Grated scallops with seaweed and clams, served with sea asparagus and Sardinian flatbread

Traditional eggplant parmigiana

Slow-cooked octopus with a cream of smoked potatoes and pumpkin

Red tuna tartare with tomatoes, capers and olives

Sea bass cubes marinated with Montoro onion and lemon, with a revisited salad

Marchigiana beef tartare with black summer truffle, quail egg, escarole and provolone cheese

Breaded burrata cheese with Jerusalem artichoke and vegetables ratatuille

Stuffed zucchini flowers with buffalo ricotta cheese, mozzarella cheese and basil, served with a tomato mayonnaise

Homemade ravioli filled with buffalo mozzarella cheese, served with a cherry tomato sauce and basil pesto

Ricotta cheese traditional Ndunderi gnocchi, with veal meatballs, red and yellow cherry tomatoes and provolone cheese

Spaghetti with red and black garlic, chili peppers and anchovies, served with a crunchy crumble of Neapolitan tarallo

Pasta with potatoes, provolone del monaco cheese and black summer truffle

Risotto wth green peppers, slightly smoked red prawns and its bisque

Paccheri pasta with lobster sauce

Creamy lemon linguine pasta, with basil and pecorino cheese

Snapper cooked in a light tomato sauce, with vegetables and scampi

Red mullet citrus flavored with red prawns, potatoes and mozzarella cheese

Sea bass baked in a wild fennel flavoured salt crust, served with seasonal vegetables (2 servings)

Beef fillet stuffed with escarole, served with roasted cherry tomatoes cream and seafood stew

Slow cooked glazed pork with herbs and potatoes and apples terrine

Grated lamb fillet with basil and peppers

Beef fillet, with fois gras, summer truffle, buttered spinach, pinenuts and raisins

Fried chicken breast stuffed with buffalo ricotta cheese, marjoram and lemon, served grilled zucchini and mint

Homemade seitan steak served with black lemon and baby spinach

Breaded and fried eggplant, with chickpeas cheese, black truffle and avocado salad with mint

Homemade vegan meatballs with glazed vegetables, roasted celery root cream and hazelnuts