PORK TORTELLINI WITH SAGE AND BROWN BUTTER

BEEF SHIN TAGGLIONI

SEA BASS AJILLO

WOOD FIRED PORK CHOP WITH QUINCE

SEA BASS

HALF CHICKEN WITH NDUJA AND ROAST TOMATOS

DE LOACH CHARDONNAY

GIN TONIC

WOOD FIRED BROCOLLI WITH DRIED TOMATO AND AMALFI LEMON

BORGOUGNE CHARDONNAY

PIZZETTE WITH GUANCIALE AND TRUFFLE RICOTTA

BASQUE BURNT CHEESECAKE WITH SALT

JAMBON CHEESE CROQUETTES WITH NDUJA

CHARCOAL CRUSHED NEW POTATOS WITH CARBONARA SAUCE

CHANTRELLE MUSHROOMS WITH RICOTTA AND WOOD FIRE BREAD

MARGARITA

APEROL SPRITZ

SCALLOP, NDUJA BUTTER, GUANCIALE

VEAL T-BONE STEAK

WOOD FIRED HAKE WITH AJADA SAUCE

PEANUT BUTTER

PRAWN AGNOLOTTI WITH VERMOUTH AND FENNEL

MIXED LEAF SALAD