Culatello, finocchiona, bresaola, sua Maestro Il Nero, queso Gorgonzola, pecorino Gran Sardo y queso Taleggio.

120 g burrata with sun-dried tomato pesto and toasted hazelnuts.

Thin slices of slow-cooked veal with homemade tuna mayonnaise and caper berries.

Italian rice balls made with Aquarello rice and stuffed with beef cheek, ricotta and truffle. 2 pieces.

Mixed greens, fresh fennel, toasted pine nuts, yogurt dressing, Parmesan shavings, fresh feta cheese, and EVOO.

Thinly sliced butter fish with a citrus vinagrette and mandarin.

Sliced red tuna with sun-dried tomato vinaigrette, balsamic vinegar, and roasted garlic.

Thin slices of Black Angus, truffle vinaigrette, Grana Padano, lime, and EVOO.

Thinly sliced kampachi, cured in the gravlax style, served over beet carpaccio, blood orange supremes, and red berries, accompanied by a yuzu and extra virgin olive oil dressing.

San Marzano tomato, garlic, and oregano.

San Marzano tomato, fior di latte, basil, oregano, and EVOO.

San Marzano tomato, fior di latte, anchovy, and oregano.

Fior di latte, porchetta, baked potato, and Parmesan.

San Marzano tomato, mozzarella, spianata, peperoncini, and caramelized onion. (spicy)

Pesto and ricotta cream, roasted pepper, artichoke, Taggiasca olive, fried eggplant, and stracciatella.

Gorgonzola cream, fior di latte, Parmesan, scamorza, and tomato jam.

Roasted pumpkin cream, arugula, cherry tomatoes and fresh burrata.

Fior di latte, porchetta, sautéed mushrooms,sun-dried tomatoes, and caramelized onion.

Slightly spicy tomato sauce, bell peppers, oregano, fresh pepper, and maple syrup.

Truffle and ricotta cream, sautéed portobellos, stracciatella and hazelnuts.

Grana Padano and Pecorino chesse sauce, fresh pepper and 30g of Oscietra caviar

Fresh pasta with pecorino, guanciale, Parmesan, and black pepper.

Traditional Bolognese ragù.

Fresh pasta with pomodoro, guanciale, pecorino, and black pepper.

Fresh pasta with slow-cooked short ribs in their own jus and Sardinian pecorino.

Fresh stuffed pasta with sun-dried tomato emulsion, Parmesan cheese, pear, and basil.

Fresh pasta with fresh clams, white wine, garlic, and EVOO.

Ravioli stuffed with funghi and cheese, served with boletus truffle cream

Emulsion of Pecorino Romano and freshly ground black pepper, topped with 30g of Oscietra Caviar.

Lobster Agnolotti with american sauce and sweet nuts.

Aquarello rice with ´nduja, ricotta cheese, and caramelized tomato.

Creamy Aquarello rice with truffle, seasonal mushrooms, and Parmesan.

Crispy veal milanese stuffed with ham and cheese, topped with pomodoro sauce and gratinated mozzarellla. Served with poached egg.

Oven-baked sea bass with garlic shoots, herbs, and lemon.

Lamb shank in its jus, pumpkin mash, sage emulsion, and Parmesan.

Oscietra Supreme Caviar 30grs.

70% Dark chocolate and hazelnut cake served with vanilla ice cream.

Smooth mascarpone cream and ladyfingers soaked in Italian espresso.

Ferrero chocolate, mascarpone, Bourbon vanilla, passion fruit, pistachio, and espresso coffee.

Traditional dough filled with hazelnut cream, tosted pistachos and pistachio ince cream.

Sua Maestro Il Nero, Gorgonzola cheese, Gran Sardo Pecorino, Taleggio cheese, fresh grapes, homemade apple compote, caramelized walnuts, and Sardo bread.