Tullio

Meat and cheese board

Beet carpaccio, walnuts, balsamic, gorgonzola

Octopus, squid ink hummus

Vegetable soup, non-dairy

Air dried beef with arugula and parmesan

Freshly made burrata, tuscan tomato recipe, crunchy prosciutto, cherry tomatoes and balsamic vinegar 25 years

Mozzarella wrapped in phyllo dough, accompanied by 22 months aged Prosciutto di Parma

Arugula salad, shaved fennel, taggiasca olives, orange segments, lemon dressing

Chef Crudo of the day

Slow cooked filet mignon ragu

Homemade square spaghetti, pecorino romano dop scorza nera, black pepper

Homemade tagliolini with mascarpone and caviar

Hard Gragnando linguine with clams and taratti crumbles

Hard Gragnano candele with Genovese sauce (meat sauce) and parmesan fondue

Filet of Mediterranean seabass, mixed organic vegetables

Fried shrimp, calamari and polipetti

Atlantic salmon with cherry tomatoes, asparagus, picked onions, and mustard vinaigrette

8oz beed tenderloin with mashed potatoes and mixed mushroom sauce

Meat of the day

Catch of the day

Lemon sorbet, vodka, prosecco

Gelato made at the moment (flavor changes daily)

Passion fruit and white chocolate, aged balsamic

Tiramisu prepared tableside

Fried calamari, tartar sauce - the original Venetian street food

Local burratina, grilled peaches

Thin curled pasta, zucchini, provolone

Rigatoni with cream of eggplants, salty ricotta and sundried tomatoes

Cavatelli pasta with tomato sauce, Italian sausage and crispy speck

Cream filled fried doughnut dough

Shortcrust pastry, ricotta filled, candied fruits

Beet carpaccio, gorgonzola, nuts, balsamic

Mixed vegetables soup, dairy-free, vegan

Summer tuscan bread and tomato, onions, basil, olive oil and vinegar

Homemade cavatelli, tomato and basil

Rigatoni with cream of zucchini, fresh mozzarella and taggiasca olives

Eggplant parmigiana