SERVED WITH SHRIMP CROSTINO

YELLOWFIN TUNA WITH FRISÉE, RED ENDIVES AND BABY WATERCRESS SALAD, AVOCADO MOUSSE AND CRISPY CHIPS

HEIRLOOM TOMATO, OLIVES COMPOTE AND BASIL AIOLI, EXTRA VIRGIN OLIVE OIL DRIZZLE

SHAVED RED CABBAGE, BABY KALE, BRUSSELS SPROUTS, GREEN APPLES, CRANBERRIES, TOASTED ALMONDS AND CRUMBLED GOAT CHEESE

GRILLED OCTOPUS, FINGERLING POTATOES, CELERY, TOMATOES, TAGGIASCO OLIVES AND SALSA VERDE

CRISPY FRIED CALAMARI, SHRIMP, AND ZUCCHINI, SPICY TOMATO SAUCE FOR DIPPING

RISOTTO PARMIGIANO WITH BRAISED SHORT RIBS

THE CLASSIC, WITH A HEARTY MEAT SAUCE

HOMEMADE FLAT PASTA WITH LOBSTER, CHERRY TOMATO AND FRESH BASIL

PAN SEARED SEA SCALLOPS OVER SWEET GREEN PEAS PUREE AND TOPPED WITH SHAVED FENNEL, BABY RUCOLA AND POMEGRANATE SALAD

SERVED WITH BRUSSELS SPROUTS GARLIC MASHED POTATO, PINK PEPPERCORN CREAM SAUCE

WITH CINNAMON GELATO

WITH FRESHLY WHIPPED CREAM

WITH TAHITIAN VANILLA GELATO AND BERRY COULIS