Appetizer

Small buffalo milk brioche with smoked tuna patee

Starter

Amberjack cannoli with bread in tomato soup, cucumber sauce and roasted pear

Variation of 4 by 4 raw shellfish and crustacean with gazpacho of green peppers and apple

First course

Total green whole wheat risotto with seafood genovese, acidulated red fruit compote and wild herbs

Vesuvio with sea extract

Second course

Kamado smoked squid with innards in its juice and brie fondue

Pre dessert

Lemon and passion fruit sorbet with white almond foam

Dessert

Apricot and caramel

Dessert

Our finishing course

Start time 8.30 pm

Reservation requests

+39 393 05 70 690