Welcome Entrée Seared Red Mullet, eggplant caviar and cream of Provolone cheese del Monaco   Cuttlefish Salad on a bed of marinated fennel with walnut granules Risotto Riserva San Massimo with yellow tomato puree, red prawn carpaccio and buffalo ricotta Linguine with clams, parsley, grilled datterino tomato and long pepper Sea Bass in a Seaweed Crust, potato purée and crispy carrot Pre Dessert Lemon Delight  

Amuse-bouche Roasted octopus tentacles and escarole on a pecorino fondue Ravioli stuffed with basil and lemon on clam and friggitelli Grouper with cherry tomatoes, olives, capers, broccoli and potatoes Pre Dessert Baba with custard cream and dried sour cherries from the hills of San Pietro

Amuse bouche Piedmontese fassona tartare Mediterranean style Tagliolini cacio e pepe, genovese sauce, crispy bacon and black truffle Lamb chop, Jerusalem artichoke purée scented with shallot and sweet pepper roll Pre Dessert Tiramisù