FINE DINING
APPETIZERS
VITELLO
Cold sliced veal round, tuna sauce, puff pastry and bell pepper mayo.
BRANZINO
Crudo on gazpacho sauce, green pea sprouts, soy dressing
CAPRESE
A modern way to serve mozzarella , tomato and basil.
MELANZANA
“ My “ eggplant parmigiana.
SALADS
VARESE
Red beets, goat cheese, mache, pecan, extra virgin olive oil, black pepper, bread crumbs.
COMO
Watermelon carpaccio, pistachos, roe, caviar, radicchio, extra virgin olive oil.
MILANO
Mixed greens, cherry tomato confit, shaved grana padano, apple vinegar.
ROMA
Grilled bell peppers, chicken breast, frisee salad, baby arugula salad, italian dressing.
PASTAS
RICE
Risotto with shrimp tartare, rock fish reduction, rosemary powder.
SPAGHETTI
Manilla clams, tomato, garlic, lemon foam.
TONNARELLI
Cacio e pepe.
RAVIOLI
Ricotta and spinach, lobster sauce.
MAIN COURSE
BEEF
Braised short ribs, spinach and potato puree.
LAMB
Grilled chops ”scottadito”, vegetables and Maldon sea salt.
SALMON
Double cooking, cauliflower, steamed bok choi.
RED SNAPPER
Poached into a classic and light livornese sauce.