Cuttlefish julienne, quinoa with lobster, cherry tomato confit and parsley dressing

Tuna Nigiri with black Venus rice, crispy vegetables and dill yogurt sauce

Seared red mullet with thyme, eggplant caviar and Provolone del Monaco D.O.P. fondu

Fassona beef tartare mediterranean-style

Pumpkin and leek velouté soup, guinea fowl paté with marjoram and buffalo stracciatella