Nerea

Fried eggplant, stracciatella cheese, basil pesto, cherry tomatoes sauce

Tuna tartare, avocado mousse, mango drops, ravanelli chips toasted almond

Chilled tomato and vegetable soup

Mixed Fish marinated in Ponzu Sauce, Red Onion, Cucumber, Bell Pepper

Prime Beef Carpaccio marinated with Wild Herbs

Chef's selection of Italian imported cured meats cheeses

Fried calamari, shrimp, zucchini

Grilled Octopus served with sautéed broccoli rabe and stracciatella cheese

Seared Scallops with Kale Pesto Sunchoke

Veal, Tuna Cream, Capers, Quail Eggs Caviar + $6 add caviar

Paccheri pasta from Gragnano tossed with a medley of Mixed Seafood

Risotto with Italian sausage, asparagus, smoked Neapolitan provola Parmigiano Reggiano aged 48 months

Linguine from Gragnano with Pecorino Romano cheese, black pepper and truffle shavings

Tubetti pasta with zucchini, Provolone cheese, Parmigiano Reggiano foam mint oil

Homemade Thirty-Three Yolk Pasta with traditional Beef Ragù from Modena

Spaghetti, cherry tomato sauce, Parmigiano Reggiano cheese sauce, 24 karat gold leaf

Served with sautéed broccoli rabe, red reduction roast potatoes

Mediterranean sea bass from Greece in red pepper sauce, served with asparagus

Rolled Roast Chicken stuffed with Black Truffle and smoked Neapolitan Provola Cheese

Romaine lettuce, Sweet Sour Salmon, Salmon Caviar, Parmigiano Reggiano cheese

Tomatoes, Imported Burrata cheese, Cucumber, Red onion, Black Olives, Focaccia Croutons, and Fried Chickpeas

Watermelon, Mixed Greens, Grape Tomatoes, Pistachios, and Pecorino in Balsamic Dressing

Pastry assortment

Traditional upsidedown caramelized apples tart

Dacquoise biscuit, hazelnut crunch, chocolate mousse and gold leaf.

Shortcrust pastry and lemon cream

A buttery cookie base topped with mousse made of fresh cream with a heart of raspberry and strawberry sauce finished with a white chocolate glaze

Traditional tiramisù made with espresso soaked ladyfingers and mascarpone cream, dusted with cocoa powder

Selection of Italian gelato