Artichoke filled with prawns and sesame seeds au gratin and served with a Parmigiano Reggiano cheese sauce

Scampi with a lentil veloute with vanilla oil and Kalamata olives

Potato gnocchi with shelled razor clams, cherry tomatoes and almonds

Leave it up to me “First Course”

Leave it up to me “Second Course”

Leave it up to me “Second Course”

Forest fruit salad with an almond crumble, bilberry jam and whipped cream

Our homemade ice-cream (vanilla)

Mosaic of fish tartares (red prawn, sea bass, tuna and Balik salmon)

Cubes of tuna with marinated red Tropea onion, lumpfish eggs and oyster sauce

Combined dish of red prawns and scampi with sweet-and-sour ginger served in a sea-paper wrapper

Carpaccio of turbot with raw artichokes and yuzu juice

Raw oysters with squid ink bread and salted Normandy butter

Mixed cooked and raw fish appetiser with catch of the day

Octopus cooked at a low temperature, grilled and served on a light chickpea and dried tomato sauce

Artichoke feast: raw, sautéed, cooked in a traditional style, stuffed with mozzarella, flan and cooked in a cast-iron pot

Cream of Jerusalem artichoke and artichoke flan with quail’s egg fried in white truffle oil

Crispy bread with a mousse of duck foie gras, fig preserve and Roquefort cheese

Livorno-style baby squid served with yellow polenta and chilli pepper

Cream of yellow pumpkin served inside the pumpkin with a roll of fresh pecorino sheep’s milk cheese wrapped in smoked pancetta and chestnuts

American-seared scallop without the coral

Risotto with orange, prawns and taleggio cheese

Ravioli filled with artichokes on a cream of pumpkin and scampi

Farfalle pasta with fresh oysters (cooked), served with garlic, oil and chilli pepper

Potato gnocchi made with red radicchio and smoked pancetta on a ricotta sauce

Riccia larga durum wheat pasta with a guinea-fowl, chestnut, pine nut and Parmigiano Reggiano cheese sauce

Chitarra durum wheat spaghetti with saffron, egg, pork cheek and flakes of Pecorino Romano sheep’s milk cheese with a sprinkling of black pepper

Sea bass cooked in a salt crust and served with parsley potatoes

Turbot au gratin with Castelluccio lentils and smoky pancetta

Tuna steak wrapped in Bronte pistachios served with a mustard sauce and roasted cherry tomatoes

Sea bream with Provencale herbs, served with potatoes and prawns in Fata paper

Mouth-watering assortment of fried seafood (squid, prawns, scampi and cuttlefish) with battered fried vegetables

Fillet of beef with Camembert, wrapped in cured ham and cooked with beef cooking jus

Half a boned spatchcock cooked at a low temperature and baked with potatoes and smoky pancetta

Steak tartar (raw)

Veal cheeks braised in red Barolo wine with mashed potato and a slice of grilled polenta

Milanese-style veal cutlet breaded with Panko breadcrumbs

Chocolate tart with a puffed rice and hazelnut filling, on a cream of mascarpone cheese and cocoa

Tart filled with a dark chocolate ganache, served on a bed of raspberry sauce

Basket of almond brittle filled with Chantilly cream and forest fruits

Warm orange tart soaked in Grand Marnier and served on a chocolate sauce

Creme catalane au gratin

Sicilian-style cannoli with citrus fruit brittle