Chef’s menu

Chef' raw fish selection of fresh fish with carpaccio, tartare, scampi and Gallipoli prowms, with salts and sauces served on the side
Raw seafood selection of fresh fish with carpaccio, tartare, scampi and Gallipoli prawns, with salts and sauces served on the side
Cod fish carpaccio with tomatoes, capers, olives and Tropea onion
Tuna tartare, cherry tomatoes, capers, olives
Cewiche with fisi, lime, tabosco, ranw vegetmbiles, red onsion rings
Gallipoli red proun ceviche and leche de tigre
French Gillardecu oystiers

Aubergine gratin with smoked mozzarella, pistachios, sweet and sour cherry tomatoes
Fresh figs, capocollo and caramelized onion
Double cooked aubergine, stracciatella, semi-dried cherry tomatoes and basil oil
Patanegra black stamp 5j Sanchez Romero
Fried feta, honey and pine nuts
Fassona tartare, caramelized onion, salad, spicy mayonnaise

Cheese and pepper

Raviolini with cheese, pepper, lime, baby squid and basil oil
The tagliolino

Fresh lemon tagliolini with scampi tartare and Gallipoli prawns and stracciatella
The Chef's watercolor

Risotto with clams and smoked black tea, Gallipoli prawn tartare, dehydrated tomato, parsley powder and drops of red fruit soy reduction
Aglio e olio

"Pastificio dei Campi" linguine, garlic, oil and chili pepper, caper powder
The cavatello

Fresh cavatelli with aromatic herbs, creamed with 30-month Parmesan cheese, aubergine and beetroot powder and raw snapper
Classic

Spaghettone "Pastificio dei Campi", yellow abd red tomatoes, tomato powder

Appetizers
Fassona beef tartare and black truffle
Crostini with truffle butter and black truffle
Cream of potatoes and black truffle
Fried egg with black truffle
Burrata with black truffle
First
Risotto with black truffle creamed with Parmesan for 24 months (min. 2 servings)
Fresh tagliolino with black truffle
Seconds
Cooked pork b.t.with cream of potatoes with black truffle and black truffle
Veal cheek cooked at low temperature 96 hours with black truffle
Grilled wagyu steak, seasonal vegetables s.d.and black truffle

Appetizers: Fried egg with white truffle
Fassona beef tartare and white truffle
First: Risotto with white truffle creamed with Parmesan for 24 months (min. 2 servings)
Fresh tagliolino with white truffle
Seconds: Cooked pork b.t. with white truffle
Veal cheek cooked at low temperature 96 hours with white truffle

Catalan octopus

Crunchy octopus with Catalana of raw vegetables and fruit
The fried sea

Fried squid and Gallipoli prowns with julienned vegetables
From the boat...

Fresh sea fish, scampi, Gallipoli prawns grill, salt, steam, oven
The soup

From the boat red soup of filetted fish (s. d.) and croutons
Cheek

Veal cheek cooked 96 hours soy glazed with seasonal vegetables
Wagyu

Grilled wagyu steak and seasonal vegetables s. d.
Little pig

Piglet with tuna sauce cooked at low temperature, with aromas of Roman porchetta and baked tomato

The Scampi

Oven-baked Gallipoli-style scampi with bread crust, marinated salad
The fresh fish

Fresh fish s. d., crunchy breading, citrus mayonnaise, marinated salad
The squid

Gallipoli-style squid, country vegetables, rosemary mayonnaise