Burrata Bio su Carpaccio di barbabietola

Slices of Veal carpaccio cooked at low temperature with tuna cream, confit tomatoes, capers and demiglace

€ 18.00

Beef Carpaccio of Fassona Piedmontese marinated in salt with violet aubergine cream, pine nuts and buffalo stracciatella D.O.P

€ 22.00

Octopus carpaccio cooked at low temperature for 15 hours served with saffron potato cream

€ 18.00

San Marzano tomato, Buffalo mozzarella, eggplant fried, parmesan mousse

€ 24.00

Browned squid with sweet pumpkin cream sauce seasoned with a tricolour of burrata, squid ink and spinach

€ 21.00