| Caramelized onion tarta tatin with gorgonzola cheese and walnuts | 13€ |
| Calamari with buffalo stracciatella and aromatic herbs | 13€ |
| Salmon tartare with blueberry coulis and toasted cashew nuts | 13€ |
| Black Cod croquettes with dried tomato pesto | 13€ |
| King prawns in pistachio crust with mango chutney | 14€ |
| Three mini tartare: salmon, red tuna and sea bass | 18€ |
| Tartlet with goat mousse, pears with rum and Parma ham | 14€ |
| Octopus salad with cherry tomatoes, oranges and olives | 15€ |
| Raw mixed fish Oyster, Scampi, Red shrimp, tartare salmon, seabass red tuna | 30€ |
| Oyster Gillardeau | 6€ |
| Raw Scampi | 5€ |
| Red shrimp | 5.5€ |
| Sea bass carpaccio with tequilla vinaigrette and ginger gel | 16€ |
PRIMI
| Paccheri with sea bass, zucchini flowers, cherry tomato sauce and provola cheese | 16 € |
| Ravioli stuffed bufalo mozzarella , cherry tomatoes basil pesto and | 16 € |
| Black cod gnocchi with butter and sage souce, caper pesto and shellfish | 16€ |
| Linguine pasta with yellow tomato, cuttlefish and pecorino cheese | 18 € |
| Risotto with citrus, shrimp and burnt lemon gel | 16 € |
| Fusilli pasta with pumpkin cream, crunchy sausage and Grana Padano | 15 € |
MAIN COURSE
| Black Cod with pumpkin mousse, pomegranate, tapioca chips | 22 € |
| Salmon in citrus nougat crust, avocado with gran marnier | 22 € |
| Black tempura shrimps and avocado with herb mayonnaise and mango, cucumber, tomato salad | 22 € |
| Roasted octopus with potato salad and olive powder | 23 € |
| Pork fillet cooked at low temperature with nut, endive with orange souce | 21 € |
| Lamb ribs with potato pie and yellow cherry tomato cream | 25 € |
| Red tuna in poppy crust with carrots in three textures | 26 € |