Silken crushed potatoes with gently braised leeks, garlic-scented spinach, tender poached prawns, and a delicate black truffle sauce.

Lightly seared tuna tataki, rare at the core, with basil-scented peeled red peppers, soy sauce caramel, and frozen cubes of pineapple, lime, and mint.

Roasted petite scallops with organic young aromatic greens and sprouts, pink grapefruit, and a ginger and pink peppercorn citronette.

Classic beef tartare, traditionally seasoned (mustard, onion, capers, anchovy, parsley, olive oil, salt, and pepper), served with warm soft-scrambled egg, arugula, and balsamic vinegar oil.

Burrata cream, diced mozzarella, toasted pistachios, capers, anchovies, basil, sun-dried tomatoes, and crisp bread, finished with oregano-infused olive oil. (Vegetarian)

Classic Italian mixed salad with organic leaf greens, celery, carrot, cherry tomatoes, and a touch of finely chopped Tropea red onion, simply dressed with olive oil, vinegar, and salt.

Hand-cut batons of organic carrot, celery, daikon, radishes, bell pepper, cucumber, and endive, served with extra virgin olive oil, flaky sea salt, black pepper, and traditional balsamic vinegar of Modena. Selection may vary according to seasonality.

Organic mixed radicchio salad with walnuts and Parmigiano Reggiano, dressed with honey, mustard, olive oil, vinegar, and salt.

House-made egg tagliatelle with shellfish and fresh tomato sauce, fresh lobster, shrimp, and crab, gently perfumed with thyme.

With the classic Italian garlic, olive oil, chili pepper, and parsley preparation, finished with an intense note of Sardinian mullet bottarga and toasted bread crumbs — a tribute to Italian tradition and its great seas.

With creamy potato velouté and crispy potato cubes, inspired by Southern Italy’s traditional pasta e patate, enriched with seasonal seafood — mussels, squid, shrimp, and market fish — finished with rosemary olive oil.

Egg, aged guanciale, Pecorino cheese, black pepper, and black pepper oil.

A signature preparation from the Marche with tomato, smoked pancetta, cream, smoked scamorza cheese, and a touch of smoked paprika.

Grilled sea bass fillet with roasted new potatoes, capers, red onion, black olives, aromatic herbs, and a brown jus finished with balsamic vinegar.

Gently wrapped in thin slices of Colonnata lardo, with caponata of eggplant, tomato, pine nuts, and basil, finished with a basil-scented fish cooking juice and crisp Parmigiano cheese wafers.

Roasted halibut fillet with braised and caramelized endive, finished with apple and red wine vinegar, golden raisins, and a refined sweet-and-sour sauce.

A traditional dish from the Marche, prepared with pan-roasted chicken thigh and braised with white wine, wild fennel, garlic, tomato, and black olives, finished with wild fennel oil and served with foil-roasted potatoes and salted butter.

Carefully layered with eggplant, a traditional Livorno-style tomato sauce with garlic, mozzarella, basil pesto, and grated Parmigiano, baked and gently browned in the oven, finished with extra virgin olive oil. (Vegetarian)

Rum-scented mascarpone cream espuma, coffee and anise granita, crisp meringue, caramelized nuts, hand-crushed cocoa nibs, and cocoa powder, served in a glass.

Warm chocolate fondant with a molten center, served with cream gelato and peated Lagavulin whisky.

Sweet Gorgonzola gelato with caramelized pears, celery granita powder, and drops of balsamic vinegar reduction — a centuries-old pairing reimagined in a dessert form.

Rum-macerated pineapple with coconut and vanilla sauce, strawberry gelato, dark rum mou, and a light licorice meringue.

Seasonal fruit salad with mango and green cardamom gelato, and a passion fruit and pink pepper soup.