Rock red mullet stuffed with citrus, black lentils, cypress and elderflower
Oscietra Royale caviar, raw scallops, agretti, and yuzu sauce.
Sardinian pork belly, spiced cabbage, orange sauce, and za’atar.
Charcoal-grilled pigeon crusted with mixed peppers, arugula, wild blackberries, and mustard.
Risotto with goat’s milk frue cheese, grilled eggplant, myrtle sauce, horseradish, and candied pompia.
Chargrilled sweetbread with harissa sauce, parsley, fig leaves, and coconut zucchini.
Oysters and seafood, green pods, and Vermentino and verjus sauce.
Charcoal-grilled langoustine, leek, and sea urchin.
Jananera lamb cooked à la minute, radicchio, foie gras, and white beans.
King prawns shabu-shabu served with snails, rhubarb giardiniera, and herb sauce.
Razor clams, grilled asparagus, citrus sauce, and marinière.
San Pietro in RED.
Chargrilled spiny artichoke, buckwheat, and clam ragout with mint.
Raisin brioche with dried fruit and goat’s milk gelato.
