| Caramelized onion tarta tatin with gorgonzola cheese and walnuts | 12 € |
| Calamari with buffalo stracciatella and aromatic herbs | 12 € |
| Mackerel with tomato tartare raspberry with balsamic vinegar, green sauce and paprika sponge | 12 € |
| Black Cod croquettes with dried tomato pesto | 12 € |
| King prawns in pistachio crust with mango chutney | 13 € |
| Salmon tartar with toasted almonds and toasted cereal bread | 13 € |
| Tartlet with goat mousse, pears with rum and Parma ham | 13 € |
| Octopus salad with cherry tomatoes, oranges and olives | 14 € |
| Raw mixed fish Oyster, Scampi, Red shrimp, tartare salmon, seabass red tuna | 30 € |
| Oyster Gillardeau | 5,5 € |
| Raw Scampi | 5 € |
| Red shrimp | 5.5 € |
| Sea bass tartare with mango and poppy seeds | 16 € |
PRIMI
| Paccheri with sea bass, zucchini flowers, cherry tomato sauce and provola cheese | 15 € |
| Eggplant gnocchi with cherry tomatoes, stracciatella and pistachio | 13 € |
| Black Cod ravioli with broad bean cream and olive powder | 15 € |
| Linguine pasta with yellow and red tomatoes, prawn tartare and basil oil | 16 € |
| Risotto with citrus, shrimp and burnt lemon gel | 16 € |
| Tonnarelli (home-made spaghetti) pasta with pecorino cheese and crispy bacon | 13 € |
MAIN COURSE
| King prawns in kataifi pasta with mixed salad, yogurt and honey | 19 € |
| Sea bass fillet with cherry tomatoes, capers and rucola coulis | 21 € |
| Pistachio crusted salmon with fresh salad | 21 € |
| Roasted octopus glazed in barbeque sauce with cauliflower in three textures | 22 € |
| Pork fillet cooked at low temperature with nut, endive with orange souce | 21 € |
| Cotoletta milanese with rucola and cherry tomatoes | 26 € |