Caravaggio

stuffed with imported sheep’s milk ricotta on a bed of San Marzano tomato coulis

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with green apples and Greek yogurt

with seasonal vegetables, cipollini onions and sundried tomato vinaigrette

with garlic and fresh tomato sauce

with melted parmigiano Reggiano cheese

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with spinach, mushrooms and red wine reduction

with ratatouille OR fresh peas and beans

with capers, spinach and lemon sauce

with mash potatoes and artichokes

Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato

Lady fingers, espresso, mascarpone cream and chocolate powder

Cream puffs stuffed with vanilla gelato and served with chocolate sauce

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with turnip salad, poppy seeds, Nori and lemon dressing

with guacamole, black radish, jalapeno, and grain mustard citrus dressing

with pickled onions, capers and wild arugula

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with fingerling potato puree, braised radicchio, mozzarella di bufala from Campana Italy and aged balsamic vinaigrette

with seasonal vegetables, cipollini onions and sun-dried vinaigrette

stuffed with imported sheep's milkd ricotta on a bed of San Marzano tomato coulis

assortment of capocollo, schiacciata milanese, smoked salame, sopresata, prosciutto di Parma San Michele and mozzarella di Bufala from Campana Italy

with black mission figs and aged port vinaigrette

organic Heirloom tomatoes, strawberries, mozzarella di Bufala from Campana Italy, avocado, wild arugula and lemon oregano dressing

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

with green apples and Greek yoghurt

with sweet peppers and scallops

with saffron, fresh mint and shrimps

with manila clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken livers and bacon

with seasonal black truffles and crab meat

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with five types of crushed nuts pesto in a tomato sauce

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and seasonal black truffles

with shaved parmigiano Reggiano cheese and veal jus

with clams in a white wine sauce

with seasonal vegetables, crab meat and shrimps

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with spinach and champagne emulsion

with cauliflower puree and cauliflower florets

salt crusted wild branzino with seasonal mixed vegetables

with wild mushrooms and lemon sauce

with ratatouille OR fresh peas and beans

with wild mushrooms and lemon sauce

with seasonal vegetables gratin and veal jus

with black seasonal truffles, prosciutto di Parma San Michele and melted fontina cheese

with heirloom tomato salad, broccoli rabe and shishito peppers

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb served with asparagus

served with brioche bread

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with guacamole, black radish, jalapeno, grain mustard and citrus dressing

with avocado and citrus vinaigrette

with pickled onions, capers and wild arugula

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard citrus

toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano

organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon oregano dressing

with black mission figs and aged port vinaigrette

stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis

fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette

seasonal vegetables, cipollini onions and mushrooms

frisée salad, bacon, poached egg and mustard vinaigrette

tomato coulis, smoked mozzarella, fresh basil and oregano

seasonal vegetables, fresh tomatoes, garlic and oil

with broccoli rabe, anchovies, bottarga and garlic

with white clam sauce

with homemade veal ragu, peas and mushrooms

quail eggs and bacon

cherry tomatoes and fresh basil

Italian mountain herbs and goat cheese

garlic and fresh tomato sauce

with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette

flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce

braised wild black bass with grilled ramps and light citrus emulsion

sauteed spinach

with arugula and tomato salad

with ratatouille OR San Marzano tomato coulis with peas and beans

with wild mushrooms and lemon sauce

thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

with turnip salad, poppy seeds, nori and lemon vinaigrette

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

hamachi, branzino, tuna, salmon and scallops

with bok choy and sweet chili sauce

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with melted pecorino cheese and black Gaeta Olives

with melted parmigiano reggiano cheese and black olives

stuffed with imported ricotta cheese on a bed of tomato coulis

with black truffles and parsley salad

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with seasonal vegetables, crab meat and shrimps

for two, with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with seasonal vegetables gratin, foie gras, and veal jus

spiced duck breast with foie gras and figs

for two, pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

for two, with broccoli rabe, roasted potatoes and red wine reduction

stuffed with imported sheep’s milk ricotta on a bed of San Marzano tomato coulis

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with green apples and Greek yogurt

with seasonal vegetables, cipollini onions and sundried tomato vinaigrette

with garlic and fresh tomato sauce

with melted parmigiano Reggiano cheese

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with spinach, mushrooms and red wine reduction

with ratatouille OR fresh peas and beans

with capers, spinach and lemon sauce

with mash potatoes and artichokes

Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato

Lady fingers, espresso, mascarpone cream and chocolate powder

Cream puffs stuffed with vanilla gelato and served with chocolate sauce

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with turnip salad, poppy seeds, Nori and lemon dressing

with guacamole, black radish, jalapeno, and grain mustard citrus dressing

with pickled onions, capers and wild arugula

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with fingerling potato puree, braised radicchio, mozzarella di bufala from Campana Italy and aged balsamic vinaigrette

with seasonal vegetables, cipollini onions and sun-dried vinaigrette

stuffed with imported sheep's milkd ricotta on a bed of San Marzano tomato coulis

assortment of capocollo, schiacciata milanese, smoked salame, sopresata, prosciutto di Parma San Michele and mozzarella di Bufala from Campana Italy

with black mission figs and aged port vinaigrette

organic Heirloom tomatoes, strawberries, mozzarella di Bufala from Campana Italy, avocado, wild arugula and lemon oregano dressing

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

with green apples and Greek yoghurt

with sweet peppers and scallops

with saffron, fresh mint and shrimps

with manila clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken livers and bacon

with seasonal black truffles and crab meat

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with five types of crushed nuts pesto in a tomato sauce

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and seasonal black truffles

with shaved parmigiano Reggiano cheese and veal jus

with clams in a white wine sauce

with seasonal vegetables, crab meat and shrimps

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with spinach and champagne emulsion

with cauliflower puree and cauliflower florets

salt crusted wild branzino with seasonal mixed vegetables

with wild mushrooms and lemon sauce

with ratatouille OR fresh peas and beans

with wild mushrooms and lemon sauce

with seasonal vegetables gratin and veal jus

with black seasonal truffles, prosciutto di Parma San Michele and melted fontina cheese

with heirloom tomato salad, broccoli rabe and shishito peppers

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb served with asparagus

served with brioche bread

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with guacamole, black radish, jalapeno, grain mustard and citrus dressing

with avocado and citrus vinaigrette

with pickled onions, capers and wild arugula

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard citrus

toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano

organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon oregano dressing

with black mission figs and aged port vinaigrette

stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis

fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette

seasonal vegetables, cipollini onions and mushrooms

frisée salad, bacon, poached egg and mustard vinaigrette

tomato coulis, smoked mozzarella, fresh basil and oregano

seasonal vegetables, fresh tomatoes, garlic and oil

with broccoli rabe, anchovies, bottarga and garlic

with white clam sauce

with homemade veal ragu, peas and mushrooms

quail eggs and bacon

cherry tomatoes and fresh basil

Italian mountain herbs and goat cheese

garlic and fresh tomato sauce

with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette

flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce

braised wild black bass with grilled ramps and light citrus emulsion

sauteed spinach

with arugula and tomato salad

with ratatouille OR San Marzano tomato coulis with peas and beans

with wild mushrooms and lemon sauce

thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

hamachi, branzino, tuna, salmon and scallops

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

stuffed with imported ricotta cheese on a bed of tomato coulis

with melted pecorino cheese and black Gaeta Olives

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with bok choy and sweet chili sauce

with black truffles and parsley salad

with figs, chestnuts and brioche bread

thinly sliced veal with tuna sauce, capers and cornichons

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with broccoli rabe, roasted potatoes and red wine reduction

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

with seasonal vegetables and veal jus

with sour cherry marmalade and fingerling potatoes

served with vanilla ganache and fresh raspberries

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

with turnip salad, poppy seeds, nori and lemon vinaigrette

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

hamachi, branzino, tuna, salmon and scallops

with bok choy and sweet chili sauce

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with melted pecorino cheese and black Gaeta Olives

with melted parmigiano reggiano cheese and black olives

stuffed with imported ricotta cheese on a bed of tomato coulis

with black truffles and parsley salad

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with seasonal vegetables, crab meat and shrimps

for two, with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with seasonal vegetables gratin, foie gras, and veal jus

spiced duck breast with foie gras and figs

for two, pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

for two, with broccoli rabe, roasted potatoes and red wine reduction

stuffed with imported sheep’s milk ricotta on a bed of San Marzano tomato coulis

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with green apples and Greek yogurt

with seasonal vegetables, cipollini onions and sundried tomato vinaigrette

with garlic and fresh tomato sauce

with melted parmigiano Reggiano cheese

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with spinach, mushrooms and red wine reduction

with ratatouille OR fresh peas and beans

with capers, spinach and lemon sauce

with mash potatoes and artichokes

Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato

Lady fingers, espresso, mascarpone cream and chocolate powder

Cream puffs stuffed with vanilla gelato and served with chocolate sauce

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with turnip salad, poppy seeds, Nori and lemon dressing

with guacamole, black radish, jalapeno, and grain mustard citrus dressing

with pickled onions, capers and wild arugula

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with fingerling potato puree, braised radicchio, mozzarella di bufala from Campana Italy and aged balsamic vinaigrette

with seasonal vegetables, cipollini onions and sun-dried vinaigrette

stuffed with imported sheep's milkd ricotta on a bed of San Marzano tomato coulis

assortment of capocollo, schiacciata milanese, smoked salame, sopresata, prosciutto di Parma San Michele and mozzarella di Bufala from Campana Italy

with black mission figs and aged port vinaigrette

organic Heirloom tomatoes, strawberries, mozzarella di Bufala from Campana Italy, avocado, wild arugula and lemon oregano dressing

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

with green apples and Greek yoghurt

with sweet peppers and scallops

with saffron, fresh mint and shrimps

with manila clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken livers and bacon

with seasonal black truffles and crab meat

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with five types of crushed nuts pesto in a tomato sauce

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and seasonal black truffles

with shaved parmigiano Reggiano cheese and veal jus

with clams in a white wine sauce

with seasonal vegetables, crab meat and shrimps

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with spinach and champagne emulsion

with cauliflower puree and cauliflower florets

salt crusted wild branzino with seasonal mixed vegetables

with wild mushrooms and lemon sauce

with ratatouille OR fresh peas and beans

with wild mushrooms and lemon sauce

with seasonal vegetables gratin and veal jus

with black seasonal truffles, prosciutto di Parma San Michele and melted fontina cheese

with heirloom tomato salad, broccoli rabe and shishito peppers

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb served with asparagus

served with brioche bread

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with guacamole, black radish, jalapeno, grain mustard and citrus dressing

with avocado and citrus vinaigrette

with pickled onions, capers and wild arugula

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard citrus

toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano

organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon oregano dressing

with black mission figs and aged port vinaigrette

stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis

fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette

seasonal vegetables, cipollini onions and mushrooms

frisée salad, bacon, poached egg and mustard vinaigrette

tomato coulis, smoked mozzarella, fresh basil and oregano

seasonal vegetables, fresh tomatoes, garlic and oil

with broccoli rabe, anchovies, bottarga and garlic

with white clam sauce

with homemade veal ragu, peas and mushrooms

quail eggs and bacon

cherry tomatoes and fresh basil

Italian mountain herbs and goat cheese

garlic and fresh tomato sauce

with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette

flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce

braised wild black bass with grilled ramps and light citrus emulsion

sauteed spinach

with arugula and tomato salad

with ratatouille OR San Marzano tomato coulis with peas and beans

with wild mushrooms and lemon sauce

thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

hamachi, branzino, tuna, salmon and scallops

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

stuffed with imported ricotta cheese on a bed of tomato coulis

with melted pecorino cheese and black Gaeta Olives

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with bok choy and sweet chili sauce

with black truffles and parsley salad

with figs, chestnuts and brioche bread

thinly sliced veal with tuna sauce, capers and cornichons

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with broccoli rabe, roasted potatoes and red wine reduction

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

with seasonal vegetables and veal jus

with sour cherry marmalade and fingerling potatoes

served with vanilla ganache and fresh raspberries

fresh English green pea soup with parmigiano crostini and parmigiano foam

Assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad

raw slices of Salmon, Tuna, Hamachi, Fluke, and Uni

with peas, fava beans, morels, asparagus and prosciutto di Parma

mixed green salad with blood orange, avocado, chick peas, carrots, walnuts, dates, beets, fennel, cucumber and cherry tomatoes

burrata with blood orange, capers, hazelnuts and micro greens salad

white asparagus with morel mushrooms ragu, quail eggs and parmigiano foam

zucchini flowers stuffed with roman sheep's milk ricotta cheese with a warm tomato sauce

artichokes with melted pecorino Romano cheese and Gaeta olives

assortment of capocollo, schiacciata, smoked salame, sopresata, schiacciata milanese, prosciutto di parma san michele, and mozzarella di Bufala Campana

warm seafood medley with spring vegetables and sun-dried tomato vinaigrette

risotto with porcini, bacon and chicken liver

zucchini, zucchini flowers, basil and Provolone del Monaco

lemon risotto with saffron, fresh mint and topped with shrimp

with manilla clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

gnocchi with fresh tomato sauce, smoked mozzarella, wild Italian oregano and fresh basil

ravioli filled with sheep's milk ricotta and fresh tomato sauce

spaghetti with melted pecorino Romano cheese and crushed black peppercorn

homemade cavatelli with lamb ragu, fresh tomatoes and sweet red peppers

fettuccine with veal ragu, mixed wild mushrooms and fresh peas

pappardelle with rabbit ragu and asparagus

homemade capellini with spring vegetables, crab meat and shrimps

linguini with clams in a white wine sauce

lasagne with meat ragu and Besciamella sauce

salmon lasagna with mozzarella and asparagus

fillet of branzino with spring vegetables and mustard-grapefruit sauce

crispy soft-shell crabs with roasted asparagus, asparagus puree, fava beans and ramps

wild king salmon with roasted spring garlic, spring onions, fava beans in a red wine sauce

chicken meatballs with tomato sauce, fresh peas and cannellini beans

roasted veal chop with spring onions, gem lettuce and morel mushrooms

pistachio crusted rack of lamb with roasted peppers and fresh mint

with seared potato gnocchi, Brussel sprouts, shaved black truffle, and an emulsified sauce infused with foie gras and sherry vinegar

with parsnips puree

with broccoli rabe and roasted fingerling potatoes

grain pie with ricotta cheese and candied orange

with passion fruit

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

with turnip salad, poppy seeds, nori and lemon vinaigrette

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

hamachi, branzino, tuna, salmon and scallops

with bok choy and sweet chili sauce

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with melted pecorino cheese and black Gaeta Olives

with melted parmigiano reggiano cheese and black olives

stuffed with imported ricotta cheese on a bed of tomato coulis

with black truffles and parsley salad

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with seasonal vegetables, crab meat and shrimps

for two, with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with seasonal vegetables gratin, foie gras, and veal jus

spiced duck breast with foie gras and figs

for two, pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

for two, with broccoli rabe, roasted potatoes and red wine reduction

stuffed with imported sheep’s milk ricotta on a bed of San Marzano tomato coulis

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with green apples and Greek yogurt

with seasonal vegetables, cipollini onions and sundried tomato vinaigrette

with garlic and fresh tomato sauce

with melted parmigiano Reggiano cheese

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with spinach, mushrooms and red wine reduction

with ratatouille OR fresh peas and beans

with capers, spinach and lemon sauce

with mash potatoes and artichokes

Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato

Lady fingers, espresso, mascarpone cream and chocolate powder

Cream puffs stuffed with vanilla gelato and served with chocolate sauce

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with turnip salad, poppy seeds, Nori and lemon dressing

with guacamole, black radish, jalapeno, and grain mustard citrus dressing

with pickled onions, capers and wild arugula

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with fingerling potato puree, braised radicchio, mozzarella di bufala from Campana Italy and aged balsamic vinaigrette

with seasonal vegetables, cipollini onions and sun-dried vinaigrette

stuffed with imported sheep's milkd ricotta on a bed of San Marzano tomato coulis

assortment of capocollo, schiacciata milanese, smoked salame, sopresata, prosciutto di Parma San Michele and mozzarella di Bufala from Campana Italy

with black mission figs and aged port vinaigrette

organic Heirloom tomatoes, strawberries, mozzarella di Bufala from Campana Italy, avocado, wild arugula and lemon oregano dressing

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

with green apples and Greek yoghurt

with sweet peppers and scallops

with saffron, fresh mint and shrimps

with manila clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken livers and bacon

with seasonal black truffles and crab meat

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with five types of crushed nuts pesto in a tomato sauce

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and seasonal black truffles

with shaved parmigiano Reggiano cheese and veal jus

with clams in a white wine sauce

with seasonal vegetables, crab meat and shrimps

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with spinach and champagne emulsion

with cauliflower puree and cauliflower florets

salt crusted wild branzino with seasonal mixed vegetables

with wild mushrooms and lemon sauce

with ratatouille OR fresh peas and beans

with wild mushrooms and lemon sauce

with seasonal vegetables gratin and veal jus

with black seasonal truffles, prosciutto di Parma San Michele and melted fontina cheese

with heirloom tomato salad, broccoli rabe and shishito peppers

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb served with asparagus

served with brioche bread

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with guacamole, black radish, jalapeno, grain mustard and citrus dressing

with avocado and citrus vinaigrette

with pickled onions, capers and wild arugula

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard citrus

toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano

organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon oregano dressing

with black mission figs and aged port vinaigrette

stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis

fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette

seasonal vegetables, cipollini onions and mushrooms

frisée salad, bacon, poached egg and mustard vinaigrette

tomato coulis, smoked mozzarella, fresh basil and oregano

seasonal vegetables, fresh tomatoes, garlic and oil

with broccoli rabe, anchovies, bottarga and garlic

with white clam sauce

with homemade veal ragu, peas and mushrooms

quail eggs and bacon

cherry tomatoes and fresh basil

Italian mountain herbs and goat cheese

garlic and fresh tomato sauce

with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette

flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce

braised wild black bass with grilled ramps and light citrus emulsion

sauteed spinach

with arugula and tomato salad

with ratatouille OR San Marzano tomato coulis with peas and beans

with wild mushrooms and lemon sauce

thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

hamachi, branzino, tuna, salmon and scallops

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

stuffed with imported ricotta cheese on a bed of tomato coulis

with melted pecorino cheese and black Gaeta Olives

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with bok choy and sweet chili sauce

with black truffles and parsley salad

with figs, chestnuts and brioche bread

thinly sliced veal with tuna sauce, capers and cornichons

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with broccoli rabe, roasted potatoes and red wine reduction

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

with seasonal vegetables and veal jus

with sour cherry marmalade and fingerling potatoes

served with vanilla ganache and fresh raspberries

fresh English green pea soup with parmigiano crostini and parmigiano foam

Assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad

raw slices of Salmon, Tuna, Hamachi, Fluke, and Uni

with peas, fava beans, morels, asparagus and prosciutto di Parma

mixed green salad with blood orange, avocado, chick peas, carrots, walnuts, dates, beets, fennel, cucumber and cherry tomatoes

burrata with blood orange, capers, hazelnuts and micro greens salad

white asparagus with morel mushrooms ragu, quail eggs and parmigiano foam

zucchini flowers stuffed with roman sheep's milk ricotta cheese with a warm tomato sauce

artichokes with melted pecorino Romano cheese and Gaeta olives

assortment of capocollo, schiacciata, smoked salame, sopresata, schiacciata milanese, prosciutto di parma san michele, and mozzarella di Bufala Campana

warm seafood medley with spring vegetables and sun-dried tomato vinaigrette

risotto with porcini, bacon and chicken liver

zucchini, zucchini flowers, basil and Provolone del Monaco

lemon risotto with saffron, fresh mint and topped with shrimp

with manilla clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

gnocchi with fresh tomato sauce, smoked mozzarella, wild Italian oregano and fresh basil

ravioli filled with sheep's milk ricotta and fresh tomato sauce

spaghetti with melted pecorino Romano cheese and crushed black peppercorn

homemade cavatelli with lamb ragu, fresh tomatoes and sweet red peppers

fettuccine with veal ragu, mixed wild mushrooms and fresh peas

pappardelle with rabbit ragu and asparagus

homemade capellini with spring vegetables, crab meat and shrimps

linguini with clams in a white wine sauce

lasagne with meat ragu and Besciamella sauce

salmon lasagna with mozzarella and asparagus

fillet of branzino with spring vegetables and mustard-grapefruit sauce

crispy soft-shell crabs with roasted asparagus, asparagus puree, fava beans and ramps

wild king salmon with roasted spring garlic, spring onions, fava beans in a red wine sauce

chicken meatballs with tomato sauce, fresh peas and cannellini beans

roasted veal chop with spring onions, gem lettuce and morel mushrooms

pistachio crusted rack of lamb with roasted peppers and fresh mint

with seared potato gnocchi, Brussel sprouts, shaved black truffle, and an emulsified sauce infused with foie gras and sherry vinegar

with parsnips puree

with broccoli rabe and roasted fingerling potatoes

grain pie with ricotta cheese and candied orange

with passion fruit

with summer truffle parmesan and rucola

with turnip salad, poppy seeds, Nori and lemon dressing

with guacamole, black radish, jalapeño and grain mustard citrus dressing

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

organic Heirloom tomatoes, strawberries, mozzarella di Bufala Campana, avocado, wild rucola and lemon oregano dressing

with blood orange, walnut, dates, beets, fennel, cucumber, goat cheese, cherry tomatoes, avocado, carrots and walnut dressing

with black mission figs and aged port vinaigrette

with green apples and greek yoghurt

assortment of capocollo, schiacciata piccante, smoked salame, soppressata, schiacciata milanese, Italian giardiniera and mozzarella di Bufala Campana

stuffed with imported sheep's milk ricotta on a bed of San Marzano tomato coulis

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomatoes vinaigrette

with seasonal vegetables, cipollini onions and sun-dried tomato vinaigrette

with sweet peppers and scallops

with saffron, fresh mint and shrimps

with manilla clams, Prince Edward Island Mussels, Mediterranean red shrimp and calamari

with chicken liver and bacon

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with five types of crushed nuts pesto in a tomato sauce

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with shaved parmigiano reggiano cheese and veal jus

with clams in a white wine sauce

with Lamb Ragu and bell peppers

with roasted beets, horseradish and sherry vinaigrette

with cannellini beans and broccoli rabe

with cauliflower puree and cauliflower florets

with seasonal mixed vegetables and red wine reduction

with corn, crab meat and ramps

with fresh tomato sauce, peas and cannellini beans

with wild mushrooms and lemon sauce

with seasonal vegetables gratin and veal jus

with black summer truffles, prosciutto di Parma and melted fontina cheese

with heirloom tomatoes salad, broccoli rabe and shishito peppers

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb served with asparagus

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

with turnip salad, poppy seeds, nori and lemon vinaigrette

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

hamachi, branzino, tuna, salmon and scallops

with bok choy and sweet chili sauce

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with melted pecorino cheese and black Gaeta Olives

with melted parmigiano reggiano cheese and black olives

stuffed with imported ricotta cheese on a bed of tomato coulis

with black truffles and parsley salad

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with seasonal vegetables, crab meat and shrimps

for two, with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with seasonal vegetables gratin, foie gras, and veal jus

spiced duck breast with foie gras and figs

for two, pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

for two, with broccoli rabe, roasted potatoes and red wine reduction

stuffed with imported sheep’s milk ricotta on a bed of San Marzano tomato coulis

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with toasted hazelnuts, Manchego cheese and hazelnut vinaigrette

with green apples and Greek yogurt

with seasonal vegetables, cipollini onions and sundried tomato vinaigrette

with garlic and fresh tomato sauce

with melted parmigiano Reggiano cheese

with tomato sauce, smoked mozzarella, fresh basil, onion and oregano

with guanciale, onions and cherry tomatoes

with veal ragu, wild mushrooms and black truffles

with melted pecorino Romano cheese, crushed black peppercorns, lemon zest and horseradish

with spinach, mushrooms and red wine reduction

with ratatouille OR fresh peas and beans

with capers, spinach and lemon sauce

with mash potatoes and artichokes

Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato

Lady fingers, espresso, mascarpone cream and chocolate powder

Cream puffs stuffed with vanilla gelato and served with chocolate sauce

served with brioche bread

assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

with guacamole, black radish, jalapeno, grain mustard and citrus dressing

with avocado and citrus vinaigrette

with pickled onions, capers and wild arugula

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard citrus

toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano

organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon oregano dressing

with black mission figs and aged port vinaigrette

stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis

fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette

seasonal vegetables, cipollini onions and mushrooms

frisée salad, bacon, poached egg and mustard vinaigrette

tomato coulis, smoked mozzarella, fresh basil and oregano

seasonal vegetables, fresh tomatoes, garlic and oil

with broccoli rabe, anchovies, bottarga and garlic

with white clam sauce

with homemade veal ragu, peas and mushrooms

quail eggs and bacon

cherry tomatoes and fresh basil

Italian mountain herbs and goat cheese

garlic and fresh tomato sauce

with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette

flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce

braised wild black bass with grilled ramps and light citrus emulsion

sauteed spinach

with arugula and tomato salad

with ratatouille OR San Marzano tomato coulis with peas and beans

with wild mushrooms and lemon sauce

thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil

with celery root and black truffles

assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette

hamachi, branzino, tuna, salmon and scallops

winter greens, dates, goat cheese, red onions, cucumbers, tomatoes and figs

with black truffles, rucola, parmigiano reggiano cheese and balsamic vinaigrette

stuffed with imported ricotta cheese on a bed of tomato coulis

with melted pecorino cheese and black Gaeta Olives

octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

with bok choy and sweet chili sauce

with black truffles and parsley salad

with figs, chestnuts and brioche bread

thinly sliced veal with tuna sauce, capers and cornichons

melted pecorino Romano cheese, cracked black peppercorns, lemon zest and horseradish

with sweet bell pepper puree

with pistachio pesto, basil and rock shrimps

in a spicy tomato sauce

with chicken livers and bacon

with black truffles and veal jus

with lamb ragu, fresh tomatoes and bell peppers

with beef ragu and red onions

with roasted beets, horseradish and sherry vinaigrette

braised wild black bass with champagne emulsion

with cauliflower puree and cauliflower florets

with prosciutto di Parma, melted fontina cheese and black truffles

with broccoli rabe, roasted potatoes and red wine reduction

spiced duck breast with foie gras and figs

pistachio crusted rack of lamb with homemade yoghurt and eggplant puree

with seasonal vegetables and veal jus

with sour cherry marmalade and fingerling potatoes

served with vanilla ganache and fresh raspberries

fresh English green pea soup with parmigiano crostini and parmigiano foam

Assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette

duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad

raw slices of Salmon, Tuna, Hamachi, Fluke, and Uni

with peas, fava beans, morels, asparagus and prosciutto di Parma

mixed green salad with blood orange, avocado, chick peas, carrots, walnuts, dates, beets, fennel, cucumber and cherry tomatoes

burrata with blood orange, capers, hazelnuts and micro greens salad

white asparagus with morel mushrooms ragu, quail eggs and parmigiano foam

zucchini flowers stuffed with roman sheep's milk ricotta cheese with a warm tomato sauce

artichokes with melted pecorino Romano cheese and Gaeta olives

assortment of capocollo, schiacciata, smoked salame, sopresata, schiacciata milanese, prosciutto di parma san michele, and mozzarella di Bufala Campana

warm seafood medley with spring vegetables and sun-dried tomato vinaigrette

risotto with porcini, bacon and chicken liver

zucchini, zucchini flowers, basil and Provolone del Monaco

lemon risotto with saffron, fresh mint and topped with shrimp