Starters

Raw cuttlefish tagliolini, courgette cream, bottarga and lemon caviar

Marinated sea bass with citrus gel, radish and daikon

Marinated lobster salad with yellow baby tomatoes and cucumbers centrifuge

Organic 62° soft egg with baby spinach, walnuts and black truffle

Red meat tartare with yolk foam and roasted ginger mayonnaise

First courses

Spaghetti with clams and sea urchin pulp

Red prawns and saffron risotto with oyster cream and beluga caviar

Scallop tortelli with herbs in nori seaweed vegetable broth

Ravioli stuffed with scampi, lime and mascarpone

Bigoli with Venetian lagoon wild duck ragù

Second courses

Seared red tuna on local artichoke bottom with katsuobushi and toasted butter

Turbot fish with agretti, salicornia and seafood emulsion

Eel with whiskey, apple sauce and horseradish

Grey mullet slice, salted saffron jam and baby vegetables

Roast beef fillet with potato millefeuille and Amarone sauce

Desserts

Yogurt and passion fruit forest bouquet with raspberry sorbet, pistachio crumble and baby meringues

Babà with rum, cinnamon, licorice and mascarpone ice cream

Coconut mousse with pineapple and mango heart

Gianduia chocolate cubes with mandarin and rosemary sauce

Cat’s tongue biscuits with Chantilly cream and berries with balsamic vinegar

Homemade sorbets

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