Capasanta

Pan-fried scallop on creamed roasted carrots and grilled leek

Trancio halibut

Halibut slice gratinated with panko and ginger asparagus cream

Pesce spada

Grilled swordfish slice with aubergine caponata and gazpacho chupito

Salmerino

Herb au gratin char fillet with cuttlefish ink sardinian semolina pasta and confit tomatoes

Ricciola

Steak of amberjack with marinade of Soia and ginger, YuzU pearls, leek – parsley oil

Capesante

Roasted scallops with carrots from the oven, asparagus tips and onion