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Starters and first courses

TO START


Poached egg glazed in chicken mayonnaise, salad of asparagus and anchovies “al verde”

65 €


King prawn tails, strips of Colonnata lard, Saffron sauce and shallots “in scapece”

95 €


Chopped raw beef, sweet and sour eel, sea urchins, celery and almond cream

75 €


Amberjack slightly smoked and then marinated; Tuscan pesto spheres and aubergines with thyme

90€


 

PASTA


Spaghetti alla chitarra with seafood, bread crumbs and grey mullet botargo

80 €


“Linguine” pasta whipped with little peas butter, scampi with mint, jelly of raw ham and stracciatella (a kind of Burrata)

90 €


Risotto with roasted pepper juice, marrow à la plancha and fried capers

75 €


Ravioli filled with stewed capon, its giblets like a “cibreo” and salty ricotta

70 €


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