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STARTERS

Lobster, vanilla flavoured Jerusalem artichokes, peas and asparagus

Tender creamy cuttlefish, “sconcigli” sea snails, leeks cream

and grey mullet “bottarga”

Scallops, crispy biscuit, apple cream and smoked potatoes

Veal cheek, foie gras escalope, tripe broth and “Purgatorio” beans

Tender creamy artichokes, “Pitzalis” ricotta cheese and cress cream

Organic poached egg, asparagus cream, “scorzone” truffle

and dried tomatoes

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FIRST COURSES

Risotto, pears, “Bracciano” pecorino cheese, “Sarawak” pepper

and broad beans from our garden

Fresh homemade “Tortelli” pasta filled with foie gras,

leek cream and pumpkin

“Campo dei Fiori” spaghetti pasta, “bottarga”, lemon

and broccoli from our garden

“Fregola sarda”, squids, artichokes and coffee powder

Fresh homemade “Fagotti” pasta filled with shellfish, clams,

asparagus and creamy bisque

“Risina” beans soup, cauliflower and small langoustine

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FISH MAIN COURSES

Sea bass, glasswort, salsify and spiced orange cream

Scorpion fish, smoked cauliflower and molluscs cream

Sautéed amberjack, mussels cream, artichokes and dill

Cod, violet potatoes cream, roasted pepper, anchovies

and olives from “Gaeta

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MEAT MAIN COURSES

Fillet of beef, “ras el hanout” flavoured eggplants and beetroot cream

Pigeon, foie gras cream, tender creamy shallots and endive

“Abbacchio IGP” lamb, “del Solco Dritto” chickpeas cream

and artichokes from our garden

Rib eye steak, potatoes with lard and sautèed spinach

(for two people)