The Duke of Alba Fassona Madama Bianca tartare, lettuce, Meaux mustard,Pantelleria capers, wild arugula, pine nuts, butter.
Uniqueness and quality, between Sea and Land.
Served with homemade bread and hand-ironed breadsticks.
La Boheme Red shrimp, strawberries, burrata stracciatella and sea plankton spheres
Oberon Trio of tartare: Norwegian salmon, swordfish and red shrimp
The Knight Of The Rose Bronuaise of marinated seasonal vegetables, edible flowers with lemon andherb sauce.On the Plate
The Ghost Vessel Norwegian salmon, songino and avocado.
Daphne Swordfish with red fruit and ginger sauce, Pantelleria capers.