

Saltimbocca alla romana

With parsnip cream, sage oil, and polenta chips.​

​

DESSERT​

Sicilian almond tartlet

With raspberry gel, almond frangipane, almond ganache, and fresh raspberries.

​​​

​

​

​

BREAD BASKET

Senatore Cappelli focaccia

With potato in the dough, thyme, Maldon salt, and almond oil essence.​

​

STARTER

Seared polenta (v)

With Parmesan crisp, toasted corn, lemon gel, parsley oil, and corn cream.

​

FIRST COURSE

Stuffed pappardelle alla Norma (v)

With cherry tomato sauce, fried eggplant, eggplant mousse, basil oil, and salted ricotta.​​

MAIN COURSE​

Potato terrine (v)

With a creamy blue cheese center, warm red chard broth, potato tuile, and sautéed chard.​

​

DESSERT​

Corn sponge cake​

With lemon and extra virgin olive oil, lemon cream, caramelized hazelnuts, and candied lemon zest.​​​​​​​​​​

​​​​​​​​​