Argentine and pink shrimp catalana lightly seared, with crispy greens and shellfish citronette (4)

Salmon tartare and mango citronette (9)

with hazelnut, red wine jus and lime mayonnaise (5; 8)

Pink spot veal with tuna sauce and caper fruit (8;9;10)

Saccottino di Pasta Fillo stuffed with porcini mushroom mantecato on a fondue of Toma Piemontese with Saffron (1;2)

paccheri with tomato sauce, shellfish and catch of the day (1;3;4;6;8;9)

Saffron risotto whipped with marrow with Burola (raw salami paste selection Marco d'Oggiono) (2,7,8)

Pistacho pesto, raw tuna and stracciatella cheese (1;2;5;9)

Homemade ravioli stuffed with perch salted in butter and sage. (1,2,8,9)

Potato and nettle gnocchi, truffled chanterelles and scamorza fondue (1;2;8)

Sea bass fillet with zucchini scapece (9; 13)

Filet of Fassona Piemontese with vegetable caponata

Octopus cooked at low temperature, with friarielli (a type of Italian Spinach) (7;9;11)

FASSONA PIEMONTESE (Italy) or RED QUEEN (Ireland) or JUAN NAVARRO (Spain) with baked potatoes, grilled vegetables and cannellini beans

Grilled ribeye beef, with demiglacé and roasted potatoes