Chef Stefano Manganiello

Baby mozzarelle filled with tomato chutney, basil oil and bread sponge

Slow cooked veal carpaccio, labneh, capers and raisins puree

Fresh spaghetti "alla chitarra", hazelnut pesto and guanciale cream

Risotto with leek cream, liquorice and nutmeg

Celeriac steak, coffee and mushrooms reduction, cardoncelli mushrooms

Beef filet, bernaise foam and fennel au gratin

Gorgonzola creme brulee and pears

White chocolate entremet, seasonal fruit and basil

Baccalà "alla vicentina" with sweet and sour cucumber sticks

Herbs gravlax, red cabbage julienne and lime zest

Seared scallops, light bernaise, confit garlic and squid ink tuille

Ravioli filled with crab, saffron broth and spring onions

Squid ink spaghettoni with lime and cured prawns tartare

Marinated mackerel, pecorino cheese, dark chocolate and pears

Monkfish crépinette, potato fondant, white baslamic vinegar foam

Jumbo prawns in beurre noisette, pomegranate glaze, capers and fresh dill

Citron tart, italian merangue and pink pepper

Blueberry mousse, lavender and milk meringue, chestnut honey

Mango lime dessert, fresh mango, mint

Foie gras, green apples and brioche bread

"fake broad beans" , liver parfait, olives and parsley

Crunchy rice cake, "Scottona" tartare, shallots and spicy mayo

Cappellacci filled with oxtail, mushroom broth and crispy onions

Taglioni with bone marrow emulsion and rosemary

Chicken legs ballotine, truffle and marsala wine reduction

Slow cooked pork loin with andalusian sauce, stewed fennel and smoked apple puree

Lamb filet, sesame seeds, crispy kale and celeriac

Pineapple suzette

Drunk pears with ciocolate and coconut

Chocolate, whiskey and dates entremet