First courses
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La tagliatellaTagliatella, mussels water, safran, sea urchins, wild fennel
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L'HarrysottoRisotto, tomato water, plankton, anchovies, basil, capers
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L'agnolotto“Ravioli”, lamb, aubergine, piquillo sweet pepper mayonnaise, mint, “cacio e pepe”
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Lo spaghettinoCold Spaghettino, oyster, almond, beef tartare, olives and ginger
Second courses
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L'animellaVeal sweetbread, capers and smoked herring sauce, stewed Cavasso Nuovo onion, chicory
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Il carbonaroAlaskan black cod fish, lemon leaves, tomato mayonnaise, crusco sweet pepper, clams, basil, “bagnacauda” sauce, capers
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Il romboTurbot fish, variations of lemons, potato mousse, laurel
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Il piccionePigeon breast, foie gras, licorice, celeriac, pakchoi, orange
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Starters
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Il toastPrawns and guinea fowl sandwich, asian mixed salad, wasabi, dill
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Il gambero rossoRed prawns, sea lettuce, coffee, coconut and curry sauce, sesame
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Il coniglioRabbit “Rossini” style
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La capasantaPotato millefuille, smoked scallop, artichoke, caviar and bearnaise sauce
